Recent content by psychojr
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Homemade AMNPS
On my list to buy one of these and saw this at Tractor Supply for $5.99. It's an 18" chick feeder. A little snipping and hammering and it should fit fine in my MES smoker. I let you know how it works!- psychojr
- Thread
- Replies: 8
- Forum: Slicers, Grinders, Tools, Equipment
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Smoked Russet Potatos
Any hints on smoking Potatos? The last two batches were a little hard. Smoked at 225 for three hours. On my last attempt I wrapped in foil for the last hours. Whole chicken was great, but not the Potatos. -
My wild boar and first fatty
I have to admit, this was pretty good and all the family loved it. The other instructional posts here were VERY helpful. Basket weaved the bacon: Flattened the sausage in a one gallon zip lock. Froze a bit to stiffen it up: Spread in cheese, jalapeños and onions: Wrapped sausage log in Saran... -
My Faty smoke
According to Cabelas (where I bought mine), 1 teaspoon is 1/6 oz so you are off by double on the citric acid. -
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Wild boar vs hog
Smoke hog ribs a few weeks ago using the 3-2-1 method and they were perfect. Used the exact same procedure and recipe for boar ribs this week and they were a little dry. Should I do 2-2-1 since they tend to be leaner? -
Wild boar
My son shot a 230 lb wild boar last weekend and I decided to smoke a backstrap utilizing the 3-2-1 method. Big mistake. Dry as a bone. Any recommendations? Seems everything I do turns out too dry. My temperature probe reached 200 degrees easily within an hour. -
How Many Mes Owners Here?
I have the 30" sportsman elite (window) and bought at Cabelas since they were on sale.- psychojr
- Post #861
- Forum: Electric Smokers
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New member - NC
Seems my IT gets up there rather quickly which defeats the purpose of a long, slow smoke. I'm using a Masterbuilt smoker with the internal probe. I'm thinking I may have a defective probe, but it's probably that the IT just doesn't take very long to equalize with something small like a brat... -
New member - NC
So glad to find this forum! I'm a deer and duck hunter and have been gradually adding to my food processing collection. I've always enjoyed processing my own meat rather than taking it to a processor. Something about doing it yourself adds to the satisfaction - not to mention the joy of...
