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  1. unclejoeyv

    Brisket from Walmart. Any good?

    Thanks for clarifying, Joe. I just assumed since they were owned by the same company their stuff all came from the same place.
  2. unclejoeyv

    Brisket from Walmart. Any good?

    This. Sam's club is the membership version of Walmart. Sam Walton of Walmart fame is the Sam in Sam's club. ;)
  3. unclejoeyv

    Jerky help

    I'll look into getting either some leaner ground beef or grinding my own. I imagine it's a whole lot easier to remove the fat from a whole cut of meat. I suppose it depends on the cut and how the price compares to the leaner ground beef. I've only seen 80/20 and 85/15 offered at the grocery store...
  4. unclejoeyv

    Bacon made the easy way...

    Thanks for the link to that post. Looks like as long as I keep this belly cold and get through the danger zone in ample time then I should be ok from a food safety perspective. Now, Gary, considering the cure #1 will give the belly antibacterial properties, coloring, and a flavor change from...
  5. unclejoeyv

    Bacon made the easy way...

    FWIW I just did some additional searching and found a posting by Ruhlman where he does canadian bacon in brine for 72 hours followed by 4-24 hours of drying to form the pellicle then a smoke. Considering a pork loin is considerably thicker than this belly I am comfortable leaving this belly in...
  6. unclejoeyv

    Bacon made the easy way...

    After my last disaster outlined on page two of this thread I'm giving bacon a second try. Going with pop's brine recipe, just about. 1 cup kosher salt 1 cup white sugar 1 cup brown sugar 2 TBSP cure #1 2 gallons of water 1 TBSP garlic powder 1 TBSP onion powder 1 TBSP course black pepper...
  7. unclejoeyv

    Jerky help

    Hi Dave, It was some locally sourced beef so I don't know the fat content. A friend of mine more familiar with the food industry said that it is probably close to 80/20 but I'll never know for sure. My next attempt I'm going to use 80/20 from the grocery store or maybe grind my own so I know...
  8. unclejoeyv

    Jerky help

    Hi all, I recently tried a 5# batch of ground beef jerky using a seasoning pack and plastic form from sausage maker. The taste was great but I found that after the initial drying a lot of fat had come to the surface and congealed. I put each tray back in the oven one at a time to liquify the...
  9. unclejoeyv

    hang a 30# pig in my mes 40

    This isn't going to happen until mid july but I'll try an remember some qview when the time comes. I'm thinking 10hrs at 220 will do it. I have one of those hooks that goes inside the turkey for the fryer. I'm thinking maybe hanging it tail down with the hook strategically placed, if you catch...
  10. unclejoeyv

    hang a 30# pig in my mes 40

    Hey all, planning a big bbq for july and we're already getting some ideas. We got a line on a whole piglet, about 25-30 pounds. We want to use the MES40 so I figure we'll have to hang it from the top rack support.  Has any attempted smoking a whole pig in a vertical smoker? Not sure how this...
  11. unclejoeyv

    Pig Wings

    seem 'em called hog wings too. maybe that will help your search.
  12. unclejoeyv

    Pastrami from scratch on the Smokin It #3

    Looks great! I made my own pastrami before but I did it low and slow in the oven. I'm jealous of the nice crust that formed on yours in the smoker!  I also got excited and took it out too soon so it was pretty tough... but tasty. Nice looking fiesta ware too! Got the same orange bowls at home I...
  13. unclejoeyv

    2012 MES 40 vs. Old Model MES 40

    FWIW I just got the old 40 with window. It's pretty awesome. have not had opportunity to see or try the new 40.
  14. unclejoeyv

    Wood Chip Retro-Kit 2010 upgrade for the 1st Generation SS MES 40.

    Glad to find this post. I just received my MES40 1st generation smoker and I was unsure if mine would need the chip tray upgrade. Yours was the first post I found with the side-by-side comparison pics so it is not clear to me that I have the old style chip tray and I will be calling masterbuilt...
  15. unclejoeyv

    How Many Mes Owners Here?

    I put one on my wedding registry. didnt think anyone would bite. Now I'll have it in my possession tonight! Can't wait to break it in and smoke some ribs and shoulder! It's the old-gen 40 with window.
  16. unclejoeyv

    2012 MES 40 vs. Old Model MES 40

    Amazon had old gen for sale and new gen was "temporarily out of stock" now old gen is temp out of stock and new one is up and much more expensive. I hope they figure things out soon. I have the old gen on my amazon wedding registry, just in case any of our guests are feeling extra generous...
  17. unclejoeyv

    Bacon made the easy way...

    EEEEK indeed! After an overnight soak it was passable for first-time homemade bacon but I wouldn't want to have it turn out that way again. I'll give your method a shot for sure.
  18. unclejoeyv

    Bacon made the easy way...

    I rubbed it with kosher salt mixed with some pink cure and left it in the fridge a week. I applied a second coat of kosher salt then let it sit in the fridge for a second week. Then I rinsed off the surface and patted it dry before smoking. When I cooked the first few strips I sliced off it...
  19. unclejoeyv

    Bacon made the easy way...

    Do you rinse after the brine? I tried making my own bacon before and it was so salty after cooking that salt crystals formed on it while it was cooking.
  20. unclejoeyv

    ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED

    “The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is A fatty stuffed with jalapeno poppers.” I see a lot of you folks listing pork shoulder and pork butt as the thing you would smoke.  We recently had a 3 day bbq party and we smoked one and sliced it nice and thick...
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