Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by jusmejim
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I realize this post is 15 years old, but just had to say that I agree with Cattlemen's being one of the best. I actually remember it from close to 50 years ago. My Dad was chef at a Country Club and that's what they used. I've used it ever since. Tried making my own sauces over the years...
I'm wondering if anyone has any suggestions on making "bacon jerky". We recently had a pig butchered and we're not really happy with the bacon. I'm not sure if it was cured or smoked (or both), but it pretty much has no taste at all. The bacon itself is about 50% meat and 50% fat.
Does...
Here in Arkansas there's a waiting list also. We just got notified yesterday that our 1/2 beef had went to the processing plant. That's actually what prompted me to visit the forum today.
Our hanging weight is 356 lbs. @ $3.00 a pound for a total cost (no tax) of $1068. The $3.00 covers...
I've only done a couple of briskets in the past. One took forever and the other one cooked quicker than expected, so I certainly don't feel proficient at doing one. Just looking for any help or suggestions that anyone might have.
I have a MES40 smoker. Temperature seems to be fairly...
I appreciate the time and effort for the review and enjoyed reading all the comments. Just a question though. If you're trying to do a taste test on the rubs wouldn't it be best to simply use the rub only and add nothing else at all? Doesn't adding the sauce "skew" the results since it is...
I appreciate everyone's comments. I found what I consider to be a reasonably priced MES40 (with glass) so have a new one on the way. Should be here Friday. Thanks again for all the input.
I've had a Masterbuilt 30" and a 40" both with the glass doors. I'm considering buying a new one and it seems like the ones with the solid doors are quite a bit cheaper. Other than the obvious difference of being able to see your meat as it cooks are there any advantages or disadvantages to...
OK, hopefully no one will make too much fun of my question here.
When you're loading your bags to vacuum seal them how do you keep from getting the contents all over the inside edge of the bag? Is there some sort of a "funnel" that you can get to help get the contents in the bag without...
Thanks again for all the good info. Just another quick question. Since this will be half a turkey, I'll be able to lay this flat on the rack. Does it matter if the bone side is up or down?
Thank you all for the comments and suggestions. The MES30 only goes up to 275, and it might be a bit cool out, so I'll probably plan on about 7 hours????? If it seems to be getting done to quick I can back down the temp a bit and then let it rest an hour or so.
I know the times vary, but for all of you that have experience with smoking turkeys. I want to smoke half of a 20# turkey. Cut totally in half so it can lay flat. I'll be using an MES30. First what temperature would be best, and about how long would you estimate it will take.
Thank you all...
And the results. Overall it's not bad, but I certainly need to tweak the recipes, and cooking times, etc. I probably pulled it a bit sooner than I should have, but it was really cooking "uneven", and most of it had plenty of smoke flavor already, so I didn't want to ruin it with too much...