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Hawaiian ham sticks
Made some of the Hawaiian ham sticks .. I ground thpork butts, mixed the spices then I let it set in the refrigerator overnight. The next day stuffed with the lem jerky cannon, let dry in the refrigerator over night.. started the smoker at 130°, 1hour no smoke then I bump up to 140 started the... -
SV Apple Sausage with Kraut and Potatoes.
Mmm that looks yummy- pa42phigh
- Post #5
- Forum: Sous Vide Cooking
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Bottom round
This smoke is in a mes 40.. rub the rounds around 3lbs each with olive oil and the homemade rub...50/50 Kosher Salt Pepper ( 4 TBS each Salt & Pepper) 1/4 TSP Garlic Powder 1/4 TSP Onion Powder 1 TSP Paprika 1/2 TSP Cayenne Pepper 225 started at 3:00pm apple chips 80°@ 400pm added More chips... -
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Smoked Eye Round Deli Style (A Rare Bear Smoke)
Yep no problem.. I have 2 3pounders for today I was just looking at some post to figure out my timing, looks Like it under a hour a pound at 225.. yes I will still use a thermometer -
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Ribs in the mes
Smoked thes ribs in my masterbuilt 40. Used mustard as glue and a basic rub. Cooked at 275° for 4 hours 10 min. No wrap..brushed once with sauce the last 20 minutes -
My First Attempt to make Bacon
How much pepper and rosemary do you add? -
Jerky temp and time for smoker
Is there a similar paper on summer sausage preparation I’d like to read it if there is thx- pa42phigh
- Post #80
- Forum: Making Jerky
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Let’s make jerky
Let’s make jerky bought a pork loin I’m going to use masterbuilt 40 Trimming it up I froze it approximately 3 hours for slicing I ended up with 3 batches 2lb 2lb 3lb I am make the following recipes First will be Walt’s sweet teriyaki thx Walt I would tag ya but I don’t have it figured out...- pa42phigh
- Thread
- Replies: 2
- Forum: Making Jerky
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Tin Foil in MES 40
You don’t want anything bigger than a half steam pan, 9x12 and keep it towards the front of the smoker so the heat can get to the sensors- pa42phigh
- Post #2
- Forum: Electric Smokers
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Bacon cure question for less salty taste
This may help you out http://www.diggingdogfarm.com/page2.html -
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Bacon cure question for less salty taste
I think you’re using to much cure and salt for a dry brine -
Apple stuffed pork loin
Yesterday's apple stuffed pork loin made in my smoker . I used apple pie filling took a little over 3 hrs at 250 .. I added 2 hours of smoke .. I need to get butcher twine to tie it up but didn't have it so I pinned it with some Skewers wasn't the prettiest but it tasted damn good.. -
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I had a stroke
Sorry for your situation you’re very lucky to not suffer permanent damage. I had a series of mini strokes and at the time i didn’t realize what was happening it was just some bad dizziness but I ended up losing partial feeling in my left hand an arm feels like it fell asleep and never woke up.- pa42phigh
- Post #21
- Forum: General Discussion
