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- tony111
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- tony111
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smoking squirrels and chipmunks
I take two or 3 squirrels and put them in a pressure cooker for about 40 min. Out of the cooker and into the smoker preheated to 150 to 160 and smoke for 1 to 1 1/2 hours with hickory. Out of the smoker and pull all the meat off the bone and into the tupperware. Makes for some great sandwichs ... -
Venison snack sticks w/ QVIEW
Look real nice. That jerky cannon is a sweet tool. Was this your own spice mix ? -
First MES smoke Qview and a question...
Sorry I can't answer the mop question but the meal looks great . Congrats- tony111
- Post #2
- Forum: Electric Smokers
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How Many Mes Owners Here?
I got mine at Sams over 3 yrs ago in the fall. They were puting away the summer stuff and had it maked down to $225.00 40" stainless. I have done ribs ,venison hams, pork hams , summer sausage, bologna,squirrels, beef and pig tongues, salmon, chickens and turkeys and all kinds of jerkey. For...- tony111
- Post #38
- Forum: Electric Smokers
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Smoked Beef Tongue Q-View
Nasty weather here in Ohio today so I thought I would try something quick and different. I like beef tongue and thought I would try and add some smoke to one. The wife put it in the pressure cooker for 45 min. to loosen the skin. Then I put in in the smoker at 160 for 2 hrs. with some cherry... -
Quikie Country Ribs
Nice looking ribs..I like the wheels on your Masterbuilt -
Country Style Ribs w/Propane Conversion
Nice looking set up and ribs....would love to come over and sip some of that Makers Mark while they are getting done! -
Jerky in the Masterbuilt
I have made jerky in my Masterbuilt and I also use a jerky shooter. Mine turned out fine and did not take as long as it used to in the dehydrater. I had some extra meat from some summer sausage so i just put it through the shooter and did it as I was smoking the sausage. Just keep and eye on it...- tony111
- Post #3
- Forum: Making Jerky
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Sharpening grinder knives
I sharpen my knife and plates on a large wetstone I have. Coarse on one side fine on the other, have never had to use the coarse side. I have a old comercial 220 volt grinder with several plates and do around 20 deer and 5 or 6 hogs a year. My uncle used to take the plates to the shop he worked... -
1st time summer sausage
Nice job minn.bill ,looks great. Try some of the high melt temp cheese in your next batch , you will love it. Congrats on a job well done! -
40 lbs of sausage!
I know where your coming from Twistertail. I just got hold of a old Enterprise stuffer and man I love it. No the only thing I run through my jerky cannon is the one or two hands full that is left when the plate hits bottom. You really worked for you sausage and I hope it turned out great for you... -
ya just gotta love it
Looks great Bill , did you soak them in brine or just the injection? I have always taken mine up to 160....might try the lower temp next time for a little more moisture. Just got a bag of Morton Sugar Cure and am wanting to try it out . Again nice looking job on thr roast! -
Wild Boar Chops
Looks good Ron ,I would love to try some wild pig sometime. Great pics also -
cured,smoked...HAM
The slicer is an old Hobart model 411 slicer Hey glued2it that is some nice looking ham...what do you use for your cure? I have done a few venison hams with tenderquick and brown sugar. Would love to hear what you use.- tony111
- Post #14
- Forum: Hot Smoked Bacon
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3/8" Stuffing Tube For 5 Lb. LEM???
I used my brass brush from a gun cleaning kit to clean the tube on my old enterprise stuffing tube....but did'nt want to admit it -
sauage rack for a GOSM
Nice job Kenny .I have been kicking around a few ideas on how to get my summer sausage up just a little higher. Thanks for the pics. Hey that is a nice looking load of eats you got there!
