Recent content by jeepsjeep

You're the main reason I look on here for ideas Bear, I look at your past posts often for ideas. That said, I'll probably get kicked for this, but why is a nuked sandwich in the carousel?

Bryce here from the small town of Lawtons, NY  just south of Buffalo

Looks great so far, thanks for posting as I just ordered UMAi bags this morning!  I will be following this for sure

Looks amazing Bear!  Now I must learn about air fryers!!

Hi Pete, I recently learned about biltong, made a batch in my MES using a computer fan in the 3 inch wood chute, and set the internal temp at 85 degrees for 3 days, turned out great!  I will be making this again. Just over 2 lbs after dried

So, It turned out amazing!!! its my new favorite next to disco's thai jerky......I'm eating some now, WOW!

Here they are after about 36 hours, starting to harden up a bit.  I have the temp set at 80 degrees, just because its not too warm here south of Buffalo these days.  I think it may be ready by tomorrow!  I did cut an end off and snack on it, little salty, but not too bad, I think this is going...

All loaded up!  I taped a piece of screen over the vent just in case..It's going to drop into the 30's here tonight so I set the temp to stay at 60

Ok, I now have what I believe will work for making biltong in my MES 3, with a few modifications I'm about to show you..First, I took a 12dc fan out of a computer supply I had and measured it to the MES round inlet hole, almost perfect fit!!  I took the top 2 screws out, and with a little...

Hello from North Collins!! I grew up in Orchard Park, moved to Missouri for a few years, my wife and I moved back here 16 years ago.  Great to see others in the area!

Thanks Al, that pastrami has made the list of things to make and I'll post as soon as I do.  Right now I'm a bit heavy on smoked ham and dried beef for sandwiches, so I've got to back off on making more lunchmeat for just a bit...but trust me, I WILL make pastrami, that looks amazing!! I can't...

Boy that just made me hungry again!! Points! And thanks for the step by step!

Sounds good, I may see if this weekends busy as I'd like to invite some company over...maybe for playoff hockey!! and beef on weck.  I'm thinking if I leave a pan underneath to catch drippings I can make my own au jus?  Also do you rub the beef with anything?

That sounds pretty good Wortktogthr, seeing as I'm from Buffalo, NY, we have THE Kimmelweck rolls to put em on!  Beef on Weck sandwiches are very popular around here, last time I made some, I bought the beef presliced and threw it in the slo cooker with au jus, it was pretty good, company was...

Ok, I've just found a thread on here describing South African biltong.  Don't think I'll use these eye rounds for that, but I may go to the store and get me a couple of 1/2 inch lean steaks to try this out.  My drying space options are either big chief with a 20 watt bulb at the...