Recent content by vikkip

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  1. vikkip

    Curb pickup MES 30B

    Thanks for all the great advice. It does measure 9.6 ohms, but shows signs of arc/spark damage on the element, so I'll be buying a controller and element together. And my daughter reminded me that she and her bf don't have a smoker at all, so I'll share my good fortune and send it their way...
  2. vikkip

    Curb pickup MES 30B

    My husband called to let me know there was a smoker on the curb for trash pickup a mile or so from home, so of course I went to find it. It's a MES30B, which I can see is a very basic analog electric model with no viewing window. It's crusty, a little rusty, and the price is right. I already...
  3. vikkip

    kowalski hunter sausage copy

    I realize this is an old post, but I've been working on cloning these for a while now. Pork, salt, garlic, black pepper, white pepper, marjoram, cure #1 in beef collagen casings. Cold smoke, followed by air dry. I'm close but not quite there yet.
  4. vikkip

    Looking for the ultimate smoked sausage recipe

    Looks tasty! On a scale of "a baby could eat it" as 1 to "bet you can't eat all this" as 10, how hot would you say it is? I'm a fan of flavor, not so much of hot.
  5. vikkip

    Looking for the ultimate smoked sausage recipe

    I most definitely am making my own sausage. I have a hog in the freezer and what's not bacon, ham, ribs, or chops is destined to be smoked sausage. I went through this last night as a refresher...I'm not a sausage rookie, nor am I an expert. I am looking for the spice mix and fat content for...
  6. vikkip

    Looking for the ultimate smoked sausage recipe

    Nothing goes better with brisket and beans than a lovely grilled smoked sausage. I can just taste it now...it's like a Polish sausage but with less marjoram than most, a nice balance of garlic and salt, and definitely made of pork. I've had a few of these down in San Benito TX that perfectly...
  7. vikkip

    First time Beef Jerky ! Perfect! O

    I have cure #1 and #2, just never heard it called "modern cure". Thanks.
  8. vikkip

    "Help wanted" venison jerky

    that sounds tasty and simple, thanks. I have six pounds of just-sliced jerky strips so I'll mix up the spices and adjust to taste, then add the adjusted amount of cure.
  9. vikkip

    "Help wanted" venison jerky

    I have a nice batch of venison to turn into other food forms. I have snack sticks and my favorite smoked sausage recipe underway, but I saved some nice, tender pieces of rump with which to make jerky. It's all trimmed, defatted, silverskin removed, and ready to slice. What I seek is a...
  10. vikkip

    First time Beef Jerky ! Perfect! O

    What is "modern cure"?
  11. vikkip

    The art and science of brisket - I failed this course

    That's what confused the heck out of me. My steel skewer went right through the thickest part of the flat + deckle with less effort that passing through the paper, and the probe sitting 2" away only read 165. It started soft, stiffened up, relaxed again so it did the normal brisket thing, but...
  12. vikkip

    The art and science of brisket - I failed this course

    Well, the flat made pretty good chopped brisket. Those who like chopped said it was great. I'm not a fan of chopped, I much prefer sliced brisket, and while the sliced brisked didn't "wow", it still garnered some nice comments. It was tender and juicy, soft enough to roll up slices 3/8" thick...
  13. vikkip

    The art and science of brisket - I failed this course

    Yesterday I put my third brisket ever on the smoker. It was a beautiful 15.6 pound packer cut, well marbled, and I trimmed it to 1/4". It was also much too long to fit the shelves of my slightly modified, rebuilt GOSM so I split it about halfway lengthwise. Since it was prone to overachieving...
    • vikkip
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    • Forum: Beef
  14. vikkip

    bacon not right?

    After letting it sit snugly wrapped in the fridge overnight, I am happy to say it tasted just like bacon when sliced thin.  The salt to sugar ratio was just right, though it was a bit...not sure how to describe...unexciting.  Almost like a blank bacon canvas. I had a heck of a time keeping a...
  15. vikkip

    bacon not right?

    update, bacon is in the smoker now.  It's easy to cold smoke in frigid temps.   A test piece tasted pretty good.
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