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  1. exromenyer

    Berkel slicers

    20171215_163538 by exromenyer posted Dec 21, 2017 at 2:29 PM Thankfully the one I just bought had the guard with both stones attached and the front knob.
  2. 20171215_163538

    20171215_163538

    • exromenyer
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    • Category: Miscellaneous
  3. exromenyer

    Berkel slicers

    I can't help you with any wiring issues, not my strong area. I do know that Berkel has a website and a phone number to call. I honestly would just call them. I can't imagine they don't have some information or the ability to email you a pdf document of the 827 model. I did some google...
  4. exromenyer

    Bottom Round for Roast Beef Sandwiches

    I've inspired someone! That is good..... I'm doing ham over Christmas week which is MUCH easier and more forgiving then beef in my opinion. Good luck and happy smoking... exromenyer
  5. exromenyer

    Bottom Round for Roast Beef Sandwiches

    I wanted to go with a cut that wasn't going to break the bank and try some of the suggested seasonings to see if I liked it. Picked up a 1.94 lb roast. Day 1 - I rubbed Worchester sauce over the bottom round. Couldn't find the THICK type around here, I wonder if it is a Demographics thing or...
  6. exromenyer

    Berkel slicers

    I sliced roast beef today and with your hands on the meat holder and the L-shaped slide you should never come in contact up there. I would NEVER have anyone else to your right or behind that machine either, but you know that...... I think once you put an edge on that blade you will be OK for a...
  7. exromenyer

    Berkel slicers

    Ironically, I just bought one Friday from a guy that got it from a church that rarely ever used it. You about need to people to move it. The parts are expensive no matter where you look but they are like a hobart. I am not convinced you need the sharpener piece to successfully slice stuff...
  8. exromenyer

    I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit...

    I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit for 4 days rinse and then smoke. What I am having a hard time figuring out is the amount of cure PER POUND. The cure contains: Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%) Sodium Bicarbonate...
  9. exromenyer

    Jalapeno & Cheddar Summer Sausage

    I use the non fat dry milk as a binding agent and I also tried some ECA in mine. I LOVE the taste of them both. Your thoughts of trying without and then with are very reasonable, I did the same. That ECA adds a nice tangy flavor to the snack sticks that I made. The biggest PITA is the MES 40...
  10. exromenyer

    Does anyone use a WSM 18.5 to smoke their Bacon?

    Firering by exromenyer posted Dec 8, 2017 at 10:22 AM I did another test run last night, made the ring more like a domino's affect, put a small amount of pellets in the AMNPS after I microwaved them for 3 minutes to dry them out. I then took the propane torch to the pellets, got them burning...
  11. Firering

    Firering

    • exromenyer
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  12. exromenyer

    Does anyone use a WSM 18.5 to smoke their Bacon?

    I gave this a test run last night and I'm convinced I needed to dry my pellets more. They seemed to go out after about an hour even with charcoal on the ends. As for the snake method it worked pretty well. When the AMNPS was working and smoking, I was able to get my temps around 140's which...
  13. exromenyer

    Testing copy/paste from GMF

    Bear, I am taking my first shot at doing your recipe for Bacon extra smokey. I like that way so NP there. I am waiting for my Maple Bacon Cure from waltons which seemed like a decent deal, $15 for 5lbs....if you know a better place let me know...my question is reading your mes 40 temp you kept...
  14. exromenyer

    Does anyone use a WSM 18.5 to smoke their Bacon?

    Phatbac, I've never tried that method but I think I just might. I have the same AMNPS with the Pit Master Blend (my personal favorite) so I think that is a great idea. So you just like a piece of charcoal as stated to get the AMNPS going on each end then you put a few on one end of the snake...
  15. exromenyer

    Does anyone use a WSM 18.5 to smoke their Bacon?

    I have an MES 40 that I haven't really enjoyed because the temps seem impossible to stabilize. That being said about 4 yrs ago I purchased a WSM 18.5 and I feel like I could smoke anything. I use the "minion" method with a can in the middle, heat the coals, dump them in the center and pull the...
  16. exromenyer

    heating element advice

    My MES 40 did the same thing and it was the element piece in the back, it fried and I needed to get a new element. Someone on this site helped me with it YEARS ago but since then I have moved to a Weber Smokey Mountain 18.5 inch smoker and almost never use the MES. There is nothing about it I...
  17. exromenyer

    WSM minion method - lowering the temperature

    You need to try the Minion Method. I've been using it for years. There are different ways of doing it. I do it the way here - http://virtualweberbullet.com/fireup2.html ....... I take and old can (20 oz can) cut both ends out and remove label. Place in the middle of the charcoal grate...
  18. exromenyer

    Wood inside WSM

    Quick Question - I have the identical setup as you however, I put my coffee can in the middle and then fill it with hot burning charcoal from my chimney then pull the can and it burns from the inside of the ring to the outside of the ring. I cannot remember what "method" that is.... Do you find...
  19. exromenyer

    WSM DISASTER

    I know this is VERY late but I was looking for a specific post on WSM's and have a suggestion that someone gave me a long time. Now I don't know how long you have been using your WSM so this might not work but I'll give it to you anyways..... I had the similar problem with the top rack wanting...
  20. exromenyer

    my best buck so far

    Great Buck! I'd like to see the thread on the backyard smokehouse you built. I'm quite interested in that. Thank you in advance, Tony
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