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  1. franko

    Bouncy fresh sausage

    I just made 10 pounds of fresh sausage from ground Boston butts. It is delicious but is chewy ( I think I used the term bouncy, lol). I kept the meat icy cold and used a medium plate. Flashfroze the patties and vacuum sealed them. Anyone had this problem?
  2. franko

    Question on cured Boston butt

    Will a cured Boston butt take on smoke better when cold smoked or hot smoked?
    • franko
    • Thread
    • Replies: 14
    • Forum: Pork
  3. franko

    collagen casings smell bad

    I opened a package of collagen casings tonight that I purchased about 3 or 4 months ago and they smelled just like burnt motor oil. They were still in the original packaging and had been stored in the pantry with some canned food. Should these things be refrigerated if they are not going to be...
  4. franko

    MES window

    Does anyone know if there is anything that will help keep smoke from sticking to the window of the Masterbuilt electric smoker? I can start out totally clean and about 3 hours into the smoke, the window gets pretty dim.
  5. franko

    sausage sticking to fibrous casings

    I recently stuffed a batch of breakfast sausage in fibrous casings and smoked them to an internal temp. of 120 degrees. We slice whatever amount we want and fry it for breakfast. The sausage is great and has a nice smoky flavor, but the meat wants to stick to the casings very bad. I have tried...
  6. franko

    Pellet question

    An aquainance of mine just ordered some smoking pellets from Northwoods Smoke of Minnesota. Their website claims to use 100% natural wood. I was just wondering if anyone had ever tried them  and if so, how is their quality. I personally use Todd's pellets most of the time, but curiosity just got...
  7. franko

    How many baby backs and brisket for 20 mixed adults?

    I am going to have a party for my sunday school class (of about 20 mixed adults) next month and would like to feed them a combination of baby backs and brisket. I know it usually takes about a half pound of meat per adult plus sides, but it is hard to estimate how many slabs of baby backs to...
  8. franko

    Best method to achieve a pellicle?

    I have 6 pounds of CB that is finishing curing. After I rinse, soak and pat dry, what is the best method of getting a good pellicle on it prior to smoking? A. Placing on a rack in the fridge overnight. B. Setting it in front of a box fan for a couple or three hours. C. Placing it in the MES...
  9. franko

    dry brining steaks with hickory smoked salt

    Has anyone ever tried dry brining steaks with smoked kosher or smoked sea salt?  I know steak will absorb whatever flavors are mixed with the brining salt so I was just wondering if it might not aborb the smoke flavor of my hickory smoked salt as well.
  10. franko

    Question about trimming pork bellies

    I am about to try my hand at smoking pork bellies, which I will pick up tomorrow from a local butcher. My question is when is the appropriate time to trim the skin from the bellies? I have heard that they are easier to trim after the curing and smoking process but it would seem that the cure...
  11. franko

    smoking sausage in mes40

    I have a new mes40 which i have used a couple of times along with an amnps (they compliment one another beautifully). I would like to smoke some breakfast sausage with this smoker. I have been using a sausage-maker 20lb electric for sausage, but it requires a lot more effort to keep the smoke...
  12. franko

    question about mes 40

    I just purchased a new mes 40 (2011 model) and the instructions say "Unit MUST be on the ground. Do not place unit on tables or counters".  Do these smokers generate too much heat under the bottom for them to be placed on a wood deck? Sure hope not. 
  13. franko

    Anyone tried dogwood chunks for smoking?

    II live in the heart of East Texas, where we had a serious drought the last 2 or 3 years. Last summer it caused us to loose 10 beautiful dogwood trees in my back yard from 4 to 10 inches in diameter. I was wondering if anyone who might run across this thead had ever tried dogwood for smoking? I...
  14. franko

    question about powdered dextrose

    I want to make some smoked breakfast sausage that calls for powdered dextrose. I cannot find any of this local and don't want to order it unless absolutely necessary. Can anyone tell me of a viable substitute for powdered dextrose for sausage making?
  15. franko

    HELP! AMNPS and GOSM don't gee-haw

    I cannot keep my amnps smoking when my propane fire is going on my GOSM. I can turn off the propane and the amnps starts pouring smoke immediately. It seems like the propane fueled flame is literally sucking all the oxygen out of the unit.  I have the amnps situated on a grate about 10 or 12...
  16. franko

    Here is a new - smoked fried fish filets

    I ran across this several years ago and have not seen it on the forum. Season and fry your fish filets just as you would normally do. Then place them in a smoker at around 100 degrees to keep them warm and smoke them for around 30 minutes with whatevery flavor of smoke you want. It doesn't take...
    • franko
    • Thread
    • Replies: 5
    • Forum: Fish
  17. franko

    Question about cold smoking rib eyes

     I am marinating some rib eye steaks for tomorrow and would like to get a good "smoky" taste to them. My question is: Would I get better results cold smoking them for about an hour with the amnps and then taking them directly to the grill, or would the results be just as effective if I just...
  18. franko

    Howdy

    My name is Frank Diamont, and I bet nobody would have ever guessed from my salutation that I was from the lone star state of Texas (East Texas that is). . I discovered this web site about a month ago and I can't seem to put my computer down long enough to get any smoking done. I have been...
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