Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. justsmoke2

    garlic sausage

    Heres one to try. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Feet medium hog casings 3 1/2 lb Lean pork butt, cubed 1/2 lb Pork fat, cubed 2 ts Sugar...
  2. justsmoke2

    I lost A Dear Friend Last Night After A 9 Month Romance W/Qview

    I was looking at a MES at Sam's online and they do offer a warranty. Me thinks for 3 years was $34. To me that would be money well spent.
  3. justsmoke2

    MES and jerky

    I only use my smoker to for getting a smoke flavor in my jerky and I use a food dehydrater to finish. My dehydrater runs at 165 so I would try there first. Then take it till just short of the dryness you want. Because it will dry a little more after you pull it. I would ditch the water as...
  4. justsmoke2

    Wireless Thermometer

    Well surprise no one uses this one here besides me. Its made by Nu Temp. http://www.nu-temp.com/tvwb/ You have a receiver that will hold up to 3 seperate remotes, I have been using them going on close to 5 years. I purchased all 3 for friend and got it them all for like $91 shipped to me. I...
  5. justsmoke2

    Ever wonder if making sausage is cheaper than buying it? I have the answer

    Most importantly you maybe making a healthier brand of sausage. figure most breakfast sausage at 50/50 and most home made is more leaner. I figure my breakfast sausage at the 80/20 ratio. Also to me better flavor.
  6. justsmoke2

    GOSM Heat Problems

    Try checking your tank connection. Shut everything down, disconnect, and then reconnect making sure the tank connection is on tight. I had similar problems and it was when my kids hooked it up for me. No matter what i did I couldn,t get it hot. Your smoker has to be off before turning on the...
  7. justsmoke2

    hi evryone i'm new at smf

    Welcome to the SMF from the thumb.
  8. justsmoke2

    Looking at buying a new rig

    Cabela's has the MES at $199 or stainless steel for $299. they have free shipping til the close of business on Monday. You will have to check on line for it and they give you a free shipping code.
  9. justsmoke2

    ECB Advice

    I don't use that smoker but someone will be along to help you. Also try doing a search it may get the info you want faster.
  10. justsmoke2

    meat not reaching tem

    What temp did you get to into the smoker? At 3 hours you could foiled for 2 hours more and then remove for the last hour hence the 3-2-1 method. If your smoker was running around the 220 to 250 then you was good. Sometimes the wood chunks can mess with your heat spikes you just have to let...
  11. justsmoke2

    New guy from west michigan

    Welcome to the SMF from thumb.
  12. justsmoke2

    Brats in the smoker

    Irishteabear I have used the Brat Kit to and I found my brats was to salty for my taste. Out of all the Hi Mountain kits I have used this is the only one I will not use again also. The casings I used took almost 5 hours of soaking to make usable. To use up the brats I used them in different...
  13. justsmoke2

    General question on using mustard as a sticking agent for rubs . . .

    I always used mustard for only holding the rub on. I only put is on lightly just enough for the rub to adhere to. On another forum this was topic a couple of years ago. General all around concenses was it added no flavor and was for giving the rub something to adhere to. I have done both...
  14. justsmoke2

    Let's get rid of some of these forums.

    Hmmmmm Bob Alberta maybe we should all sing BLAMMMME CANADDA BLAMMMME CANAADDA
  15. justsmoke2

    SAMS Masterbuilt

    lowcountrygamecock do what I did. I been showing my wife the bradly 6 rack stainless and she was reluctant. after showing her the MES with the window she has given me permission to get it before I change my mind.
  16. justsmoke2

    Let's get rid of some of these forums.

    Hey I got nuttin.
  17. justsmoke2

    The dog ate my homework

    I have a Beagle who got me for like 3 lbs of meat balls. Was sitting at the dining room table making the balls and putting them on the racks. Had 3 full racks like 80 balls to a rack just starting the fourth one. Wife asked me question went into the kitchen wasn't a minute later came back and...
  18. justsmoke2

    Cure ? for the experts

    Thanks for the info Panth. Was going to go with TQ but wanted to double check first. thanks again
  19. justsmoke2

    Cure ? for the experts

    Doing my first non kit sausage. The recipe calls for Cure #1 which I don't have. But what I do have is tender quick and a modern cure salt from Luhr Jensen. I was going to go with Luhr @ 1/3 tsp per pound. I also know a lot use the tender quick. Looking for some input. The sausage I am...
  20. justsmoke2

    Discolored near the bone Butt ??

    Have to agree bubba. My first time seeing it I feed it to my in laws and they lived. so now i feed it to them all time.
Top Bottom
Back
Clicky