Just started a thread today with the photos. They turned out in a style I don't prefer but is very popular. You can see and read about it. A lot of people use their MES to make jerky. I haven't. Can't recall which MES you have on the way. Again, mine is an MES 30 Gen 1 and it performed flawlessly. I also highly recommend the Maverick ET-733.Ha, yes the lingo. I suppose a more appropriate response would have been, Oh I'm getting a MES? Is that what your getting me for May Christmas?
If I did have an electric joby I would be able to do jerky.... or actually smoke anything at low temps. You keep putting ideas in my head the Mrs isn't going to let me keep talking to you!
Can't wait to see those ribs!
Sorry, I'm conversing with about 3 different people here and I must've confused you with two others. Hey---that's your way out with the Mrs.! "daRicksta didn't mean to give me those ideas, honeybunch darling sainted love of my life. He confused me with (your choice: Dr. K., Mummel, or insert hame of other SMF member here) because the guy's a bit dimwitted if you ask me." There--missus' anger quelled and once again all's fair in love and BBQ.
Thank you, Miersc7 it's always a treat and ego-filling to have my genius recognized. But just in case it isn't:
Genius! Pure Genius! The daRicksta inadvertently, mistook me for someone who already has one of these marvelous and wonderful MES 30 on its way, telling me how great my life will change!
That's the starter right there, you sir are a genius!
Thank you, Miersc7 it's always a treat and ego-filling to have my genius recognized. But just in case it isn't:
You've got the AMNPS on the way--don't you?
My wife runs a licensed daycare out of our home. Two days ago I had my MES 30 in front of the house smokin' away with 3 racks of St. Louis ribs--using the AMNPS (which performed flawlessly). I had at least 4 parents commenting on how great is smelled. Three of them are fellow smokers like us. One guy has an offset stick burning rig built in Texas which he hasn't used in a long while. After talking smokers and smoking meats he (and later his wife) both told me I'd inspired him to fire that sucker up again. It's just part of the free mentoring service I humbly provide...
Here's one of my disciples before and after I taught him how to smoke meat in his smoker:
Believe me, I'm still the Before Guy myself but I'm working on After!
I never thought of smoking butter! Still not sure that I will but what a cool concept. Later this year when I cold smoke cheeses I'm going to throw in both kosher salt. I smoked salt about 3 years ago and it was great!
I used my AMNTS with Todd's Pitmaster pellets to cold smoke a pound of butter, tenderizer for steaks and coarse kosher salt the other morning when it was 38*F. I may try one of Steven Raichlen's compound butters for sauces or steaks. I got in 27ibs. of pellets from Todd yesterday. 5 lbs. of it is the garlic spice specialty pellets. I need to find out what wood this pellet is.
-Kurt
I don't eat much butter, I picked up a Stone Wave ceramic pot and lid for $1 in the as seen on TV section at the Dollar Tree. A recipe that came with it has you cut the two ends off an onion and peel it. Cut a divot in the root end then put in a bullion cube with a pat of butter on top and nuke for five minutes. The smoked butter is great this way and I don't know if I'll use the smoked butter any other way. Out of the 27lbs. of pellets, 20lbs. is hickory, 5lbs. Garlic Spice and 2lbs. Maple. I'll call A-maze-n Products tomorrow to see what is actually Garlic Spice and what wood they use.
Interesting butter recipe. I've never read anything like that before.
I went with Maple pellets because on the Belly/Back Bacon thread I substituted cane sugar for Vermont Maple Syrup. I wanted to stay with the same theme next time I cold smoke bacon.
Makes sense. Let me (well, ALL of us) know how it turns out. I've yet to ever buy pork belly or back bacon. It's a someday thing like encasing and smoking my own sausages. Do you have a meat slicer? If so, which one--and do you like it? An electric meat slicer is on my wish list. I do have an electric meat grinder.
I've used maple chips before. Now I use chunks, sticks/small splits and pellets. Sometimes it's really tough to distinguish between wood flavors. I have a 10" slicer knife for breads and boneless meats that works just fine when I put awkward/soft meat (bacon) in the freezer for an hour before slicing. I've thought about an electric slicer as well. The Belly Bacon and Canadian Bacon with Pop's wet cure are in the top five of my favorite smokes. It tastes like you slaved to make it but it's super simple. I would have made BB last Fall but every grocery store in town has been having sales at $2.99lb. so my freezer has been full of BB all winter. One of the local butcher shops.sells the pink salt cure #1 where I got my skinless belly at $2.99lb two years ago. The owners grandson gave me a tour of their plant and let me buy one of his personal primo bellies he cures then smokes in competitions (the meatiest belly I've ever seen.) It's the one in the Belly/Back Bacon thread I recently put up. You should grab a boneless pork loin and make CB. That's what I did for my first cure with Pop's recipe. I've done a 12lb. turkey in his cure and will get a brisket flat one day to make Corned Beef/Pastrami. My dad damn near ate the whole 12lb'er himself (over a week's time.) I'm glad he liked it. He felt bad about eating most of it so he bought me Birdzilla., a 26lb Turkey. I'll have to separate the entire breast from the carcass and do two separate smokes with this one There will be plenty for all this time.
Kurt,
