• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. JZ_Focus

    First Attempt at ABT's - Successful!

    So I have a graduation party I'm going to next weekend, and want to make something that I know no one else is bringing. I figured I'd use this weekend to do a test run on some ABT's. Used a mix of 8oz. cream cheese & 1 cup of shredded cheddar with 1 tsp. chili powder. Halved my peppers and...
  2. JZ_Focus

    Redesigned my Mailbox mod, now having an issue?!

    So I had my Masterbuilt smoker sitting on a picnic and my mailbox sitting on a bench connected by the flexi dryer hose. THis has worked really well for about a year and a half. However, it was time to give my wife the picnic table back so I built a new stand which located the mailbox on the...
  3. JZ_Focus

    MES30 stuck at 300*F

    SO I went out and turned on my smoker this morning to smoke some dried beef, and the display is reading that the smoker is 300*f. Mind you it's only about 45* outside and the smoker is cold. So obviously the heat element will not turn on as it thinks the smoker is already at 300*. Has anyone...
  4. JZ_Focus

    Stuffing sausage with a #32 meat grinder

    So, today I finally broke out the grinder that I bought when Gander Mountain was going out of business. It works like a champ and ground up the 4.5lbs of meat without any issue. Where I have a question is, when running the meat through the stuffing tube, I filled 2 full casings and a partial...
  5. JZ_Focus

    Canadian Bacon - 1st attempt - Successful!

    I started with a 2 lbs Pork Loin for my first attempt so as not to waste a lot of meat in case something went drastically wrong. I used the recipe for "Pops" liquid brine using 3/4 cup of salt. I used an injector to be sure that the brine worked from the inside out not just the outside in...
  6. JZ_Focus

    1st attempt at Bacon using Pop's Brine

    Well, I finally broke down and gave it a shot. I bought about a 5 pound piece of Pork Belly and dropped it in Pop's Brine for 12 days. Pulled it from the brine and dried it, placed on a cooling rack in the fridge for 24-hours, and then into the smoker yesterday. You can tell from the...
  7. JZ_Focus

    Checking In from York, PA

    I've been snooping around the forum for a couple of weeks now and getting some ideas. Tried my first cold smoked bacon yesterday, and it turned out great.
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.