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  1. mikedaub

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Great.. I will shoot him a PM to pick his brain a bit..
  2. mikedaub

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Thanks.. In that tread me mentions spraying things with Potassium Sorbate.  I think I need to do a little more research on that, as it might be the ticket to keeping things longer when a fridge isn't a possibility..
  3. mikedaub

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    Thanks. I appreciate the info. \
  4. mikedaub

    Beef Sticks, jerky, pepperoni, salami or something similar that doesn't need refrigeration

    I wasn't sure if the Jerky forum was the best place for this, but I figured its a good place to start.. I have been reading a lot on here for snack sticks and beef jerky and it seems like the general consensus is that everything should be refrigerated once the smoking is done, even if using...
  5. mikedaub

    MES 30" Lost Power

    For what it's worth, I ran my MES 30 for 12+ hours last night with the temp set to 225 and the temps were below 25 the entire night. Looking at the pork butt, I'd say everything came out alright.
  6. MES 30" Lost Power

    MES 30" Lost Power

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  7. IMG_20170105_072120_457.jpg

    IMG_20170105_072120_457.jpg

    • mikedaub
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    • Album: MES 30" Lost Power
  8. mikedaub

    MES 30" Lost Power

    Thanks for that info.  That will help me out tonight..
  9. mikedaub

    MES 30" Lost Power

    Sorry to hijack, but what is "too cold" for it to shut off?    I plan on doing a butt tonight while I sleep, and the temps are expected to get down to about 21..
  10. mikedaub

    Giving this smoking cheese a shot..

    After a bunch of reading on here, it seems that the letting it sit for a couple weeks (I am shooting for roughly a month), is to help the smoke mellow out on the cheese.  After I did the cheese, and posted this, in another thread, someone pointed me toward this thread...
  11. mikedaub

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    So, essentially, the addition of the bag while letting it rest is just for sanitation purposes..  Great.. Thanks..
  12. mikedaub

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Ok.. I've got a question, which is more out of curiosity than anything else.. I just smoked my first batch of cheese, (http://www.smokingmeatforums.com/t/254896/giving-this-smoking-cheese-a-shot) and I am pretty happy so far (I haven't tasted it yet, but seems good ), and then this thread was...
  13. mikedaub

    Storage of the finished product?

    Thanks for this.. I will start digging through it.  I might have missed it when looking through things..
  14. mikedaub

    Storage of the finished product?

    Now that I have done a batch of cheese and I am waiting for it to age a bit, I am curious about storage of the finished product.  I have read a lot of posts on there, where some folks are doing upwards of 60 lbs of cheese at a time.  I feel like I would need a separate fridge just to keep all of...
  15. mikedaub

    Giving this smoking cheese a shot..

    Thanks all.. Now I am just playing the waiting game.. I am thinking for Christmas/New Years, it will have sat around long enough to really have a good flavor..
  16. Giving this smoking cheese a shot..

    Giving this smoking cheese a shot..

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  17. mikedaub

    Giving this smoking cheese a shot..

    I am generally not a "post pictures" of stuff, but I took the pictures for someone else, so figured why not?  I have read all the posts here about cheese, so I might as well just write something up..  As part of a way to say thanks for all the help I got lurking around here... Because the...
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    IMG_3501.JPG

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  19. IMG_3500.JPG

    IMG_3500.JPG

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  20. IMG_3499.JPG

    IMG_3499.JPG

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