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  1. mdbannister

    Smoking elk tri-tip for the first time...and it's gotta be well done??

    I've got a 2.6 lb. elk tri-tip that I'm planning to smoke. This will be my first time smoking elk or tri-tip, and to complicate matters even further my family won't eat meat if it's still red/pink (I know...I know...). But...I have a plan... From what I'm seeing elk isn't too complicated to...
  2. mdbannister

    Cheesecloth for resting?

    Anybody ever use a cheesecloth for resting the meat? I'm trying to think of ways to preserve the bark on the meat in the best way possible, and thought this might be a good idea to use instead of foil. So essentially I'd wrap in cheesecloth and then wrap in towels, and then place in cooler...
  3. mdbannister

    What are your thoughts on vacuum marinators?

    I don't have anything atm
  4. mdbannister

    What are your thoughts on vacuum marinators?

    Thanks guys! I also am wondering do I need a tumbling canister like this one: Or would something like this be better:
  5. mdbannister

    Thinking of getting started with sausage making...

    Thanks guys! My wife wanted to buy me something for Valentine's Day, and since I have been thinking about this, I told her I wanted to get the tools to make some good homemade sausage. After all, nothing says "I love you" like fresh homemade sausage, right? :D:D I'll look into getting the...
  6. mdbannister

    Thinking of getting started with sausage making...

    I'm thinking I'd like to try my hand at making sausage. What equipment do I need? What is helpful? What should I stay away from? Help a brotha out! :-)
  7. mdbannister

    What are your thoughts on vacuum marinators?

    What are your thoughts on vacuum marinators? I'm considering getting one, but have no experience with them at all. Are they worth the money? Which ones should I look at? Which ones should I stay away from?
  8. mdbannister

    How many of you use your water pan with your AMNPS?

    Thanks guys. You've made a believer of me. I'll try not using the pan for the next several smokes. I think after that I'll probably ditch the pan completely.
  9. mdbannister

    How many of you use your water pan with your AMNPS?

    Bear, so do you do anything to keep meat moist in the MES, or nothing's necessary?
  10. mdbannister

    How many of you use your water pan with your AMNPS?

    Question is in the title. How many of you are using water in the pan while using an AMNPS? I saw today that some were not using water if using AMNPS, and that surprised me since the only thing I smoke without water is jerky. I never really considered smoking pork butts or brisket without water...
  11. mdbannister

    FAVORITE JERKY MARINADES?? Please share yours!

    I've only done it once, so I'm not sure on either of these questions. I definitely marinated longer than the instructions called for.
  12. mdbannister

    FAVORITE JERKY MARINADES?? Please share yours!

    Yep. I did 2lb.
  13. mdbannister

    Thickest jerky ever?

    This is how I do it.
  14. mdbannister

    FAVORITE JERKY MARINADES?? Please share yours!

    Well, I just made 5 different kinds of jerky with 5 different marinade ideas. The 3 that are my new favorites are: BWW Caribbean Jerk BBQ sauce. This is pretty basic. Buy the Caribbean Jerk sauce from Buffalo Wild Wings. Add Cure #1 to sauce. Marinate beef jerky strips in the sauce for 2 days...
  15. mdbannister

    Honey sriracha beef jerky. First attempt. (Critiques/tips are welcome)

    Round 2 is in the smoker.
  16. mdbannister

    Lemon Pepper Jerky Recipe

    Got mine in the smoker right now. I'm doing this alongside some honey sriracha jerky...about 2 lbs. of each.
  17. mdbannister

    I'm struggling to figure out cure amounts. Can I just use 1/4 tsp per pound of jerky?

    Thanks! I think this is the percentage I was unsure about. It's in the calculator link above, but wasn't sure what that was about.
  18. mdbannister

    I'm struggling to figure out cure amounts. Can I just use 1/4 tsp per pound of jerky?

    Thanks. What percentage of cure should I be aiming for?
  19. mdbannister

    Honey sriracha beef jerky. First attempt. (Critiques/tips are welcome)

    I'll actually be trying a honey sriracha seasoning I found by McCormick. I'm planning to add it after marinating right before it goes in the smoker.
  20. mdbannister

    I'm struggling to figure out cure amounts. Can I just use 1/4 tsp per pound of jerky?

    Thanks everyone. I'm using cure #1 prague powder. I actually have a food scale that is accurate to hundredths (perhaps more but I don't remember). However, if measuring 1/4 tsp per pound will do it, I'm confused about why the need to be more precise. I've read several of these threads, and it...
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