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  1. 2013-01-27_14-42-53_657.jpg

    2013-01-27_14-42-53_657.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: turkey time...only 2 months late!
  2. mvincent42

    Meat cure and brine question

    Yeah that's a perfect solution polymer. Sure keeps the meat tender too!
  3. mvincent42

    PORK RIND PELLETS FROM SCRATCH.

    As far as I know. I haven't pulled any out and used them but they look fine. I was planning on using them as flavor in chili and stuff. The fried pellets look better!
  4. mvincent42

    My first shot at sausage.

    Any time man. Hope you enjoy!
  5. mvincent42

    My first shot at sausage.

    I can't get enough garlic so I think it is delicious. My advice would be to mix some in with some of yours when you pull it out of the freezer and try it out. Same with the syrup and brown sugar that way your whole batch isn't tainted if you don't like it. Enjoy!
  6. mvincent42

    First Chuck Roast

    I will try to help...remember this is all my opinion. I have frozen cooked meat for 6 months in a zipper bag with no problems. Seems like the freezing really brings out the smoky flavor over time. For rubs for roasts I like a simple SPOG (Salt, Pepper, granulated Onion or powder, granulated...
  7. mvincent42

    Meat cure and brine question

    If you have a probe thermometer to double check it wouldn't hurt. Something you can calibrate and test in boiling water. Can't wait to see pics my man!
  8. mvincent42

    I'm new to SMF and want to buy my first smoker...please help.

    Also you need to think about what you want to smoke. If you want to cold smoke fish, bacon, or cheese you will need to get a cold smoking attachment or be prepared to do some extra work. I have a MES 30 and it is a no brainer. I specifically wanted to be able to smoke cheese so I got the MES so...
  9. mvincent42

    cheese time again

    Dude I can't believe I missed this thread I could have saved you some headache. I don't have a cold smoker setup so I set my MES for 100* but I put ice in it to keep it cold. Frozen 2 liter and 1 liter bottles and ice in the pan. Here's a link to my last cheese smoke...
  10. mvincent42

    Meat cure and brine question

    Jimmy speaks the truth. If you are doubtful on the finishing sauce make a little bit and as you are pulling it hit a little bit with the sauce. Really brings the flavor out!
  11. 2013-01-27_09-27-25_771.jpg

    2013-01-27_09-27-25_771.jpg

    • mvincent42
    • Media item
    • Comments: 0
    • Album: turkey time...only 2 months late!
  12. mvincent42

    turkey time...only 2 months late!

    :droolAbout an hour and a half in. IT at 112* so should be good to get over 140* before 4 hours. Added chicken stock to my veggies. Looking and smelling good!
  13. mvincent42

    My first shot at sausage.

    I put a little (fake) maple syrup and brown sugar in mine along with the salt pepper and sage. I also get those little packets of red pepper flakes when we order pizza and add one of those per pound for some kick. And of course garlic because I am an addict. Yours is nice and simple which is...
  14. mvincent42

    turkey time...only 2 months late!

    Sorry what I meant by ice block was a tupperware container filled with ice. That way even when the ice melts it is still a tupperware filled with water. I had the same thought as your bag idea the tupperware was just the right size to sit between the bird and the lid. Thanks man! Just read your...
  15. mvincent42

    PORK RIND PELLETS FROM SCRATCH.

    Wow. I have some skin pieces in the freezer from some bacon I made. Now I know why I have been saving them. I will try soon and post pics! Awesome stuff! Big thumbs up to you!
  16. mvincent42

    Pre-Super Bowl Pork Butt

    Hey bill great stuff, I too went through the anguish about 2 weeks ago of "its not even 20* outside. Why would my pork be taking an extra 3 hours...duh?" Well worth the wait but man its not fun. I have only done the 1 butt for pulled pork but i did not foil and it was perfect. I have come to a...
  17. mvincent42

    Briskett

    I have done 2 briskets. I was expecting to be able to pull the first one I did and was shocked when it wouldn't pull. However I sliced it super thin after it cooled (think generic store brand bacon thickness) and wow! It just melts in your mouth when it is that thin. Amazing! I made 20lb for my...
  18. mvincent42

    This cheese post deserves it's own thread!

    I have to agree with dave. 2 weeks is too long for me!
  19. mvincent42

    How Many Mes Owners Here?

    Definitely straight on the rack.
  20. turkey time...only 2 months late!

    turkey time...only 2 months late!

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