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  1. frankerector

    Six days in the fridge

    Thanks Bro.... Its smoking in the mes at 170 right now... Pull at 152 ica bath and eat one freeze the other.
  2. frankerector

    Six days in the fridge

    Pork sausage and deer..... 5 lbs.... cure salt and spices
  3. frankerector

    Six days in the fridge

    I have cure #1 in it. Too long?
  4. frankerector

    Cleaning MES

    I just broke out the mes to do my deer summer sausage. When I opened the door I found it to be a little rusty. Its been about three years. What is the best way to clean it?
  5. frankerector

    How long is too long?

    How long do you add smoke?
  6. frankerector

    How long is too long?

    I am about to put in two three pound chubs. I will be watching.
  7. frankerector

    MES

    If I were to use this to smoke fish would it leave a smell and ruin other smokes. Would it add fish scents in the meats and sausages?
  8. frankerector

    First attempt at summer sausage possible problem

    I put it in the freezer yesterday. I got a MES and I will put the chubs in there this weekend. It is way easier to control the temp. No more liquid smoke in my future. I will do the mailbox mod ASAP. It must be done........ Smoking is a way of life.
  9. frankerector

    Kielbasa

    Man those look good!
  10. frankerector

    First attempt at summer sausage possible problem

    High Life.... The best made...., I will try that in the am. Really I never thought about that.
  11. frankerector

    First attempt at summer sausage possible problem

    Adding red pepper flakes might contradict the jalapeños though....... Thoughts?
  12. frankerector

    First attempt at summer sausage possible problem

    More jalapeño then it shows. I like hot. Should I add red pepper flakes or would that be too much?
  13. frankerector

    First attempt at summer sausage possible problem

  14. First attempt at summer sausage possible problem

    First attempt at summer sausage possible problem

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  16. frankerector

    First attempt at summer sausage possible problem

    Never mind...........128540 I see how.
  17. frankerector

    First attempt at summer sausage possible problem

    Thanks Reinhard. I really want to start making all types of sausages and cured meats. It will be my new hobby. How can I post pictures?
  18. frankerector

    First attempt at summer sausage possible problem

    Thanks a ton. I'll do that instead of foil. I have the paper so I'll do it. 2 1/2 inch and pull at 154. Oven temp 170.
  19. frankerector

    Pork Tenderloin

    Hoist! :Frank:
  20. frankerector

    First attempt at summer sausage possible problem

    I'll let you know jted. Hey Cranky, how do you use parchment paper. I'm planning on putting them in the oven at noon.
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