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  1. Mofatguy

    Newbie MES 40 owner ?

    OK, just got a black friday special MES 40" from Sam's Club. Never used a real electric smoker, just own a Big Chief smoker which is only good for cold smoking, sausages, fish, etc. With the MES, do you leave the top vent open all the time you are smoking and cooking? Or are there times when...
  2. Mofatguy

    MES 40" on wooden deck

    Thanks for all the replies. It's supposed to be here on Wed. and I would like to set it up on the back deck. But, I will be using the amps tray and also have used multiple gas and charcoal grills on the back porch. Just wasn't sure on the electric smoker.
  3. Mofatguy

    MES 40" on wooden deck

    Ok, getting a MES 40" shipped from Sam's Club on a special on Black Friday. Question is, how many guys have these on a wooden deck? What have you done to make it safe to use? Just un-nerves me a little to think about going to sleep with it running on my back wooden deck on an overnight smoke...
  4. Mofatguy

    Question on Venison cure....

    70/30 deer and beef fat trimmings A.C. Leggs brat seasoning Pepper Jack hi temp cheese 32mm hog casings We've tried grilling but honestly it dries them out quite a bit. Lately we started pan frying with a little oil to brown, then simmer in a cup of water or apple juice for 12 minutes. IT...
  5. Mofatguy

    How to figure total sodium content in cure

    I'm talking like what you read on food label on store bought stuff. I know what amounts to put in by using diggin dogs calculator. Just cornfused on how to make it per serving not per lb or kilograms. I'm not the smartest redneck out there when it comes to figuring this kind of stuff. Thanks
  6. Mofatguy

    How to figure total sodium content in cure

    Can someone tell me how to figure total sodium content in the different curing methods i.e. morton tq andcure #1 recipes? I'm supposed to be on low sodium for diastolic hf and my daughter in law is for diabetes. I know I swell less on my home cured meats. Just would like to know so I can...
  7. Mofatguy

    Question on Venison cure....

    Yes we made the brats out of my son's deer.
  8. Mofatguy

    Question on Venison cure....

    Your welcome Bear. Next time I will slice thin for sandwich meat. The other half of this is going in freezer for another supper. Hopefully I will kill a couple does in either Missouri doe season or muzzleloader season so I can try this again!
  9. Mofatguy

    Question on Venison cure....

    Dinner. Deer brats are made with a.c. leggs brat seasoning with pepper jack hi temp cheese pan fried until brown and simmered in a cup of apple juice for 12 minutes to IT 170.
  10. Mofatguy

    Question on Venison cure....

    Well it's cooked to IT 167 as you can see from the picture it was fully cured on the ends but not in the thickest middle part. A little to much pepper rub but all in all very tasty. Will definitely try again.
  11. Mofatguy

    Question on Venison cure....

    Thanks! This was the first time curing deer. Didn't think it looked right. I'll try to remember to show a finished shot later tonight after its done cooking. Just put in oven to finish.
  12. Mofatguy

    Question on Venison cure....

    Thanks for the reply Bear! I am smoking it for @ 1-2 hrs then into a roasting pan in 250 degrre oven to IT 165. Eating venison brats tonight for supper and I'm sure some of this roast. Will freeze the leftover for supper another night.
  13. Mofatguy

    Question on Venison cure....

    Ok. Thanks
  14. Mofatguy

    Question on Venison cure....

    Should I just throw it out? As long as I cook it it will be ok right? Just not fully cured but safe to eat?
  15. Mofatguy

    Question on Venison cure....

    Well, I let it sit in fridge for a couple hours to dry and the dark spot all but turned pink after the air got to it? Just a little ring. Going to smoke for and hour and then finish in 300 degrees oven to 165.
  16. Mofatguy

    Question on Venison cure....

    Took a chance since it should have had enough time in cure. This is what it looks like. Is it cured to the center or is the dark spot not cured? First time with this and want to make sure b4 smoking.
  17. Mofatguy

    Question on Venison cure....

    Ok, I have a small piece of vension rear leg meat that was 1 3/4" thick at it's thickest point.] I put in cure with 1 tbs tq and 2 tbs brown sugar per 1lb of meat measured out on scale. (Thanks Bear for the recipe.!) Been in cure since 11/19 flipping daily. Was planning on smoking on 11/29...
  18. Mofatguy

    Thankgiving hams

    Looking good!
  19. Mofatguy

    Hung up on electric smoker for sausage

    I have a big chief smoker. I usually just smoke it and finish in the oven. Works great for most sausage, snack sticks, and really everything else....... I've warm smoked bacon, roast, etc as well. Just needs cooking by other method to finish cook. The instructions that comes with the chief...
  20. Mofatguy

    Big Bite and sausage making #8 or #12?

    I have an 8 and like it. but you know what they say....bigger is better! :emoji_laughing:
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