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  1. michiganbushman

    New electric smoker build

    So far so good. After the turkey I did 12 lbs of jerky and yesterday I loaded it with 28 lbs of summer sausage. I had two different casing sizes so the dual probes worked out great. I also used a seperate bluetooth probe in a different area of the smoker away from the 2 Auber probes. They...
  2. michiganbushman

    Bucket Marinade

    It will be smoked the entire time. I usually start at around 100 degrees for a little bit to dry the outsides and then I'll hit it with smoke after that for at least 3-4 hours around 150-160 then just heat till I have the desired finish temp or feel. It's hard to probe jerky for temps when it...
  3. michiganbushman

    Bucket Marinade

    I just sliced up 12 lbs of jerky strips. Used eye of round and cut it with my new jerky slicer. That things is great. I had a seasoning mix from LEM for jerky. The pouch was for 25 lbs of meat. My plan is to mix the entire ouch with the recommended amount of water and then dump that into...
  4. michiganbushman

    New electric smoker build

    I took it up to 260 and that was as far as I tried it. I don't have any need to go higher than that. If I do i will use my Grill I suppose.
  5. michiganbushman

    New electric smoker build

    I cooked the turkey at 240 degrees. Pulled when breast meat was 165.
  6. michiganbushman

    New electric smoker build

    I forgot to mention that I installed a false ceiling in it that is removable so when I do turkey or brisket etc and only want to use one shelf at a higher temp I can install this anywhere in the column. One of the pictures shows it. I also drilled a secondary hole for that compartment for the...
  7. michiganbushman

    New electric smoker build

    They came with the freezer. I will need to find or make some more.
  8. michiganbushman

    New electric smoker build

    After going an entire year without a smoker it was time to get one built. I had been searching for just the right type of stainless freezer/fridge/warmer etc to make a smoker out of and a deal came along on a commercial freezer. I really liked this because the inside is all smooth with no...
  9. michiganbushman

    Bushman from Michigan

    Hi all, Not entirely new here as I have searched this site before but decided to make it official and signed up. I have always been more of a jerky and sausage smoker but am starting to spread my wings to other things. I was always tired of how little the store bought smokers were and how they...
  10. michiganbushman

    Question on max watts/amps

    I did the initial smoke yesterday. I made a new extension cord the exact length I needed (12 gauge) and I smoked for 4.5 hours at 250 without any issues at all. I did run the smoke generator the entire time but i did not use the circulation fan or the light. I did not open the doors in the...
  11. michiganbushman

    Question on max watts/amps

    I'm not a 100% sure on how many wires. It has been some year since I opened it up to look. The only reason I left it was there would be a hole in the house! I suppose I should disable it. I can't change the breaker out or my dryer would not work so I think the whole thing is a moot point...
  12. michiganbushman

    Question on max watts/amps

    Hi everyone, New here but have been reading a lot. I just completed my Freezer to Smoker build and I have a question on power supply. I mounted a power strip to the back of the smoker and I plugged my Auber power control into it. I have the 1800 watt max with wifi control, 3 probes and the...
  13. michiganbushman

    How did you come up with your screen name?

    Bushman is my last name. It was already taken so I'm from Michigan so I just used MichiganBushman.
  14. michiganbushman

    Made a batch of Trail Bologna

    Sorry for the late respond everyone. Casings are 1.5". The recipe is from hi mountain. I like it so well I gavent found a need to adjust. I hunt the northern part of Michigan. We rough it out on state land for 10 days. No power or running water. Everything is packed in.
  15. michiganbushman

    Made a batch of Trail Bologna

    And for the money shot It is pretty tasty.  Nice spice kick to it.  Very smoky!
  16. trail4.jpg

    trail4.jpg

  17. Made a batch of Trail Bologna

    Made a batch of Trail Bologna

  18. michiganbushman

    Made a batch of Trail Bologna

    Well not the real kind but the venison smoked sausage kind. 20 lbs- 20 sticks. Into my custom built smoker for about 9 hours. Ice bath and a bloom and into the fridge they went. Before the smoke . After the smoke I will slice one up today and check the taste and consistency. I like...
  19. stix.jpg

    stix.jpg

  20. trail3.jpg

    trail3.jpg

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