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  1. trueteam

    my supper

    Well bonz I now live in NC, and it is similar. Grocery started carrying RAPA so I get that now
  2. trueteam

    my supper

    Very true boatbum! My daughters tasted it and liked it, though it was tough for them to admit. Brings back good memories for me. My grandfather made me pancakes and scrapple every Saturday morning. It was years before I knew what it was. By then I didn't care.
  3. trueteam

    Greetings from the Eastern Shore of MD

    Crabs and rockfish sound good to me!
  4. trueteam

    my supper

    That looks very good by the way
  5. trueteam

    my supper

    Did you make it? I grew up eating Rapa. Love scrapple!
  6. trueteam

    Bacon Cure Sanity Check

    The belly should be firm to the touch when cured properly. I would think you would be able to smell if the meat went bad. It sounds like you measured out the cure properly so I wouldn't worry about that. I use that calculator as well when mixing my own cure. Sometimes I use TQ.
  7. trueteam

    Bacon Cure Sanity Check

    I have never cured a belly that long. I wouldn't worry about the liquid. Sometimes I have quite a bit and sometimes I don't.
  8. trueteam

    Maverick ET-733

    2 degrees will have zero impact on butts
  9. trueteam

    Do I want a WSM?

    Weber now offers an expandable rack for hanging. I have not used it yet. I am sure others on this board have and can help. I just purchased an MES for the ease of the lower temps, but I did have success with doing so on my WSM. I found the best way for me was to use the snake method with the coals.
  10. trueteam

    Snack Sticks

    Those look great
  11. trueteam

    Seven Pepper Snack Sticks

    Looks tasty
  12. trueteam

    1st time using MES 30 - baked snack sticks

    Thanks Gary. 5 pounds of ground. I forgot to weigh after smoking. Curious what the yield is. Next time. I must say the MES performed well in its inaugural smoke. The temp differential with my maverick was not bad at the lower heat. I noticed when I seasoned it the differential was about 30-35...
  13. trueteam

    1st time using MES 30 - baked snack sticks

    This time I used a Backwoods black pepper mix and i used pecan. I like them, but the pepper definitely comes through. I used 80/20 ground chuck. I have only mixed my own when doing larger summer sausage type logs, which I also like with no casings.
  14. trueteam

    1st time using MES 30 - baked snack sticks

    Yes, all beef azbo.
  15. trueteam

    1st time using MES 30 - baked snack sticks

    All packed up
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    image.jpg

    • trueteam
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  17. trueteam

    My Super Bowl Spread! (Booo Hawks didn't win.... but the food was good!)

    Looks great
  18. trueteam

    1st time using MES 30 - baked snack sticks

    Thanks dirtsailor
  19. trueteam

    1st time using MES 30 - baked snack sticks

    Thanks Foam. They are tasty. I took a sample bag to some friends and they were gone in about 10 minutes. 1st time doing them in a smoker. Always been in the oven. Definitely taste better.
  20. trueteam

    1st time using MES 30 - baked snack sticks

    Yep, I have a jerky cannon. Started at 100 for about 1.5 hours. Bumped 10 degrees every hour until 160. Then I increased it to 190 to finish to 165. Took about 9 hours total. AMNPS pecan for about 5 hours which burned about half the load. I am going to get a stuffer soon.
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