Recent content by Motorguy

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  1. Motorguy

    My First Smoked Turkey Legs

    Thank you. Good to know about the cure. I always cure jerky and summer sausage. Never thought to apply it to poultry. Appreciate the advise for my next try.
  2. Motorguy

    My First Smoked Turkey Legs

    Thanks. I wasn't aware of the long tendons. I just took them as they were. I clearly have more to learn. I appreciate the insight.
  3. Motorguy

    My First Smoked Turkey Legs

    A friend loves smoked turkey legs. He picked up a package of 3 a week ago and dropped them off asking if I could smoke them for him. We’ll I’ve never done them before so I did a search on the Forum and found Jeff’s Maple Butter Smoked Turkey Legs so I said why not. I started by brining them...
  4. Motorguy

    My First Pellet Grill Turkey Breast

    Since there were only four of us for Thanksgiving dinner this year, we decided to do a turkey breast instead of a whole turkey. I also decided to give it a try on my Camp Chef Windwood pellet grill. After searching the Smoking Meat forums, I got some great info on the best way to do this right...
  5. Motorguy

    Meat Stick Experiment

    Sounds like a good idea. Some things do mellow over time. The Backwoods was so salty though, that I don't think it would make much difference. The others, maybe. I kept some of each so we'll see. Thanks for the input
  6. Motorguy

    Advice on upgrading my cold smoking

    MES has a cold smoke attachment box that feeds into the wood hopper on the side. I use it exclusively for everything, including cold smoking cheese. Fill it, turn it on ond it goes for a lot longer than the built in chip feeder. Bought it on Amazon for about $50 and it's made by MES.
  7. Motorguy

    First time jerky questions.

    Usually for jerky, and I use the same cut of meat, I use my dehydrator for consistency and I use my own spice mixture. On the other hand, I did get the jerky kit for my Camp Chef Windwood pellet grill and found that it works well on Low Smoke, about 160 degrees. to add a smoky finish. You just...
  8. Motorguy

    Meat Stick Experiment

    So, the experiment is complete. I did the final 3 commercial seasonings and I found that the Backwoods Original was much too salty for my taste. The Sausage Maker Teryaki was OK, but missing something. Not sure what. The Owen's Honey BBQ was probably the best of the 4 I made, but tasted a bit...
  9. Motorguy

    Meat Stick Experiment

    Thanks. I pulled them at 155 degrees and popped them in the fridge. Turned out pretty well, but I think the seasoning is a bit sweet for my taste. Have to get some summer sausage done next for some friends. I plan on doing the other 3 seasonings next weekend. I'll post the results. I will say...
  10. Motorguy

    Meat Stick Experiment

    Over the years, I’ve tried a number of meat stick seasonings. Looking in my fridge, I have 4 that I can’t even remember trying so the marathon begins. My goal is to try them and decided, keep or not. As an experiment, I decided to try using my Camp Chef pellet grill instead of my tried and tru...
  11. Motorguy

    Worcestershire Sauce in Beef Sticks

    Great process for experimentation. Thanks so much for the suggestion. I never thought to fry for taste. I will definitely do that and adjust from there. Really appreciate it. Jeff
  12. Motorguy

    Beef Snack Stick Experiment

    Funny you should say that...I just made a batch of breakfast sausage links this morning using the Cannon..went great. Thanks. Jeff
  13. Motorguy

    Worcestershire Sauce in Beef Sticks

    Good insight, Thanks. Let the experiments continue....always fun. Jeff
  14. Motorguy

    Beef Snack Stick Experiment

    Thanks. I have always used eye of the round. I have some extra 80/20 ground beef. Since the Cannon came with a package of jerky seasoning, why not...Appreciate the comment. Jeff
  15. Motorguy

    Beef Snack Stick Experiment

    Thanks. Always fun to do something different. Now I just need to dial in the spices. Jeff
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