Articles

  1. How To Smoke Chicken Competition Style

    This article has been re-printed here with permission from: 3Men With Nothing Better To Do (I apologize about the different fonts...it's weird because they all say that they are the same.  I've added some line-breaks in where they are appropriate, too.  Also, I've used the brine, and it is AWESOME! -- mythmaster) Competition Chicken Chicken is not a tough piece of meat and cooks in a fairly short period of time, so you don't have to worry so much about temperature spikes (for fear of...
  2. How to season or cure your masterbuilt electric smoker.

    Seasoning/Curing your smoker All new smokers need to be "cured, seasoned or preseason” to ensure the removal or machine oils, dust, and other materials left over from the manufacturing process. This also helps in rust prevention. During manufacture, there are all sorts of petroleum oils and contaminants used that you really do not want to have in the smoker while cooking. Also this will remove any solvents that may be left in the paints used on your smoker. 1. Clean the inside of the...
  3. Tips Slaughterhouse Recipes For Poultry

    I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here.  These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed Slaughterhouse Poultry Injection ½ Pkg Good Seasons Italian Dressing 2 tsp Garlic Powder 2 tsp Celery Seed 2 TBS melted Butter (non...
  4. Masterbuilt Electric Smokehouse Heating Element Upgrade How To

    This is a step by step install or upgrade to the older MES 800 watt heating element to the new MES 1200 watt heating element. With little modification I was able to accomplish this. I am hoping this will fix the heat recovery time on the MES when the door is opened. Before doing this MOD i would suggest doing a wire upgrade. Masterbuilt is still using the 16 gauge wire on all there MES's so apparently there not to concerned with the old wiring problems they where having. The new 1200 watt...
  5. Uds Ugly Drum Smoker

    A UDS aka Ugly Drum Smoker is a upright smoker that is made from a food grade 55 gallon steel drum. Components used to make one include 22.5" weber grates, 22.5" weber grill lid however some use the removable lid that some barrels come with. The most common form of firebox is expanded metal formed around a weber charcoal grill with 3" bolts to raise it from the bottom of the smoker. Other parts needed are ball valves assembled at the bottom of the barrel for air intake adjustments,...
  6. Making Bacon

    I have a long history in making bacon, my dad ran a meat market and did all his own and we sold hundreds of thousands of pounds of bacon every year.   He used a commercially-prepared curing brine; however, I have reproduced it with common ingredients and one specialized ingredient. First, an explanation of "bacon": Traditional bacon starts as a hog's belly: Between the fore and hind legs is labeled "Spare Ribs" and "Side".  This is the belly section; the spareribs are removed from the...
  7. Prague Powder #1 vs Prague Powder #2

    Rick (NEPAS) posted this recently in another thread here.  CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium...
  8. Curing Salts For Sausage Making

    Curing Salts for Sausage Making The following list contains cures that are commonly used in the United States of America. Instructions for use are given for sausage only.   CURING SALTS CURING SALTSDESCRIPTIONHOW TO USE CURING SALTS In general Though salt has properties that can cure meat, when one talks about curing salts or cures they are referring to the use of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate (saltpeter) which are used in the processing of their...
  9. Guide For Woods Used To Smoke Food

    Here is a list that is not complete, but informative none the less. Courtesy of Dionysus.... Reference guide for Woods used to Smoke Food ACACIA - these trees are in the same family as mesquite. When burned in a smoker, acacia has a flavor similar to mesquite but not quite as heavy. Is a very hot burning wood. ALDER - Very delicate with a hint of sweetness. Good with fish, pork, poultry, and light-meat game birds. ALMOND - A sweet smoke flavor, light ash. Good with all meats. APPLE...
  10. wet-curing-bacon

    I call it easy because it is quite easy and safe. When I first joined here I was interested in making sausage and bacon. Never made or attempted any before. I read and used the handy dandy search tool a lot. My first bacon was made using Bears step by step and turned out great. I used this recipe quite a few times...alway came out great. [URL]http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview[/URL]  He was very generous with his help. Pops6927 is a lifelong friend of...
  11. Basic Pulled Pork Smoke

    This was posted in 2007 by meowey, and was made sticky for good reasons...it is very accurate and informative.  The original thread is located here.  Enjoy -- mythmaster. Choice of meat: I use bone in Pork Shoulder – Boston Butt for my pulled pork. They range from 5 to 9 pounds. I find mine at Sam’s club cryo-packed with two butts per pack. Sometimes you can find them in supermarkets, or if you have a source at a meat wholesaler you can get them there. Some folks use a fresh pork picnic...
  12. Minion Method Explained With Tutorial

    As we've seen an influx in new members lately (Yeah!!) I've seen a few questions about the Minion Method and also building fires and maintaining temps. So while getting the WSM fired up this morning I thought I'd take a few or better pictures and jot down my thoughts on the subject. Below my tutorial is something I copied off another website (sorry forgot where) that I've included that also explains how the Minion Method got it's name and how it started. First, I start by using a high...
  13. pops-wet-curing-brine

    real simple curing brine:  for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed Curing times vary with meat, but...
  14. About Jeffs 5 Day Ecourse

    Subcribe to the 5 Day eCourse now What is Jeff's 5 Day eCourse that everyone keeps talking about? Well, let me put it this way, now that I have written a book on smoking meat (on store shelves May 2012), the eCourse seems a little small but before I ever wrote that book, I wanted to put something together that would contain the basics of what folks needed to know in order to have success in smoking meat. I started thinking about it and came up with about 5 categories that seemed to make...
  15. Smoking A Brisket The Easy Way

    A few weeks ago we had some friends over for a night of cards and dinner. Our dinner guests asked that I smoke some ribs for the occasion and, naturally, I agreed. Since this was a routine smoke I decided to forego the usual post here…Okay, my digital camera ran out of film. Would you believe that the finger I use for the camera work was broken? Fine…I was too lazy to document it and I was working in the woodshop while smoking the ribs and didn’t think about it! I’m so ashamed! Now that...
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