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  1. lips

    Snack Sticks

    I finally made some sticks that I'm proud of.  Read many posts here that helped with the process. 5lbs 80/20 beef and 1 lb pork and the spices 130* for 1 1/2hr no smoke then smoke for 3 hrs 10* increase every hr up to 180* Thanks for the help members!
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  9. lips

    Georgia Fireball Salami

    This is a must do for my to-do-list!
  10. My attempt of Bear/Disco Maple Bacon Loaf

    My attempt of Bear/Disco Maple Bacon Loaf

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  11. lips

    My attempt of Bear/Disco Maple Bacon Loaf

    I basically followed Disco's video to the tee.  I didn't need to have mine in the oven as long as he did.  Maybe because dish was longer so not as thick.  I'm very please, but next time I'll do let maple and more pepper or maybe even jalapeños.
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  16. lips

    New MES 30 owner

    Sorry, I have always had some kind of smoker.  Most of them the charcoal kind and they are not very good for temp control.  You are right about the venison, I think of that like pure gold and when I mess it up, it kills me.  But no matter what is tastes like, I eat it all.
  17. lips

    New MES 30 owner

    Thanks and sorry for mis-spelling your name.  They were ok, but didn't have much flavor.  I'm hoping now that I have a real smoker, I can control the smoke and temp and get a better product.  We will see?
  18. lips

    New MES 30 owner

    Thanks Jonny, Here is what I've done in my oven and Acorn.  Now I'm ready to try and do the "real" thing and not waste any more or my organic venison.
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    New MES 30 owner

    But, need to learn how to insert photos. HA!
  20. New MES 30 owner

    New MES 30 owner

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