Recent content by shawneeleelee

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  1. shawneeleelee

    Snack stick drying

    Hi all from West Virginia. We had our first snow this morning. I have a couple questions about storing snack sticks in the fridge for up to 30 days. I like the idea about pink paper, or I got a bunch of 2 quart brown paper bags. Would the pink paper prevent cross contamination flavor from other...
  2. shawneeleelee

    New Masterbuilt portable/camping smoker!

    Thinking about adding an electric heating element to make it more flexible. I have some ideas I can share.....
  3. shawneeleelee

    New Masterbuilt portable/camping smoker!

    This is the first time I have seen this.  Sam's has a 1 day sale on it for $79.00 on August 6th. Going to Florida for a couple months in Jan/Feb 2017.  Was planning on taking my MES30, but this unit looks much more portable. I too have a question about how to get temperature low enough for...
  4. shawneeleelee

    First smoked ham - How to cook?

    Thanks Al, found one I like.
  5. First smoked ham - How to cook?

    First smoked ham - How to cook?

  6. shawneeleelee

    First smoked ham - How to cook?

    I cured three pork butts with Pop's cure, and smoked in my MES (see pics).  Wanting to bake one for dinner Sunday and was wondering if someone could point me towards a good recipe for glazing and baking the ham?  I don't want to dry it out and ruin it. When I smoked it, I took the IT to 154* so...
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    IMG_0233.JPG

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  8. IMG_0232.JPG

    IMG_0232.JPG

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    • Album: First smoked ham - How to cook?
  9. shawneeleelee

    Cold smoking with my MES

    One note for myself as much as anyone is how quickly the temp came up yesterday. When I started bringing the temp up, it was 29 degrees in my MES so I set it on 150. It came up to 140 IT in 2 hours. I didn't expect that. Bear stresses bringing the temp up "slowly". Next time I will pay more...
  10. shawneeleelee

    Cold smoking with my MES

    The bacon is in the fridge resting.  Yesterday I had set the temp of my MES at 160 and started bring the temp up.  Actually added some more apple smoke.  Taste test yesterday morning after the initial smoke was really light (I thought), the Mrs really liked it. Checked it 2 hours later and the...
  11. shawneeleelee

    Cold smoking with my MES

    Thanks for the education JJ.  Didn't know that.  Always thought it was the same.  Is the actual tenderloin inside of the chest cavity? Like what I call the sweet meat in a deer.  Does the same apply for venison?  I have always called the backstrap tenderloin.  And the two small pieces of meat...
  12. shawneeleelee

    Cold smoking with my MES

    OK. Cold smoked yesterday for six hours with apple. Let sit in smoker overnight. Was 29 degrees in smoker this morning. Taste tested, actually had my wife to taste test. Had smoke on my hands and in my sinuses, so automatically had smoke on the brain. She said it was good right there. So...
  13. shawneeleelee

    Smoking bacon in MES 40 2.5

    I got a side box (smoke generator) for my MES. I added a 2' piece of pipe between the two. Cold smoked yesterday for 6 hours. It was 42 degrees outside and the generator only brought the temp up to 45 degrees in my smoker. I was very pleased with it.
  14. shawneeleelee

    Cold smoking with my MES

    Hi all, Been following SMF for a long time and love it.  Got a lot of good info and ideas.  Have cured and smoked various items.  The last bacon I smoked 2 years ago was with Hickory and a couple pieces smoked with Apple.  It turned out to salty for one thing.  I didn't really care for the...
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