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  1. lips

    New MES 30 owner

    Ok, so I have been hanging around this site for about 3 yrs.  I look at the "Sausage" pretty much every day on my break at work.  My goal is to perfect a meat stick (venison is #1) and smoke some good meals.  Every year at X-mas I have added to my tools (stuffer first, grinder next).  This year...
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    • lips
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  3. lips

    Snack Sticks From Ground Beef

    Looks great.  I hate how you guys make it look so easy.  Guess I just need to keep trying and probably invest in an electric smoker to make it easier.
  4. lips

    Cajun, Cajun Hot, Hammy Sticks, Breakfast Links!

    How do you Book mark a thread.  After all Foamheart rave about the sticks, I need to try it.  I'm not having much luck with my venison sticks, so maybe I need to move on.  Can you find Amephos at any local businesses, or do you need to order it online?
  5. lips

    Elk jap sticks w/ jap cheese heavy qview

    What did you smoke them in?  That looks like an old BBQ.  I ask because I don't have a real smoker, so always looking at what others use.
  6. lips

    First successful snack stick

    That was a funny error, but I fixed it.  Guess I should be using my new glass I got.
  7. lips

    First successful snack stick

    This is the post that got me over the hump.  Thanks guys. http://www.smokingmeatforums.com/t/157894/snack-sticks
  8. lips

    First successful snack stick

    Here is the money shot.  I think next time I will cut into sections first then dehydrate.  Any advise for storage last batch I put in ziplock and into the fridge, put it made the casings mushy.
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    IMG_0914[1].JPG

    • lips
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    • Album: First successful snack stick
  10. First successful snack stick

    First successful snack stick

    • lips
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  11. lips

    First successful snack stick

    First successful snake stick Well I finally did it after reading many post here and getting the right stuffing tube. I used a prepackaged pepperoni and added some homemade jalapeño powder and used insta cure instead of the cure from the package. Resting then into Acorn with the AMNZPS...
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    IMG_0913[1].JPG

    • lips
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    • Album: First successful snack stick
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    IMG_0909[1].JPG

    • lips
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    • Album: First successful snack stick
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    IMG_0904[1].JPG

    • lips
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    • Album: First successful snack stick
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    IMG_0902[1].JPG

    • lips
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    • Album: First successful snack stick
  16. lips

    snack sticks

    Look good.  Can I ask where you got your 19 mm stuffing tube?  My Lemi 5 lb stuffer only came with plastic ones and are to big.  I tried a mod I found on here, but it didn't work so well and I wasted 10lbs of venison (don't like to waste my best meat).  Any help would be great.  Thanks  Matt
  17. lips

    electric smoker not what I expected

    Reinhard, what sale are you talking about.  I have been wanting to get the MES 30 but can only find 2nd generation and from all the post I haven't wanted to deal with the issues.  Life is to short and I have enough crap in my life to be worrying about my smoker running correct.  Thanks for any...
  18. lips

    frankfurters...Yeah!

    Those look awesome.  Did the 2 hr cold smoke bring your temp up to 140, or did you have to add some heat.  I'm thinking I might be able to do this in my "Knock of Green Egg".  Cold smoke with just the AMAZ'N and a heat diffuser (pizza pan) and finish on the stove in water.
  19. lips

    venison sausage-questions

    I do mine in the oven laying down (still waiting for Santa to bring my smoker).  Overnight not just to "cure", but for the flavors to have a longer time to blend.  Last, put your casings in hot water an hour before you stuff to loosen them up.  The only other thing I would add because i messed...
  20. lips

    20 pound turkey and scared to death!!

    I do a 20 #er every year because I love leftovers.  Here is my method that works for me and my turkeys are never dry.  I brine it on Wed for 8 to 18 hour depending on how "salty" you like your bird.  I did it for 17 to 18 first year and loved it but wife said it was to salty for her likin.  So...
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