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  1. pantherfan83

    Buckboard Bacon questions

    I think (as regular bacon) he wants to use a lower temp and long smoke time stopping at 140 internal. It's cured, so it can take the low temps. It will be fried to finish up the cooking later.
  2. pantherfan83

    MES Baffle Experiment.

    Yes, I was able to fit it in there. I also put aluminum foil around the water pan and the drip tray. It really made clean-up a lot easier.
  3. pantherfan83

    MES Baffle Experiment.

    I put a 12x12 unglazed tile in my 40" SS model and was very happy with the results. The sausages on the bottom-right showed no signs of excessive heat.
  4. pantherfan83

    Sweet Garlic & Pepper Chicken Sausage: 3 ways w/q-view

    That's some NASTY stuff you got there. Good Job!
  5. pantherfan83

    The first sausage I have made

    I agree that the dedicated stuffer is the way to go, but there's no need to spend $150-$200 for a 5lb stuffer. You can get one from Grizley off eBay for like $70. If I was going to spend $150-$200, I'd get a 15lb. I think you can still get one on-sale from Gander Mountain online for $179 and...
  6. pantherfan83

    The first sausage I have made

    Gefore putting the casings on the tube, run the meat into the tube so just a little turtle-head of it is sticking out past the end of the tube (maybe 1/4 to 1/2 inch. This will greatly help slide the casing on. Without anything in the tube, the casing wants to hang up on the side of it.
  7. pantherfan83

    Cold smoking sausage to cook, crumble and add to a soup-Question

    Mexican Chorizo, or Spanish (i.e. is it fresh/raw or dry cured & ready to eat)? If it's fresh, look at the ingredients and see if it contains nitrite. If so, it would be OK to cold or warm smoke. If not, it should be hot smoked (e.g. 250F).
  8. pantherfan83

    Admins: Request for Pinned Topic

    Thanks Brian. You-da man!!
  9. pantherfan83

    Venison sausage converted

    It's been discussed in the Electric Smoker forum. A few people have been putting ceramic tiles above the element/smoke tray assembly (I assume 12"x12") to block the heat that goes straight up the right side. They claim to have had good results. I'm going to try it next time I fire up my MES too.
  10. pantherfan83

    Take your Engineer to school day - Help with Sausage Casings

    Thanks for the points everyone. Hey BBQEngineer, do you have a smoker to cook these sausages in? Just joking, I followed your build in the Wood Smokers section. It was awesome!! Really nice design, workmanship, and documentation. Wish I had your skills.
  11. pantherfan83

    Admins: Request for Pinned Topic

    Thanks. PM'ed richoso1. The topic I'm talking about is http://www.smokingmeatforums.com/for...ghlight=Repair.. There are step-by-step instructions with great pics in post #12. Another person posted about this problem today.
  12. pantherfan83

    my MES broke

    http://www.smokingmeatforums.com/for...ghlight=Repair Great pictures and step-by-step instructions in post # 12
  13. pantherfan83

    Admins: Request for Pinned Topic

    Touche. But you know what they say. If something's not done right the 1st time, do it yourself.
  14. pantherfan83

    Elk Kielbasa and Italian sausage w/qview

    Good question. Especially since Italian is not generally smoked, recipes wouldn't include cure.
  15. pantherfan83

    Take your Engineer to school day - Help with Sausage Casings

    I recommend natural hog casings 32-35mm for brat or keilbasa sized sausages. Natural casings are cheaper and hold their twist better.For breakfast sausage links use sheep casings 22-24mm.You can use the same sheep casings for snack sticks or use 21mm collagen. I think collagen are the way to go...
  16. pantherfan83

    Admins: Request for Pinned Topic

    Can we get the topic with the detailed description of how to fix the MES wiring issued pinned? Every time someone has the problem, someone has to dig to find that old topic. Thanks in advance.
  17. pantherfan83

    first smoke on the converted fridge

    omahasmoker, I'm really impressed with your fridge conversion. I was wondering, how's the heat distribution? With the placement of the strip heater in the back and the fact that heat rises, is it hotter in the back of the racks than the front, especially the bottom/front? Do you have a fan to...
  18. pantherfan83

    What types of smokers do you guys use for sausage?

    I use an MES. I don't have any problems with getting smoke at low temps. I have had problems with un-even heating on the right side, so I've been rotating the racks. Next time, I'm going to put in a tile over the heating element covering the back and right sides to even out the temps as...
  19. pantherfan83

    Getting ready for my first smoke in plywood smoker

    The higher you go, the faster it will reach the desired temp, but with higher temps come more rendering of fat. It's a trade-off you'll have to experiment with. For me, I never go over 170. Fat is your friend. Use too little or render out too much, your sausage will be dry and have an...
  20. pantherfan83

    Getting ready for my first smoke in plywood smoker

    Your time ranges were a little vague (1-2, 3-4). If your total smoke time was 10 hours, that means they were at 165 for 4-6 hours. That seems high to me for the size of casing that you were using. Are you sure that the smoker temp was only 165? Could it be as you closed your damper that heat...
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