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Recent content by barefooter
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There are also times that it is so thick I cant even see the grates. After a 15 minutes it does calm down to seam like nothing is going on but then I can just see TBS.
meat cold some what
the fridge is at 34°
I let them sit on the counter for 1 hr before then a 2 hr dry in the smoker
I didn't put a thermometer in until I hit 175° on the MES40
It all started Friday when the weather was looking good to make some treats on Sunday.
So started the smoker at 6am starting @ 120° and raining with the humidity @ 92% all day long.
Once I hit my max smoker temp 175 at 1:00pm and only hit an IT of 150° at 8:00 pm.
I did want to risk it with bad...
Got this one last week. MES140s I have not opened it up yet. Is it a keeper model MB21072719?? I also picked up the smoke generator
https://www.basspro.com/shop/en/masterbuilt-adventure-series-mes-140s-digital-electric-smoker?searchTerm=mes140
When i got my Bear i ground all scraps with medium grinding plate and vacuum sealed in
5 lbs
Im going to use 1 1/2 lbs tube from LEM
Going to use the Smoker for a few hrs then the oven to finish off for IT 165°. Up here in WI its -10°, so the smoking is going to be working hard this weekend...
Im gong to making Bear SS this weekend im going to cook IT to 165° and going to use bacon as my filler pork (from a you-tube video so going to try it)
Making it for the first time so only doing a small run 5lbs bear meat 1.5lbs bacon
Using Hi-Mountain SS seasonings