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First time attempt: full packer MES 30 w/ window
That sounds like a fine game plan. I'm in. Chuck- stovebolt
- Post #2
- Forum: Masterbuilt Electric Smoker (MES) Owners
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First Beef Back Ribs
I'm waiting to see the outcome. I need to do some of them. Chuck -
Cured Smoked Turkey Drumstricks Like... QView!!!
Great post and very informative. I have cured and smoked whole turkey and chicken. I loved the turkey but was not fond of the chicken. Go figure. Point for you. Chuck -
Hi Everyone
ClulesSmokerMom, welcome to the forum. I'm glad you joined us. I'm looking forward to your stories about smoking. Chuck -
Jerky Help!
Cure#1 is used to prevent botulism and you should be using it. Chuck- stovebolt
- Post #5
- Forum: Making Jerky
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Bad Time at The Bear Den (Couple quick prayers wouldn't hurt)
Glad to hear she is doing well. I hope the hip surgery goes well too. Chuck- stovebolt
- Post #55
- Forum: For New Members
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Annual Family Fishing Trip / Beast Feast...
What a great tradition. Enjoy! Chuck- stovebolt
- Post #2
- Forum: General Discussion
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NAKED RIBS, NO RUB, NO SAUCE!
Looks great, Al. Good post and a point for you. Chuck -
Beef Short Ribs (sous chefs first short rib cook)
Just great. Another point for the Sous chef. Chuck -
Beef - Corned Beef and Pastrami
Another great thread, Pops. Point for sure. Chuck -
Cure #1 questions
It must have something to make it pink. I think they didn't include it on the label. Chuck- stovebolt
- Post #20
- Forum: Making Jerky
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Cure #1 questions
They are fine. Those are the anti-caking and coloring ingredients I mentioned in my post and a buffer to keep them mixed properly, not settle out of proportion. Chuck- stovebolt
- Post #15
- Forum: Making Jerky
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New Cajun to the mix
Welcome to the forum. I'm glad you joined us. I'm looking forward to seeing what you cook. Chuck -
Cure #1 questions
All the same, 6.25% sodium nitrite 93.75% salt plus maybe anticaking ingredients and pink color. I found it cheapest on Ebay. Search for "pink salt" "curing salt" etc. and read the label. Chuck- stovebolt
- Post #2
- Forum: Making Jerky
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Dry or brine, dry or brine? _ Now with link to the Cook
I'm in on this one. Chuck- stovebolt
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Pork Prices Plunge?
Pork has not dropped much lately, but it's not too bad. I bought chicken leg quarters recently for $0.29 per #. Chuck- stovebolt
- Post #14
- Forum: Blowing Smoke Around the Smoker.
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Pop's Brine Measurements
Doesn't get much easier than this. Chuck- stovebolt
- Post #7
- Forum: General Discussion
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