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  1. tallbm

    Elk Sausage Fat Source

    Hi there and welcome! Well if you follow the USDA guidelines for ground beef or pork is to cook to 160F internal temp or higher. The USDA guideline for whole muscle pork and whole muscle venison is 145F internal temp or higher. So cooking venison burger or any of the other ground meat to rare...
  2. tallbm

    Elk Sausage Fat Source

    The venison I get each year taste like really really lean beef so when I mix with beef fat it is very beefy in flavor all around. I like using the beef fat for making sandwich meat that is beefy like my pastrami or even my bologna. I'm usually using my saved brisket fat but there have been...
  3. tallbm

    Anyone want to rewire/rebuild my MES? Central New Jersey

    Hi there and welcome! I've helped 2 if not 3 people out on this forum that have never literally cut or spliced wire together before attempting this and they knocked it out of the park even with all their worries. With that said, it would be most likely to find a friend that your wife wouldn't...
  4. tallbm

    What in the Sweet Baby Jesus is going on? Meat prices.

    I'm glad my freezer is pretty well stocked. Only taking 2 deer this year vs the 3-4 I normally take. I will be really tempted to take a 3rd animal if a good 200-225lbs feral hog shows it's face. I normally like them a little smaller but if I'm only going to grab one I want it to have more...
  5. tallbm

    Campbells Canned Tomato Juice does NOT Store Well!

    I think you are on to something with the rations not having tomato juice lol. I didn't check the best by date. There is a good chance it was exceeded. Once the little can I set down in the sink sprung a spraying leak as I was going to clean it, I immediately grabbed a bag to trash it all and...
  6. tallbm

    1st Attempt At Hot Sauce

    Hi there and welcome! I am not any kind of authority on hot sauce making but the little bit I've done in the past has me thinking you don't have enough to make a bottle. MAYBE if you combined them all but as was mentioned by someone else here, it's best to stick with 1 pepper so you know what...
  7. tallbm

    Campbells Canned Tomato Juice does NOT Store Well!

    So I just learned a very interesting thing today. Apparently canned Campbells Tomato Juice doesn't store for years at a time where I believe the tomato acid eats THROUGH the can! These cans are the soda style cans, not the thicker soup style cans. I cannot say with absolute certainty that the...
  8. tallbm

    What in the Sweet Baby Jesus is going on? Meat prices.

    Strictly on the original question of prices, yeah even here in TX prices are going up a good bit and we usually have amazing prices compared to the rest of the country. There has not been a $1.99/lb sale on whole packer brisket any time this year! Usually there are about 4 good sales. I also...
  9. tallbm

    Smoked Turkey Legs

    I also thouroughly inject my cure/brine deep into the meat and all over. This speeds up the cure/brine time penetration quite a bit.
  10. tallbm

    Smoked Turkey Legs

    After I conquered Smoked Turkey Drums, I ran into the holy grail. Smoked Turkey Thighs!!!!! Ran into a situation where like 8 packs of turkey thighs were on 50% discount and was like "hmmm I wonder how well they will taste done like cured smoked turkey drums??" Well I did it and OMG it's even...
  11. tallbm

    Smoked Turkey Legs

    Hi there and welcome! Those look great to me! Yeah cooking a little longer or maybe just hold them at 190F for a little while wrapped in foil and they should tender up for you. I love these things and am always looking at the grocery store for quick sale turkey parts. The store by me...
  12. tallbm

    My modified MES 30

    Yeah I had thought about something like that too! Also there is just laying it on any of it's sides where the chords are not sticking out. I assume it's that PID on the milk crate. Mine sits on top but elevated by 2 little pieces of plastic to give it some space between the controller and the...
  13. tallbm

    Thanks for all the help on the maiden voyage brisket!

    That is great info! It sounds like you did things well. The flat is always the problem child and the point is the amazing piece. With a brisket dry and tough = undercooked, dry and fall apart = over cooked, dry and inedible = burnt lol. Pan vs foil wrap is a preference but both should do the...
  14. tallbm

    Disco isn't dead. Smoked Coppa

    Good to see you back Disco! Keep on cookin man, it looks great :D
  15. tallbm

    My modified MES 30

    Hi there and welcome! Good work on the smoker, it's looking great! Are you wanting to permanently mount the PID or just be able to ensure it sits well on/against the smoker? I ask because most of us have PID controllers we can easily remove from the unit. My current PID sits on top of my...
  16. tallbm

    Older Scope mount help!

    Quick tangent on rings. @forktender I've run across this DiscoveryOpt brand of rings and was blown away with them for quality and then blown away again with their price: https://www.amazon.com/dp/B0CMC8J2NN?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_3&th=1 Haven't had to lap rings with these...
  17. tallbm

    Thanks for all the help on the maiden voyage brisket!

    Hey not a bad 1st run, especially for a brisket with no exterior fat! So tell us, what did you end up doing with the cook itself? Like did you wrap it, what smoker temp did you cook it at, what internal meat temp did you take it to??? I ask because others may end up in your situation and...
  18. tallbm

    Older Scope mount help!

    I hope you get to feeling like yourself soon! As for the scope mounts. What types of screw heads are they? My guess is flathead. I think that guys have good info about trying to tight a little and then loosen. After that heating it up and trying is your best bet. If none of that works then...
  19. tallbm

    Honest rating 1-10 on my brisket trim.

    Hi there and welcome! I'm with Smokin on this. That seems to be a lot of trim, if you were making a pastrami out of it then it looks like a great trim to have very little pastrami fat. Since you are making a smoked BBQ brisket, that is a lot of fat trimmed. My trim job takes about 3-4 min and...
  20. tallbm

    How to handle natural casings

    I prefer the tubed but my bias is due to speeding up time when doing like 150 pounds of sausage. For me the tubes are faster. When it comes to lamb castings I really prefer them because those casings are a pain to some extent no matter what. So much so that I swore them off even though I LOVE...
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