Recent content by chopsaw

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  1. chopsaw

    R.I.P.

    I suggest fixing the MES , and getting a new smoker .
  2. chopsaw

    SV North Shore Beef

    Great looking sandwich ! Just got back from GFS . They finally have beef knuckle under $5.00 . Used to be $3.34 before Covid . Anyway , plan is a deli roast beef sandwich like you have there . You did it up right , nice work ! I keep both Arby's sauces in the pantry . I tend to use them both .
  3. chopsaw

    Corned beef into pastrami

    That's based on Pop's brine . Super simple , and it works great . I like to cross cut and do the point end . I like the fatty cuts for pastrami . Actually did one a few weeks ago , but I use Morton's Tender quick for the cure . This is a cold cut shot . Needs to be eaten warm because of the fat...
  4. chopsaw

    Newbie Boston Butt Question - “sell by date.”

    Looks good . Sell by dates are dates established by the grocery stores for restocking / reordering . It is not a safety or freshness date .
  5. chopsaw

    Smoked Meatloaf

    Once you do it , you won't want it any other way . Here's one for ya , https://www.smokingmeatforums.com/threads/smoked-chicken-meatloaf.326092/ Another good one , https://www.smokingmeatforums.com/threads/chicken-meatballs.328581/
  6. chopsaw

    MES Rewire Simple Guide - No Back Removal Needed!!!

    @pi guy Are you running a tube or tray now , or is this a purchase just being made ? Could always try just running it in the smoker first , if you haven't done so .
  7. chopsaw

    Throwdowns and such

    That's it exactly , and should prompt some that are wanting to join in , to do so .
  8. chopsaw

    Hydroponics Growing System Indoor Garden

    Thai basil dried is great in sausage too . Has an anise character to it . I'm getting one of mine up and running again . Thyme is a great one to have in there for steaks and chicken . I like doing dill and drying it out , same with basil .
  9. chopsaw

    Turkey in the Bronco Question

    I understand . What ever enhancement is in the turkey will be pulled out , mixed with the brine mix and reabsorbed . The meat will naturally retain around 10% . I personally have done it several times and have never had an issue . You would adjust the amount of the dry brine mixture added to...
  10. chopsaw

    Turkey in the Bronco Question

    No issues brining a pre brined bird . I do it all the time . Do the breast same as a whole turkey . Pull around 160 internal temp and let it rest to carry over .
  11. chopsaw

    MES Rewire Simple Guide - No Back Removal Needed!!!

    Don't be . Mines set up to be removed . I have it so I can just slide it to the side . Pulls right out . Set it up so you can pull the mailbox and store it inside the smoker .
  12. chopsaw

    Prosper Meats NY Strip SV

    Steak looks good to me . Nice work . Yes it is true . The protein temp gets to 1 degree below the set temp . So at 130 , you'll only get to 129 . You can do that , but NO longer than 2 hours at that temp . After that , it's considered warming , and at some point spoilage . I always use 132...
  13. chopsaw

    Turkey in the Bronco Question

    This is just a suggestion . Whole turkey breast . Cut the breast lobes off whole , and cross cut .
  14. chopsaw

    Turkey in the Bronco Question

    Make sure you read the directions . It's 2 parts . The brine mix and a seasoning / rub . When I brine birds , I don't add any extra salt in the form of a rub . I see positive reviews for that kit , but my Sister used it and it was to salty . Like I dreamed I was lost in the desert salty ...
  15. chopsaw

    MES Rewire Simple Guide - No Back Removal Needed!!!

    I changed out my element . When I did I had to re calibrate the Auber . Must heat up different or something . I normally just do sausage and hams in mine , but with all the rain I've been doing whole muscle meats . Fantastic .
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