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  1. doongie

    Having smoke issues with Dyna Glo LP dual burner

    I have an MES30 from probably 15 or more years ago and used to have that problem. I discovered during warmer weather, the element would not come on as often and the chips never really got going, and during cooler weather I would go through much more. Apparently the insulation is quite good...
  2. doongie

    Bangers and Mash style venison sausage...

    I’ve been adjusted BearCarvers dried beef recipe to use a seasoned dry rub and cure #1 on venison, and use that for the cream chipped venison breakfast. It’s excellent if I do say so myself.
  3. doongie

    Cherry smoked deer heart

    I did one last year, turned out excellent. Haven’t yet tried beef or pork like I wanted to. Looking forward to another one or two hearts this season. https://www.smokingmeatforums.com/threads/smoked-venison-heart.293814/
  4. doongie

    Cost Effectively Freezing Smoked Meat

    Look around for sales on last years models or overstocks. I found a Weston on sale at a nearby small town hardware store, it was $200. Must have sat awhile for them to mark it down that far. It was sitting next to several models between $70 and $100, so that was a factor too. Anyway, it cost...
  5. doongie

    Smoking a turkey breast today

    I have issues with connectivity through the smoker walls, but other than that I am very satisfied with the meater. I would prefer to not have to register to their cloud to read it over other wifi’s, but, I guess that’s not so bad.
  6. doongie

    Smoking a turkey breast today

    Looks good! I’ll try to remember to get pics of the slices.
  7. doongie

    Smoking a turkey breast today

    This is my third or fourth smoke using the mailbox mod on my MES30. So far it’s been an improvement. Today is a turkey breast with dry rub from Angelo’s BBQ in Ft Worth TX, good stuff. Set the Meater for 145, if the skin is crisping then I’ll finish it in the smoker, otherwise it’s going in...
  8. doongie

    Picanha???

    probably the best piece of meat I have ever eaten was Pocanha at a Brazilian steakhouse in Chihuahua Mexico.
  9. doongie

    Does the type of liquid used in a brine affect how much cure should be used?

    I guess the answer is to cure the meat first, then marinade and smoke. This way there won’t be any impact on the speed of the conversion or penetration of the cure, and the marinade will be a predominantly surface flavor just as it is normally.
  10. doongie

    Does the type of liquid used in a brine affect how much cure should be used?

    I have a real nice Teriyaki type marinade recipe that I like to use, and am thinking it would be a nice flavor in dried beef (or venison). I’m thinking of two ways to do it. I could marinade the meat for overnight, then wipe it off and dry cure as I normally do, or I could use the marinade as...
  11. doongie

    Help!!! New smoker needed

    I’ve had a MES30 for about 15 years, stored outside, no issues yet.
  12. doongie

    New guy from North Central WI - where is everyone from?

    Used to be Brokaw, now is Maine? My father was from Merrill, I’m familiar with the area.
  13. doongie

    High temp cheese

    Being from Wisconsin, and having a wide variety available to me, I agree I don’t care for most of the hi temp cheese I’ve had in sausages. I have had a few that I felt the cheese was quite good, maybe it wasn’t high temp. Cabot, Cracker Barrel, and Tillamook are all pretty much nationally known...
  14. doongie

    First time picanha roast

    I’ve had that cut a few times at Brazilian Churrascarias. It’s always had the fat cap on but only maybe 1/4” Of it. I also think the only seasoning they used was coarse salt, almost like rock salt. The one I had in Chihuahua Mexico was one of the best pieces of meat I’ve ever eaten.
  15. doongie

    Meater for Christmas

    Actually, my smoker is on the outside of my sliding glass door, and I had my ipad laying on a table inside, about 4 ft from the smoker, trying to use it as a wifi repeater, but it regularly lost contact. I’m thinking maybe the exact angle between them had a lot of structure or something, I...
  16. doongie

    Meater for Christmas

    Well, so far so good, with the exception that it keeps disconnecting. This is a known issue, generally attributed to the density of the oven door or the structure of the smoker. I am using an older (10 years?) MES30, this should not be the issue. I am trying to connect through a sliding glass...
  17. doongie

    Smoked Venison Heart

    I didn’t take any photos of when we sliced it for eating, but the larger piece was about 3/8” thick, dark from smoke on the outside, deep red color on the inside.
  18. doongie

    Smoked Venison Heart

    A friend of mine likes the heart, so whenever I get a deer I save it for him. This year he picked up the first one within hours, it was still warm. He cuts them in to small chunks and pan fries them in butter. He’s always said they are tough, but that’s why they cut them small. We got a...
  19. doongie

    I think I'm in love!!!

    The Swedes usually serve Gravad Lax (cured salmon) with a dill mustard sauce. I’ve not tried this specific recipe but it appears to have all the right ingredients. as with any recipe it is adjustable to taste. 2T Dijon mustard 2T soft light brown sugar 2T cider or white wine vinegar 2T...
  20. doongie

    Venison Appetizer/Side

    A friend of mine makes an excellent side/snack with venison roast. People that claim to not like venison like this stuff. Cut it into 1-1/2 to 2” chunks, marinate 12-24 hrs, grill to medium. Serve in crockpot on low-med with some of the marinade To keep it moist. I can’t give the exact...
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