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Butt in an Electric
Here's one I posted in the "BEEF" section on Slim Jims... Here's how I do it....I use either 100% beef, or a 50/50 pork/beef. I think I prefer the 50/50 myself. If I use all beef, I use the 80/20 I get from Sams Club, if using 50/50, I will use the 90/10 beef, and ground pork butt will give... -
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Butt in an Electric
I did 2 8 pounders last Saturday on my MES, put them on at 4:00 am at 225 F, and they were done at 4:30 pm. -
Maverick Customer Service - Great Job
I was wondering about that too, then I realized that the transmitter is water resistant, so by having the switch on the inside keeps the water out of the switch. Makes sense when you think about it in those terms. Dave Guess I should have read the third page before answering...oh well- txbigred
- Post #24
- Forum: Meat Thermometers
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Galvanized steel wood chip pan??
I know that the sawdust pan from the "Sausage Makers" smoke generator is made of galvanized steel. It doesn't sit on a hot plate though, you start the sawdust with a 1500 watt charcoal starter and the air blowing on it keeps the embers going. Dave- txbigred
- Post #25
- Forum: Electric Smokers
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Time for some casing questions.
Those "Home packs" are usually small pieces. A hank will run about $40, but will last in the fridge for several years if you keep in salted. ( non iodized salt ) Dave -
Pork center cut loin fillet
I'd stuff it with sausage and grill it Mmmmmmm..... -
Dog Story - Warning: May bring a tear to your eye
Thanks for sharing,...I just soaked a whole paper towel. Dave- txbigred
- Post #3
- Forum: For New Members
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Snack Stick Help
I started out with that same smoker and use to put the pan of water in it also. I seem to remember stuffing a rag up in the vent to keep the steam in. On my present smoker, I have to leave the vent open with the exhaust fan on low to keep the temps from getting too high. The only problem I ever... -
Snack Stick Help
No it does not. Just use the Prague or instacure #1, 1 teaspoon/5 lbs.of meat. It does contain sodium erythorbate, which is a cure accelerator. Dave -
Snack Stick Help
Here's how I do it....I use either 100% beef, or a 50/50 pork/beef. I think I prefer the 50/50 myself. If I use all beef, I use the 80/20 I get from Sams Club, if using 50/50, I will use the 90/10 beef, and ground pork butt will give about the right fat content. I have always used the Leggs... -
How to generate smoke at low temps
I use Hickory sawdust in my MES and don't have any trouble with it smoking at low temps. This is the 40" if it matters. Dave- txbigred
- Post #13
- Forum: Electric Smokers
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Anyone ever used one of these for a temp control unit?
X2, I use one that looks similar, but it is made (or marketed) by Johnson controls. You will need a relay or ssr rated for what ever current your heater uses. Dave- txbigred
- Post #3
- Forum: Electric Smokers
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Leftover Pulled Pork - quick ideas, please?
Ding Ding ding...we have a winner!! Only thing to add is some chopped up jalapenos. Dave -
Sausage Stuffer & Meat Grinder ?
Definitely get the separate stuffer, and the biggest one you can afford. I started with a 5 pounder, now have a F. Di(k 12 pounder...wish I had a 30 lbs one. Dave -
Hungry Ron? This is for you..... Pulled Pastrami Sammie!
You guy's are killin me on my slim-slow diet... Dave -
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Allied Kenco Catalog
Guess I'm lucky, I live about 30 minutes from Allied Kenco. Dave -
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Mes
Hmmm, I always use the water pan with mine, and fill it with HOT water and bring to temp before adding the meat. As for the drip pan, mine came with one that has a drain hole in it that goes to a catch pan on the outside. do they not all have this? Dave- txbigred
- Post #3
- Forum: Electric Smokers
