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First Bacon in the new smokehouse
That looks amazing. Great job. If you ever need a taste tester I am really cheap, by that I mean free. :biggrin:- shakyleg
- Post #31
- Forum: Hot Smoked Bacon
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Restaurant Phase: Brainstorming.
Whatever you decide to do good luck to you. It could take years of planning to perfect your "niche". When most people see a new BBQ joint pop up they give it ONE shot and make their decision if they will return or even recommend the place to others. BBQ places come an go here in TX and its a...- shakyleg
- Post #8
- Forum: General Discussion
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Jerky racks??
Thanks. I will give it a shot.- shakyleg
- Post #5
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Jerky racks??
I use toothpicks or skewers when I do whole muscle cuts of jerky. The hanging is the easy part. My problem is when I do horizontal ground meat from the LEM jerky cannon. The Teflon mats may work out. I was just curious if others with a MES found a solution. Thanks for responding, I...- shakyleg
- Post #3
- Forum: Masterbuilt Electric Smoker (MES) Owners
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First smoke in the MES is a pork butt
Looks pretty darn good from here! :biggrin: -
Jerky racks??
I searched and searched the forums and came up blank. Several others were looking for the same thing and no luck. Anyone been able to find jerky racks that fit the MES 40? I have several LEM racks and may have to modify them.- shakyleg
- Thread
- Replies: 5
- Forum: Masterbuilt Electric Smoker (MES) Owners
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1st attempt Sausage
Thanks everyone. I am already addicted. My only challenge now is to not get fat eating all this good food. -
Hog and venison quarters - Qview
out of the cooler and ready to slice. oh so good. -
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- shakyleg
- Media item
- Comments: 0
- Album: Hog and venison quarters - Qview
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- shakyleg
- Media item
- Comments: 0
- Album: Hog and venison quarters - Qview
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Hog and venison quarters - Qview
Hot off the smoker. Hickory and apple mix smoked to 165 IT . It's wrapped in foil with a little Italian dressing on the venison so it doesn't dry out any more. The hog legs were much juicier than the venison leg so I simply wrapped em and put then in the oven. Once they hit 190 I will pull them... -
1st attempt Sausage
- shakyleg
- Album
- Comments: 0
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1st attempt Sausage
First off I will say if not for this forum I don't think I would have known what to do! I have been smoking meat for many years and truly enjoy trying new things. This time my new "thing" was to process and prepare my own venison into 1. Pan sausage, 2. Link sausage and 3. Jerky. The pan...
