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MES in the cold
Ice isn't safe yet that I have heard , it was open water last weekend. -
MES in the cold
Yah after listening to the family tell how crazy I was for wanting to do it, I have put it off till it warms up, Thanks for the good advice... -
MES in the cold
I have a Masterbuilt 30 that's around 4-5 years old, planning on smoking some duck snack sticks this weekend. Temperature is gonna be between -5 and 5 Fahrenheit for the day, Was wondering how my smoker will do in this chilly weather? anybody had any luck running there's all day long at these... -
Food Proofer Conversion is happeneing
Nice looking project , I hope it works great for you...- wazzuqer
- Post #52
- Forum: Fridge/Freezer Builds
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POP'S BREAKFAST SAUSAGE
Troy, I use water with mine as well , to me it seems to mix better, I use a 50 50 mix as well, just had some for breakfast that we made in January , boy was it good... -
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Seven Pepper Snack Sticks
Nice looking sticks, is the Seven pepper flavor a kit or is it a recipe you would like to share, it sounds really good... thanks -
It's bacon!!
Great looking Bacon, after you took if off smoker and put in fridge for a couple days, did you wrap it or cover it for those .couple days prior to slicing?- wazzuqer
- Post #12
- Forum: Hot Smoked Bacon
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Syran wrap or Press n seal ?
It's bulk sausage , wrapping it in cling wrap then into zip locks , I ended up using Syran wrap instead of cling wrap , worked better seemed a little thicker and cut off the roll better, press n seal would be the best but wife didn't think it would work as good cuz of the tacky feel of it... -
Syran wrap or Press n seal ?
Gonna wrap up and freeze in zip locks some breakfast sausage, was wondering if anybody has used Press n Seal to wrap it in? I have used Syran wrap before works good but a pain to keep it flat it always seems to wrinkle and bunch together, was wondering about press n seal then freezer zip... -
My 2016 Sauces
Wow, very impressive, looks really good.- wazzuqer
- Post #16
- Forum: Sauces, Rubs & Marinades
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Bacon - Pepper Crusted Pork Belly
Looks good, I'm pulling mine out of frig today, I'm gonna make pepper bacon as well, looks like you put the pepper on in the morning right before you smoked it? I couldn't remember if it was the nite before while the pellicle was forming or right before going in smoker?- wazzuqer
- Post #6
- Forum: Hot Smoked Bacon
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LA Beef Jerky
How much meat are you using when you use the 2oz. Oz of liquid smoke for your marinade? I was thinking of adding some on my next 3 lb batch... -
16 lbs. of top round going in the pellet stove....
Lotsa jerky and I like the colors they turned out, I made some hi-mountain Spicy lime jerky last weekend, it was pretty good I wasn't sure what it would taste like, but 3 lbs was gone in a couple days so I guess the kids liked it. Hope yours comes out good...- wazzuqer
- Post #5
- Forum: Making Jerky
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Pulled Pork w/ Pineapple Whiskey Sauce
The pineapple BBQ sauce sounds good, I'm gonna have to give it a try, how much pineapple did yah use? -
What is this stuff
No I didn't See any thing in fire box,I think your right thou, they musta been stuck in the auger and come out once in a while? I did a spring cleaning and vacuumed out the fire box a couple weeks ago so I know they are fresh. I think I'll take the auger out tomarrow and see what's in there...- wazzuqer
- Post #3
- Forum: General Discussion
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What is this stuff
- wazzuqer
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What is this stuff
My Treager has flamed out twice in 2 days, both times when I clean out the unburned pellets I find these chunks in the hot pot. I'm running it at 225 so shouldn't go out. Could this gunk have accumulated in the auger? Thanks for the help...- wazzuqer
- Thread
- Replies: 5
- Forum: General Discussion
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image.jpeg
- wazzuqer
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- Album: What is this stuff
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Smoked porkchops question
Haven't tried the brine, I just smoke till they hit around 150, don't overlook , they dry out fairly quick ..
