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  1. Traeger Help

    Traeger Help

  2. jmiller83

    Traeger Help

    Got a Traeger this week and got it all set up. Decided to try ribs for the first time. I've been smoking meats for several years however I have no experience with a pellet fed smoker. The temp seems to fluctuate like crazy. I decided to follow Traeger's basic 3-2-1 method for ribs. The smoke...
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  4. jmiller83

    Snack stick casing help

    Oh wow how could I leave that out. I'm using a mixture of 19 and 21mm collagen casings from sausage maker.com. This batch I used the 21mm.
  5. jmiller83

    Snack stick casing help

    Hey everyone. Looking for some support on what to do about my casings on my snack sticks. I've been working on a basic recipe and technique for awhile. After many MANY failed atempts I'm getting very close to an awesome finished product. I'm following the basic steps for smoking the sticks. I...
  6. jmiller83

    Help with Snack Sticks

    Looking for some support with snack sticks. Use binders? Dry milk powder or anything else? Season, mix and stuff? Or season mix let sit over night? Stuff then sit over night or stuff and smoke? My first batch of sticks I blew the casings right off realized quickly that you don't follow the...
  7. jmiller83

    Cure vs Pink Salt ??

    I mean I know what they are I'm just saying (remove the cure add proper amount of pink salt #1) is that safe.
  8. jmiller83

    Cure vs Pink Salt ??

    Basically what I'm hearing right now cure is totally different than pink curing salt #1?
  9. jmiller83

    Cure vs Pink Salt ??

    For example a general product that is available to mostly anyone is Hi Mountain. At 4 pounds they recommend 2 tablespoons and 2 teaspoons of "Cure". I want to know if I remove this and add the correct amount of pink salt would that be the same. So as far as this example it would be less than 1...
  10. jmiller83

    Cure vs Pink Salt ??

    So I know there's a lot of opinion when it comes to cure but I was looking for some support on the basics. So a couple questions hopefully I can get some help on. Jerky- most jerky seasoning kits you see on the market come with some sort of cure. They seem to all be slightly different somehow...
  11. jmiller83

    I need recommendations on a meat slicer

    Be very sure you research heavily. This is an item that you definitely get what you pay for. The cheap ones are a poor long term investment and you'll want to stab someone when it comes time to clean them. Put a tad extra money into your purchase and it will last the average person a lifetime...
  12. jmiller83

    MES Cold Smoker Question

    I have the attachment as well. Used it in my 30 inch and now my 40 inch. It's definitely not the best addition to the smoker but with a little work it can do the trick. 1st biggest issue is that the wood chips get stuck all the time so they don't fall down and end up not smoldering. I was lucky...
  13. jmiller83

    Best Meat Slicer for Bacon and/or Brisket

    I went with the Avantco SL512 12 inch blade 1/2 horse power. It's insane. Frozen, raw it doesn't matter. Took my jerky skills to the next level. So worth the money. I'd recommend it to anyone.
  14. jmiller83

    Best Meat Slicer for Bacon and/or Brisket

    I think I'm going to go with the Advancto 12 inch step up. I really want the option of slicing cheese and I don't want to spend 3 to 400 dollars just to burn the motor up. Are you slightly freezing the bellies before slicing?
  15. jmiller83

    How Many Mes Owners Here?

    I had 3 30 inch models. Now have the 40 inch. I absolutely love it and I use mine as much as I possibly can for anything. My only gripe about mine would be that mine came with the half wood chip tray. I bought the masterbuilt side box which has done me well so far.
  16. jmiller83

    Best Meat Slicer for Bacon and/or Brisket

    Cman, so you've had your slicer for some time now. I just came across this post while researching a slicer. I've really been leaning towards the Advantco. Since you've had it for some time now can you give us an update on what you think? Also have you sliced cheese at all? I know even in the...
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