Recent content by keithaa
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Easy way to clean glass and interior of Masterbuilt new generation smoker with glass window..
All I had was the alcohol around. Warmed smoker for a little bit wet a paper towel. Glass was sparkling like new in 5 minutes. Thanks- keithaa
- Post #10
- Forum: Electric Smokers
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MES 40 6 rack vs 4 rack models?
Couldn't you just hang one from the rack above. Either wire or bolts with fender washers. Seems easy enough.- keithaa
- Post #21
- Forum: Electric Smokers
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Bradley Smoker vs Masterbuilt Smoker Pros Cons (advice needed)
Can you explain this. Is it a mod or comes with newer mes. Considering buying one. Thanks- keithaa
- Post #56
- Forum: Electric Smokers
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Bradley Smoker vs Masterbuilt Smoker Pros Cons (advice needed)
Can you explain this statement. I am considering an MES. Is it a mod or something now standard on the MES Thanks- keithaa
- Post #55
- Forum: Electric Smokers
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Pops6927's Wet Curing Brine
No I it is pretty much done now. I have been going back and forth on the recipe because even my cure #1 from butcher packer say on the package to use 3.84 ounces per gallon of water so I am not really much off that. I had to use 4 gallons of liquid because the ham was cut in half long way. It... -
Pops6927's Wet Curing Brine
I was hoping to get some help here. I come across this brine some time ago. The company has been around for quite a while. I have bought lots of seasonings from them. http://www.alliedkenco.com/pdf/Smoke%20Turkey,%20Ham%20&%20Bacon.pdf It seems to have lots of Cure #1 compared to other... -
Pops6927's Wet Curing Brine
Hello All I tried this brine with 2.5 pounds piece of belly. Used 1/2 cup salt 1 cup sugar 1 cup Brown sugar And 1 TBS cure. 10 days in brine. It was to sweet for us. Wondering what others have done to change this? Increase salt to 1 cup? Decrease sugar? Lots of recipes I have seen salt is...
