Recent content by golson

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  1. golson

    Pitmaker Safe Temps

    All, I have a Pitmaker Safe and had it for a few years but have a question on smoking venison sausage. Is there a way to get the smoker temps at 125F to 145F without buying a cold smoker? I don't want to buy another smoker. I have a Big Green Egg and a Recteq, but none will do any cold...
  2. golson

    Help Me Decide Please......

    Hey all,   I been smoking meat for a while but I am so done with my MES40 that I need a new smoker. My goal is to smoke Jerky, Summer Sausage and all kinds of pork.....So I was just thinking on building a backwoods clone or a fridge smoker. What are your thoughts and how big smoking chamber I...
  3. Need Quick Look Please

    Need Quick Look Please

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  4. golson

    Need Quick Look Please

    Hey Folks,    I am going to build my first fridge smoker and I found this fridge. Is this a good fridge to build? Do I need one with a lower compartment? Here are some pics of the fridge. Thanks for any help...greg
  5. IMG_2550.JPG

    IMG_2550.JPG

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  6. IMG_2548.JPG

    IMG_2548.JPG

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  7. IMG_2547.JPG

    IMG_2547.JPG

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  8. 01717_izU9HcbF9TE_600x450.jpg

    01717_izU9HcbF9TE_600x450.jpg

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  9. golson

    Help With Summer Sausage Temps

    Thanks guys for comments. I will just have to go back to 80/20 next time around which I know worked for me....
  10. golson

    Help With Summer Sausage Temps

    Hey all,  I have done a couple batches of summer sausage in the past with great results but this time I am very disturbed of what happened. I used a PS seasoning mix with maple cure to do a batch of venison and pork butt. So I changed my ratio just a little bit from 80/20 to 60/40. That might...
  11. golson

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Kevin, I tried your recipe this wekend and my jerky did not even look like this. I had to smoke for about 12 hours at 150 to get them dried out. Maybe I am doing somethin wrong. After 5 hours my jerky was still moist. This was my first try at a wet marinade so maybe too much moisture in the meat?
  12. golson

    Deer Backstrap for Summer Sausage

    Hello everyone. Has anyone used the backstraps or tenderloins of a deer to make summer sausage? I am about to make some and have about 10 pounds of backstraps........Please let me know...
  13. golson

    Good Spicy Venison Recipe

    Hey folks, I smoked a lot of vension but really could not get that kick in my sausage that I was looking for. I usually do the jalepeno and cheese mix but want a more kick. Does anyone know of a really good spicy or hot venison summer sausage recipe or mix to buy online so I can make sticks...
  14. golson

    Jalapeno & Cheddar deer summer sausage

    Do you dry out the jalepenos in an oven before you mix with meat or just cut it up into little piecess and in the meat? I am making some tomorrow. Need advice...Thanks
  15. golson

    2011 MES 40 VS 2012 MES 40

    I just smoked some salmon yesterday in the new MES 40. I will have to say it did a great job. Very even cooked on the top rack for sure. Here is the negatives: 1) The meat temp probe is off about 10 degrees on the high side. Verified with my Primos remote temp guage. Can't say what the older...
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