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  1. mebeanfarmer

    looking for hot dog advise

    Thanks I think I will use oak. I have a lot of my own cut boards and they make nice chunk
  2. mebeanfarmer

    looking for hot dog advise

    thanks i will remember that
  3. mebeanfarmer

    looking for hot dog advise

    Thanks I have been partial to apple in the past but have used oak in making pastrami. wasn't sure with hot dogs, didn't want to over power but will try hickory or oak.
  4. mebeanfarmer

    looking for hot dog advise

    Going to be smoking some hot dogs, first attempt. Using beef and pork for now until we get the recipe down and start using venison. Looking for info on best wood to use. PLEASE ADVISE
  5. mebeanfarmer

    Novice, info hound

    Charleston, Thanks for the comp
  6. mebeanfarmer

    Novice, info hound

    Well calling it done. Five ours of apple smoke  1/2 hour Hickory Temps between 140 and 148 finished 2 hours 165 deg My buddy did the marinade and cutting I did the smoke  Hopefully he will like
  7. Novice, info hound

    Novice, info hound

  8. 1st jerky.jpg

    1st jerky.jpg

    • mebeanfarmer
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    • Album: Novice, info hound
  9. mebeanfarmer

    Novice, info hound

    7 hours into jerky color good still kind of moist temp up to 167 for last hour
  10. mebeanfarmer

    Novice, info hound

    Not yet too cold to open the door.  temps dropped 45 degrees the last time  and only opened for about 30 seconds will get some later
  11. mebeanfarmer

    Novice, info hound

    Thanks and good to be here.  2  hours into my first batch of jerky, tbs and 138 degrees holding steady.
  12. mebeanfarmer

    Novice, info hound

    Hello Everyone, Have read your info for awhile, and always my goto site for great info.  I've  been smoking for a year or so started on a small propane masterbuilt, until I blew it up, now using a 44" smoke hollow double burner.  Heirloom dry bean and mixed vegetable farmer form central Maine...
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