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MES 40 - Troubleshoot cause of temp reading on display higher than actual temps
Well, I'm glad y'all had better luck with their SUPPOSED Customer Service than I have. Mine is 3 weeks new and it was the last one that Sam's had. Brought it home, seasoned it per directions, smoke coming out of the top of the glass. WTF? Next day, I went to smoke a couple pork butts. Set the...- jarhead
- Post #68
- Forum: Electric Smokers
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First Attempt
It all depends on how much moisture was in the meat to start with. I've done BBB before with enhanced meat and had a bunch of liquid. I've done bellies and had hardly any liquid. Most will not give you very much. You should be just fine. -
Sausage noob - how to get into it??
TeeBob, this is the best book that I have found. Charcuterie: The Craft of Salting, Smoking, and Curing And of course, right here. -
snack stix temp?
Using a high temp, the outside will get done before the inside. By bringing it up slowly, the stick will equalize and the temps will be even. -
Kiełbasa Krakowska Wędzona (Smoked Krakow Sausage) & Good ol' Basic Kielbasa (with pics)
Kevin, you da man. That looks fantastic. I too am curious about the Krakowska. Can't wait for the money shot and the recipe. Thanks for a great step by step pictorial. -
This cheese post deserves it's own thread!
Make that times 2. That cheese would be lucky to make it to 25 days. That is for the whole batch. Cheese, crackers, braunsweiger and . They are all in my food groups.- jarhead
- Post #4
- Forum: Smoked Cheese
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How Many Mes Owners Here?
Maybe I was expecting too much out of a $300 smoker made in China. I bought it last Thursday, brought it home, pluged it in and snap went the GFI. Went to a non GFI plug, worked til I got it seasoned. Went to load some meat and it knocked the chit out of me. I ain't used it since. Had oven...- jarhead
- Post #488
- Forum: Electric Smokers
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How Many Mes Owners Here?
Smokin POPS, that is sweet. Do you have pics of the build and care to share? Probably, best to start a new thread. "POPS Frigidaire Smoker"- jarhead
- Post #487
- Forum: Electric Smokers
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Pops breakfast sausage with venison?
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Casing quality: Sausage Maker or Syracuse Casings
No experience with Syracuse Casings. But I bought a couple of home packs from Sausage Maker. I hate 1 foot lengths, so about half of each bag went in the trash. I buy from Butcher and Packer or Southern Indiana Butcher Supply. I end up with 2 to 3 lengths in each bag from either one. -
When you wanna smoke, you just gotta smoke!
Y'all want Redneck? Grab a shopping cart and remove your fire basket from the UDS. Ribeye tonight!!! Built in bar, too. ABTs too- jarhead
- Post #4
- Forum: General Discussion
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When you wanna smoke, you just gotta smoke!
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- Album: When you wanna smoke, you just gotta smoke!
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- Album: When you wanna smoke, you just gotta smoke!
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Pre smoke boil for summer sausage
You want your casings dry when you smoke em. Even after stuffing, I hang til dry. Sometimes overnight. A wet casing won't accept the smoke like a dry one. A wet casing will come out strange looking. IMHO, smoke first then poach. -
B&B (bacon & bourbon)
How about applying a glaze just before smoking? I do a bourbon glaze on ham and chops. Never thought about bacon. Thanks for the idea. I use a bourbon extract for a more concentrated flavor. HTH. -
First summer sausage and I've already screwed up
Yep, x2 on that one.
