Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. fuzzyfishin

    Packer Game smoke

     The smoke went great not the game.   My first smoke on new mes 40 with smoking kit from MB. I used #1 ven back strap and a #2.3 beef rump roast. Wanted to start small incase of problems.  Marinated both overnite in montreal steak marinade. Before putting in the smoker I rubbed some lawery's...
  2. my first smoke 114.JPG

    my first smoke 114.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: Packer Game smoke
  3. my first smoke 113.JPG

    my first smoke 113.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: Packer Game smoke
  4. my first smoke 113.JPG

    my first smoke 113.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: Packer Game smoke
  5. my first smoke 112.JPG

    my first smoke 112.JPG

    • fuzzyfishin
    • Media item
    • Comments: 0
    • Album: Packer Game smoke
  6. my first smoke 111.JPG

    my first smoke 111.JPG

    • fuzzyfishin
    • Media item
    • Comments: 1
    • Album: Packer Game smoke
  7. fuzzyfishin

    Mes 40 New Generation cold/Hot spots

     When seasoning, I had moved my temp probe around and didn't find any real change. Is this what others are finding with this smoker. Looked around for posts pertaining to this and didn't find much to go on. Thank You
  8. fuzzyfishin

    ???

     9 hrs to do #30. Sounds like you ground it totaly thawed. I grind mostly frozen. Can do #25 in about an hr. with a 1/2hrs grinder. I mix meat with pork scrap grind once with 1/4in plate. Mix in seasonings grind  1/8in. Let stand to reach a higher temp then add the water and cure, mix and stuff...
  9. fuzzyfishin

    New but not!

    Thanks for the welcome. Looking forward to being here and learn a bunch. Maybe evan help some.
  10. fuzzyfishin

    Jerky W/QVIEW

     You would have to have some type of cure on it for it not to spoil.
  11. fuzzyfishin

    Whole muscle jerky question

     I didn't add that I use the metal scewers. I cut them just to fit the rail. Will have some sagging not enough to worry about. On occassion I have had a few pcs. of meat drop. All in all pretty easy to shishkibob the meat for hanging. What I like about the scewers, is if you get a cold spot you...
  12. fuzzyfishin

    Whole muscle jerky question

     The jerky and all looks great. Makes it fun to have help. i have a niece and nephew that love to help proccesing deer and fish. My nephew wants to try smoking as well.  A tip for hanging jerky. I use scewers cut to fit the rack rails. I can fit 7 in a row with 12pcs of meat on. My smoker I use...
  13. fuzzyfishin

    New but not!

     Its been a long time since I posted (09). Have been to visit just didn't log in. Thought I would kinda start over and re-introduce myself.  Am from wi. Have been smokin for about 10yrs. I mainly dable with wild game making sausage,snack stix and jerky. Love to hunt and fish. Am a...
  14. fuzzyfishin

    This is the salmon I smoked up on sunday while watching the game

    Finaly had a nice day to smoke up some king salmon How it started in the smoker some of the finished product some didn't make it to the wrapping and frezzing Wish I could just make these pics a little larger! This should last about a month or so.
  15. fuzzyfishin

    first pic's post of ven saus.

    Well I finaly was able to get my pics down to size just hope it works. This sausage was smoked last sunday. A mmixture of snaky stix ,2.5# and 5#r's. I make the 5in for sammy's and 2.5 for whatever comes up. There is #37 here. After slicing and wrapping sandwhich packs are for a week. Will...
View older results
Top Bottom
Back
Clicky