Recent content by jwilson48
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J
Confused
45 minutes in the oven and they were all done or somewhat over done. I did an ice bath this time to stop the cooking and just pulled them and tasted a piece, then another, and another.... can't believe it but I think they're better than the last batch. Drier which I like, and I did add extra... -
J
Confused
Yes last time was the same amount done in the same fashion. They have now been in for 28 hours and still around 134 degrees. I have checked with 2 instant read pens and just used my maverick temp gauge on the smoker. It is staying steady between 158 and 163 (set at 160). I just threw them in... -
J
Confused
Last time I did snack sticks it took around 12 hours for 10 lbs with my mes30. They have been on for 20 hours and are just now at 130. They have been on between 160-165 nearly the whole time except the dry time the first hour or 2. Same recipe the only thing I did different was stuff and smoke... -
J
where to place duct on my version of mailbox mod
the top damper isn't on when you buy it. it is meant to be installed with a screw and wing nut. I just used my die grinder to cut a star shaped pattern and needle nose pliers to pry them away from the center. Stick the vent elbow in, pry them back to hold in place, and aluminum tape to...- jwilson48
- Post #15
- Forum: Electric Smokers
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J
getting ready to make beef snack sticks
Had to do some summer sausage as well. I did the ice bath as soon as they came out as I've heard to keep it from wrinkles (I like them on snack sticks not on ss). As soon as they hit the water they started to wrinkle. After about a minute I pulled them and they were fairly wrinkled. After... -
J
Why 152 Degrees.
I've seen you post several times on pasteurization and smoking at 150 for 24 hours or so but no mention of it here. Have you decided against that or is that still okay. Was planning on doing another 5 lb batch of summer sausage with this method and now I'm not sure -
J
getting ready to make beef snack sticks
What extra water are you talking about? Does this have something to do with the ones with jalapeno getting darker? I assumed it was by being closer to the burner for most of the cook. the jalapenos were dehydrated minced from butcher and packer. i only used .6 of an ounce as I read that was a... -
J
getting ready to make beef snack sticks
They turned out great! Especially the ones without jalapeno. I didn't rotate the racks enough and they got a little darker than I would have liked. Still happy with my first attempt -
J
Redneck from Missouri
Not far. I live about 15-20 miles north of Springfield. I am around Table Rock every week for work. Beautiful lake but I never fish it other than bowfishing. Truman, Stockton, and Pomme is where I usually do most of my fishing. -
J
where to place duct on my version of mailbox mod
They did have other colors for $14. The color doesn't bother me so I saved the $4 and got spicy lime. Glad I did now as I can't think of a better name for a MES mod than the Spicy Lime Mod! Snack sticks came out great now 10 lbs of summer sausage is in- jwilson48
- Post #11
- Forum: Electric Smokers
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J
Redneck from Missouri
I forgot to ask...what is the deal with the points given? I assume it is just a way of saying nice job but not sure. Thanks -
J
Redneck from Missouri
Hi guys, New to the forum but I've stole countless recipes and tips from this site over the years. I fish nearly every weekend, if not I'm hunting or the roads are too slick to get out. I sell OTR tires for a living. I look forward to continuing to learn from everyone here and possibly... -
J
Yeah, a Favorite... Hickory Smoked/Reverse Seared Prime New Yorks
that looks tasty. i've never even thought about smoking a steak! always grill em, but now i have a feeling i'm gonna have to do one REAL soon
