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  1. maxgunner

    Drying out pre-smoked sausage

    I started at 150 and went up to 170.  About 6 hours or so.  Result: casing was more "crispy" than I'd wanted.  Sausage was "sweating", which I wanted, but apparently at too high a temp.  The interior is more stiff than I'd hoped for as well.  Still good, but definitely not the right variables...
  2. maxgunner

    Drying out pre-smoked sausage

    Thanks, all.  I'm going to put it in the smoker at about 150 - 170 for a while and see what happens.  I'll update later. - MG
  3. maxgunner

    Drying out pre-smoked sausage

    I don't know.  This is a "commercial" deli selling to the public (and on the internet) so I'm sure there's some cure in there.  I've bought this product for years.  I typically don't do anything but air dry it and sometimes not even that, and I've never had any issue whatsoever.  I've rarely, if...
  4. maxgunner

    Drying out pre-smoked sausage

    I purchased some smoked Hungarian hot garlic sausage from my favorite vendor / deli.  It's fine to eat as is, and I certainly have, but it's much better after drying for a few days (up to a week).  In the past, I've followed my grandpa's method of simply hanging from any structure that would...
  5. maxgunner

    Anyone use wood pellets in their MES?

    I have and use that too, but I like the duration of smoke you get with the AMPTS.  Sounds like I need to invest in a mailbox... -MG
  6. maxgunner

    Anyone use wood pellets in their MES?

    This is approximately what I've observed also, which puts a chamber temp significantly above "cold smoking" range, at least by most guides I've read. I love the duration of the smoke my AMPTS produces (when I can keep it lit), but I do a lot of cold smoking over the winter. I'll look into the...
  7. maxgunner

    Anyone use wood pellets in their MES?

    How do you deal with the heat generated by the burning material in your smoker for a "cold" smoke? -  MG
  8. maxgunner

    Smoke For Lunch Today - Pizza Fatty (Best Fatty For Me!)

    And THAT'S why we rely on Marines when the SHTF.  Good judgement.   MG
  9. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I'm pretty sure I had a Murphy's Law experience.  I didn't pat the meat dry after removing from marinade.  I screwed up my AMPTS by trying to outsmart it (don't ask).  And, I had a bad/no draft in my MES.   This weekend I bought a pound of "stir fry beef" pre-sliced, and used the exact same...
  10. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Getting back in the saddle now.  Got a small (< 1 lb) batch of "stir fry beef" jerky in the smoker along with 2 lbs of ground beef jerky pushed through my brand new jerky gun.  Fingers crossed... MG
  11. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    It was "memorable", but mostly in a "lesson learned" or at least need-to-learn way.   The jerky came out, shall we say, not good (luckily, the butt and the sweet/hot nuts I also smoked this weekend have earned me places in the cooking hall of fame of my friends and family).   I put the jerky...
  12. maxgunner

    Smokin two potluck pork butts.....oh mama..lol

    Did you foil before putting in the oven?
  13. maxgunner

    Spicy and Sweet Smoked Nuts

    What type of wood do you use? MG
  14. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I used to "smoke" on a gas grill.  After the divorce and the move, no more grill.  Got the MES, loving life and the delicious food I'm making. MG
  15. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    What can I say?  Boy with a new toy.  lol
  16. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    No doubts.  Thanks, brother.  Just bought the MES about 3 weeks ago and have tried brisket, fish, nuts, salmon (cold), scallops (cold), fatties, and now jerky.  What an awesome resource this is. MG
  17. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    MES30 with AMPTS filled with hickory.  Bought 6 lbs of top round today and the butcher sliced it for me.  Mixed up the marinade tonight, stopped by Bass Pro Shops tonight for some cure #1, and bagged it an hour or so ago.  Can't wait.  My son and I love jerky.  Got a feeling this will be...
  18. maxgunner

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Just marinated and bagged 6 lbs of your terriyaki recipe.  Can't wait to see how it turns out.  My first jerky!
  19. maxgunner

    Spicy and Sweet Smoked Nuts

    Do you think a little less sugar would keep it from clumping?  I'd like some sweetness with the smoke, but not looking for a "clump" of nuts.
  20. maxgunner

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Can this be used with pellets, or just chips?
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