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  1. rambler

    December OTBS Inductees

    Here is a well deserved congratulations and a wish for you all to have a very Merry Christmas.
  2. rambler

    Venison Jerky question

    Whew... that posted ugly
  3. rambler

    Venison Jerky question

    Okay so I am getting ready to make some venison jerky. I have a pretty good recipe that I really like but I thought about stepping it up a notch with some black pepper. I do like good pepper jerky but I have never made any and don't know how much pepper to add. Does anyone have any good...
  4. rambler

    **Cures and Curing**

    Well stated Desertlites!! There is a lot of information on this topic on morton's web site.
  5. rambler

    **Cures and Curing**

    I try to keep mine above 40 degrees.
  6. rambler

    Ice Bath

    Well it sounds like a strong vote for the ice bath. Thanks for the quick response...
  7. rambler

    Ice Bath

    Okay I have made some summer sausage today and it is time to come out of the smoker. So it is 35 degrees here and instead of an ice bath what about just cooling off outside?
  8. rambler

    **Cures and Curing**

    We also need to remember that the environment we use for meats cured with nitrates at about 42° F - 46° F (6° - 8° C) temperatures. Before nitrate can release nitrite (the real curing agent) it has to react with bacteria that have to be present in solution. Putting nitrate into refrigerator...
  9. rambler

    Going to KC, need some bbq recommendations.

    I really like Aurthur Bryants and have had very good experinces there. At least the one out by Legends. Good food, clean, and nice people.
  10. rambler

    Making Sausage Question

    You want to be careful about grinding too many times at once. If you grind more than twice it sometimes gets mushy unless you cool it back down first.
  11. rambler

    Saying Good-Bye...for awhile

    Love W.V. Steve. Good luck and be safe!
  12. rambler

    Smoking Meat Book - I Need Great Recipe Submissions

    Congratulations Jeff!!! Here is a good jerky recipe; 1 lb ground venison 1 1/2 teas. hickory smoke salt 1/2 teas. garlic salt 1/2 teas. onion salt 1 teas. tender quick 1/4 teas. ground black pepper 1/4 teas. cayenne Use a jerky shooter or press to make strips or sticks as desired. I use...
  13. rambler

    Venison Stik Question

    I always use water and had great results
  14. rambler

    MES Element Truly Broken

    look here, find replacement part number and order it. http://www.masterbuilt.com/manuals.aspx
  15. rambler

    Great deal on Wireless remote thermometer.

    okay I ordered one so we'll see how it does. thanks
  16. rambler

    My Fatty Piston

    That has to be the most perfect fatty I have ever seen. Great idea and you could make as many as you wanted with more pipe for several fatties at a time. I wonder if I could do the same thing with one of my jerky shooters? Jeanie you are amazing!!
  17. rambler

    just got a MES

    Welcome to the forum. I really like my MES.
  18. rambler

    Using my CSG when making snack sticks

    I can get all the smoke I want with my MES. I did not at first, then discovered that the bottom of the chip tray had to be "sandwiched" with the bottom of the tray and the piece of metal attached to it around the heating element.
  19. rambler

    How to not clean your MES grates

    I throw mine in the dishwasher after each use. Works great!
  20. rambler

    Cervelat Summer Sausage

    What a great smoke!! I really appreciate the step by step with pics. One thing I noticed in the pictures is that you have your smoker set on blocks. You need to be very careful with those due to them blowing up if they see too much heat or direct flames.
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