Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. novasbc

    Setting up for first smoked bacon in MES

    I have previously done the buckboard bacon cure on my big smoker.  I had a difficult time maintaining the right temperature (low). Now that I have a digital smoker, I'm going to throw two bellies on.  I searched around, and decided to try this bacon cure recipe, and used the cure calculator...
  2. novasbc

    Ready to make deer jerky tomorrow night in the MES

    I thawed 6 pounds of deer meet I had cut up for jerky and vacuum packed from previous year's hunts.  Now that I have an MES + Mailbox Mod, it's time!  First recipe I modified from another post here that seemed very interesting.  The only things I did differently than his was: Added some ice...
  3. novasbc

    Hopefully last newbie curing questions

    I have probably been driving myself crazy.  I do know the reasoning behind using the different cures during cooking & drying processes. Question #1: I have read several posts warning against freezing the meats, as the cures cause it to go rancid earlier.  I also read this post which is very...
  4. novasbc

    Extended time in smoker with cure #1

    I can't decide which forum is more appropriate, here, or the food safety forum, so here goes... I was talking to my brother in law about the sausage I made last night.  In general I've really liked the consistency of his sausage. He says he does the mix with cure #1, does the heating like I...
  5. novasbc

    First go at sausage smoked with cure (salami, jalapeño cheese

    With sausage the wife and I made Sunday, I finally finished smoking the cured part (made 25 pounds fresh spicy bratwurst, 25 pounds breakfast sausage, 25 pounds cured salami, and 25 pounds cured jalapeño cheddar). I've made plenty of fresh sausage before, they turned out great, are vacuum...
  6. novasbc

    Checking the internal temperature of hanging sausage

    How do people generally check the internal temperature of hanging sausage? Do you pierce the fibrous casing?
  7. novasbc

    Watch out for the app on the MES 40 bluetooth.

    Watch out for the app. Thought it was great, just set it up to season my early Christmas gift at 275 degrees per the instructions. Noticed the app was showing the temperature in the smoker as 310 degrees.... Walked outside, noticed the glass had gone yellow and it was smoking pretty good...
  8. novasbc

    One teaspoon short of cure #1

    So, I did 100 lbs of venison/pork sausage. Fifty pounds of fresh sausage of various sorts, and fifty of sausage with cure (from recipes in the Rytek book). After I get to the end, packaging my salami, I realize I miscounted the number of five pound increments I use when I add the meat to my...
  9. novasbc

    Exhaust Stack Heights

    I am looking to install the exhaust stacks today. Based on the calculator from DaveOmak, I have the heights of the stack required for various inner diameters.  It seems you want to have this as close to 36" as possible?  I infer this from his comment: If that is the case, and I don't have the...
  10. novasbc

    Door sealant

    I guess I never subscribed to the thread, but I recall a couple of threads where folks used a particular sort of oven rope seal under the flange. Since I can't find the thread, anyone have suggestions for the material to seal the doors under the flanges?  I know I can use RTV and plastic wrap...
  11. novasbc

    Ground up a batch of deer meat for burgers, fell apart

    This isn't precisely smoked (although I have smoked some hamburgers that tasted quite fine), but I'd like to be able to successfully grind my own hamburger meat, venison, or otherwise. I've had other meats do this to me (when I ground up some other beef for hamburgers), so I'm guessing it has...
  12. novasbc

    Find parts for Hibbard Spencer Bartlett or just get a new stuffer

    I have been using stuffing tubes on the end of my grinder, but I have discovered I really hate it. My father in law has an old Hibbard Spencer Bartlett cast iron stuffer, but it appears many years ago the sausage stuffing plate (larger) went missing, and all that is left is the smaller plate...
  13. novasbc

    novasbc's 250 gallon propane tank build

    So, I have my 250 gallon propane tank, it's had it's valves removed for 2-3 years.  I haven't calculated the firebox size yet, but am working on it. I'm just looking to have a very consistent smoker, that I can put things in, and know that hotspots are reduced.  Based on my research here, it...
  14. novasbc

    Finally created an account

    I've been reading this forum for 6+ months, debating what I want to do.  I have a vertical water smoker, and a regular barbecue pit.  The VWS works OK, but doesn't have much space. I have a 250 gallon propane tank, that I am planning on cutting in half, and using half of it for a reverse flow...
Top Bottom
Back
Clicky