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.
-
MES 40 3 smokes in 1 day
That london broil looks sick... hahaha- noxwaste
- Post #3
- Forum: General Discussion
-
Folks in New Mexico are serious about their chilie!
I'm from New Mexico, and this green and red chile shit gets on my nerves. People around here want to put it in everything (example: the lemonade). I get that's they're good in certain situations, but the folks in this state are extreme. I can't wait to get the hell out of here... If the wife...- noxwaste
- Post #15
- Forum: Blowing Smoke Around the Smoker.
-
First Cheese Smoke
I have nothing to contribute to the Op's question, but I wanted to drop in and say I can't wait to make my own cheese and smoke it, and then add that cheese into my sausage. It's like the holy trinity coming together (homemade sausage, cheese, and smoke)... Now all I need is the home grown...- noxwaste
- Post #12
- Forum: Smoked Cheese
-
Sausage texture
Luckily, no binders. The only thing I used was the meat, fat, and seasoning. I looked into using a binder, but considering I'm on a low carb diet, I'm trying to keep it to as few ingredients as possible to make the carb calculation easier. -
Sausage texture
I'm already planning my next batch of sausage, even though this batch was still amazing... Is that what all you sausage bros do? Plan the next batch long before the current batch is even gone? I'm starting to get that addicted feeling I hear everyone talk about! :P -
Sausage texture
I try and work with it straight from the refrigerator until I can feel it getting dangerously warm. Then I return it to the refrigerator for about an hour, and continue. Just by working it for a few minutes, my hands tend to warm up the fat, just not enough that it "mushes". I'm not sure I have... -
Sausage texture
Thanks Dave! So, when people tell you to mix the hell out of the sausage until it emulsifies, why are they saying to do that? Is that so that you can get that "hot dog" texture? I want my sausage to be sausage, and not just cooked pork meat inside of a casing, y'know what I mean? I thought I... -
Sausage texture
So this last weekend, I smoked some sausage again. I've done it a couple times now, and this time, the texture was a bit...hot-dog-like. Don't get me wrong, I love a good hot dog from time to time, but I don't want my sausage to be of hot dog consistency (hard, yet, easy to mush with your... -
Lifespan of a Masterbuilt Smoker
I have model #20078715 and I bought it last July. I have probably around 15 smokes out of it right now, and I store mine in our kitchen on a stand when not in use. It still works just fine (other than the temperature fluctuations). How ironic is it that this company is called Mastbuilt and yet...- noxwaste
- Post #10
- Forum: Electric Smokers
-
Failed rib attempt
I hate steamed ribs. I hardly ever foil any of my meat, unless it's something that is prone to drying out badly. I've never run into a rack of ribs that were so prone to drying out that they needed to be foiled. Foiling gives me the mouth taste/feel of boiling them, so in my mind, foiling =...- noxwaste
- Post #6
- Forum: Electric Smokers
-
Chasing the thin blue smoke dragon
All, So, like many others, I own the Masterbuilt Electric Smoker. I got mine last summer (2016 model) and I believe it's the 30 inch. It has the digital read display on top, no glass on front, model number is 20078715. Using this MES, I do not get that beautiful TBS that everyone loves and...- noxwaste
- Thread
- Replies: 2
- Forum: Electric Smokers
-
Killin' it in New Mexico
Hello all! I'm a 30-year-old dude that's all about the homemade meat products (sausages, jerky, etc.) and looking for a place to settle in and have a good laugh or chat about the homemade meats. My name is Ricky, and I currently use a MasterBuilt smoker (model #20078715) for all of my smoking...
