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Best Model # for MES 40" ????
This one then.......... http://www.walmart.com/ip/Masterbuilt-40-Electric-Smoker-with-Window/22139073- benson56
- Post #4
- Forum: General Discussion
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Best Model # for MES 40" ????
After being hashed and re-hashed.......is it general concensus that the Model 20070311 is the best one they've come out with? Or is there a better one? Let it begin. Thanks.- benson56
- Thread
- Replies: 6
- Forum: General Discussion
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Bradley hickory bisquettes on sale at Amazon!!!
For those with Bradley smokers....I bought 120 ct. boxes of hickory bisquettes for 39.95. Free shipping which takes about a week.....if you're not in a hurry.- benson56
- Thread
- Replies: 0
- Forum: General Discussion
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What woods have you tried and DON'T like
Well, I just smoked some beef with mesquite.....only cause I was out of hickory. Wish I would have had hickory. Elm?? Up here we've always called it "piss elm". For a good reason. My Dad talks about smoking with corn cobs back in the day..- benson56
- Post #26
- Forum: General Discussion
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Found this piece of meat in the freezer.....what the heck???
- benson56
- Album
- Comments: 0
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Found this piece of meat in the freezer.....what the heck???
My wifes' sisters' friend works at Tyson beef plant. She gets these deals on meat all the time. I have no idea what piece of meat this is but it's not a choice cut by any means. Recently had a pacemaker installed so I've had some time to kill and eating is always on my mind. Last night I...- benson56
- Thread
- Replies: 1
- Forum: General Discussion
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Sausage
Been screwing around all day trying to post a pic and photobucket finally came through. The ring bologna was my second attempt but still no good. Too much pork fat and meat ground too fine. Back to the drawing board. The sausages are half smoked sausage (5#) and half bratwurst (5#). Seasonings... -
Getting moisture back into dried sausage??
Goot idears. Will try some sauce. Dog already gets his share of the good stuff. :) I love my dog. -
Getting moisture back into dried sausage??
Did some smoked sausage and bratwurst yesterday in my old Bradley.....temp. variation was all over the place and the top and bottom racks had a few sausage overdone. Is there anyway in heck to put moisture back into dry sausage???? Tried the search and didn't see anything. Thanks. -
Sockeye H'ors Drawers for Christmas Eve...
Finding red salmon is a task in itself......specially in Nebraska. Did find a bag at Sams' Club one time. Once. Looks great Dave. Best meat I ever ate was well smoked sockeye. -
All Beef or Pork and beef summer sausage
I'm no means an expert but I think you need a certain % of fat in there to keep it from being too dry. I mix deer/elk with ground pork as a 50/50 mix with good results. Deer/elk is much leaner than beef, however. -
Smoked deer sausage.....
I'm thinking the cure also provides the "salt" seasoning and the meat probly wouldn't taste right without the salt seasoning. -
Smoked deer sausage.....
I had the same problem with TQ. Was told I should know what I'm doing before I learn how to do it. The instructions on the bag that TQ comes in says one TBS per lb of meat. Maybe there is another type of cure that should be used and a person steer away from TQ. Happy smoking! PS...another... -
So I tried this on-line ring bologna recipe...
So a guy's not supposed to learn it,,,,just know it before you try anything. okayyyyyy. I wonder if Nepos recipes is safe to try? I'm gonna take a chance... -
So I tried this on-line ring bologna recipe...
I just joined and this is my first post. We love ring bologna but the store bought stuff is non-palatable so to speak. Found a recipe online and decided to try it. It involved half deer and half pork sausage. Went to the store and had a choice between Jimmy Dean at $6/lb or Shurfine at $1.5/lb...
