Recent content by 4pogo7

Thank you very much! I will do some checking and see where I can get the best price!

Hey guys, I have a decent amount of venison from shotgun season and I am looking for the best place to get pork or beef to mix with it for ground meat. I considered buying 73/27 ground beef and mixing 50:50 to get roughly 85% lean mix for burgers and summer sausage. Would it be cheaper to get...

Thank you very much!

Did a test fry of the bacon last night to try it out. It didn't get real crispy but that is probably due to the thickness of the pieces. It was a little saltier than I was shooting for but since I didn't smoke it I can soak the other pieces before using them if I feel the need. The flavor was...

Awesome! Thank you very much!

Thanks Al! I have a question on the color of the finished product and the liquid in the bag while curing. Is it normal for the meat to draw the moisture back in like that? Also does the color of sliced meat look normal?

First Buckboard Bacon plus Boneless Ribs Awhile back I bought 16 pounds of pork butt, which turned out to be 2 butts. I smoked one for Christmas and the other I sliced up into roughly 1 - 1 1/2" x 6" boneless country style ribs and froze. Some of these were fattier than I wanted for ribs so...

Wow so this was from awhile ago but I somehow missed it. Thank you very much for the compliment and points!

I agree with these guys: vent wide open, no water, cook too a high temp (195-205) to melt out the connective tissue and fat. The temp really isn't set in stone, it's done when its's tender like @SmokinAl  said. 155 will get it done but like you experienced it won't be tender at that temp.  The...

Sounds like you had a good plan. How did the loin turn out?

For $5 you can't beat it! Interesting how the water pan and racks go in and out. That has some similarities to my E-ECB. The smoke would vent around the lid since it doesn't have a tight seal. From what I read on the "instructions" it sounds like they recommend using large chucks of wood and you...

Welcome to the forum. I have quite a bit of family and extended family up in MN, got married up there too. From everything I can find the Mr. Meat Electric is similar to the Brinkmann Gourmet Electric Smoker, aka E-ECB. I currently use a chipbox above the electric element. Hopefully the other...

Welcome to the forum, sounds like you two work well together! My wife helps me out with a lot of my smoking projects also!

Sounds like you are getting things figured out. Keep posting on how things go and how your meat turns out. Also make sure to post pics of what you smoke! Have a good one!

Thank you very much for the info! I will have to look at Sam's when i am their next. How is the quality of the Sam's ones compared to Fareway?