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  1. tallbm

    Rewiring MES40 help?

    Sorry for the late reply, you have this all figured out by now. Here's a picture for the 1,000 words it helps explain: So to explain this with a few more words. When doing the continuity check you will first unplug all of these 1-6. Then check that 1. goes to to prong 7. or 8. on the plug...
  2. tallbm

    Rewiring MES40 help?

    Exactly!!!
  3. tallbm

    Rewiring MES40 help?

    What you describe with your rewire will KEEP the safety limit switch in the mix. Also, I'm a little late to the game but sent Wimpy a direct message and things should be good to go. In short, wire smooth to braided and it's all good. Can then toss out everything else in that lower...
  4. tallbm

    Help with first time bacon.

    Howd it turn out? I didn't notice your rack level probe in any of the pics. I'm guessing where your belly pieces were, they were not getting the 183F heat and may have been much lower. It often seems that meat wants to be 15F degrees lower than the temp in the smoker where it is at...
  5. tallbm

    First Hot Smoked Bacon

    That looks amazing, congrats on your 1st successful bacon run! How awesome is it to be eating on it without it ever hitting a frying pan??? :D I love how meaty your bacon slices are. Maybe a fattier one will give you more of what you are looking for but you never know what you will get. Get...
  6. tallbm

    First Hot Smoked Bacon

    Congrats on your 1st bacon smoke!!! That looks good to me. With lower temps you may lose less weight, and definitely will lose less rendered fat. It's good to know what your system is capable of though so this is a great trial run. It seems like you are able to do bacon but I think sausage is...
  7. tallbm

    Power Vented!

    That's some pretty cool stuff man! Looking forward to see what you cold smoke with it and how it all comes out :D
  8. tallbm

    First Hot Smoked Bacon

    If you get really pressed for time know that the pellicle forming is not going to be such a big deal. I did a few tests with and without pellicle on bacon before smoking and didn't notice one bit of difference with my hot smoked bacon done to 145IT. So I am now in the camp of not worrying about...
  9. tallbm

    First Hot Smoked Bacon

    Well you made it happen lol. As for buckboard bacon, it's just ham to me. So I never view it as a pure bacon substitute but still very good. To me it's like how Canadian bacon (cured sliced pork loin) is not the same as bacon. I am curing 2 pork butts right now to smoke as hams for Easter...
  10. tallbm

    General questions about bacon

    In my case I use the AMNPS tray with my MES and I found that 100% hickory at 5-6+ hours was too strong. You may not have the problem depending on the pellets and the blend you are using and how much smoke may get produced. If it is a lot of smoke and a stronger wood (like 100% Hickory) then you...
  11. tallbm

    General questions about bacon

    A1: Either salt will work but kosher seems to be preferred and dissolves easily A2: There should be a fat cap on the belly. I would not score it and I would smoke it fat cap up. Really you shouldn't getting the smoker so hot that it melts the belly fat too much at all. A3: As for hot...
  12. tallbm

    Masterbuilt Electric Smoker Model MB20070421

    Hi there and welcome. My google-fu is pretty strong and I found this aftermarket replacement on Amazon. It says it supports your model number: https://www.amazon.com/Replacement-Masterbuilt-9907160014-Compatible-MB20071317/dp/B0C3VC3L7R/ref=sr_1_2?crid=3ID3RIWHM8K3R Best of luck with it :D
  13. tallbm

    Help with first time bacon.

    When you buy an off the shelf mix like the Willie's Snack Sticks, the seasoning is mostly salt and sugar along with their other seasonings for flavor so as SmokingEdge stated there is no need to add any salt and sugar with the store bought seasoning THOUGH you do need to add cure#1 to it...
  14. tallbm

    Help with first time bacon.

    Cure and salt travels about 1/4 every 24 hours so every day will give you 1/2 an inch total. From there you calculate how many days and add a couple days for buffer/safety and you know you are good to go on a minimum number of days to ensure it's cured all the way through :D
  15. tallbm

    Gemini AI

    AI's are neat and helpful in many uses. I agree with @Torch&Tone, be sure to ask for and verify the sources it pulls it's info from and those sources should be legit. Basically it's best to treat AI like we would/should treat a person when it comes to this stuff. The age old practice is to...
  16. tallbm

    General questions about bacon

    Yeah that should help with the smoke smell some.
  17. tallbm

    General questions about bacon

    To let it cool down and set up firm before slicing. If it's cold it will slice like a breeze :D
  18. tallbm

    General questions about bacon

    It will kind of be like the dog skunk situation but not that bad. It will just be contained in the fridge and the smoke smell will go away after a week or so but everything in the fridge and the inside of the fridge itself will smell like the smoke on the bacon lol. I guess if you have an air...
  19. tallbm

    General questions about bacon

    Hi there and welcome! @Gonna Smoke has you covered very well. To back up what he says, you can absolutely do this and it is actually easier than what you think. I believe your smoker can do even though the process is to walk the temp up slowly. To start lower than 165F smoker temp you can...
  20. tallbm

    Probe placement and calibration? (MES30 + Auber)

    You have the right idea. Here is an example of my smoker where in this case I'm using a "V" shaped rack to smoke a cured pork shoulder to make it into a ham. That rack has feet that sit just inside the foil metal pan and notice the foil pan does not take up all of the bottom rack space but...
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