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Is this the good model or the lemon?
Good with what I have. I posted this for the guys shopping around. Figured it's a decent price with free shipping if it was the good model.- sb59
- Post #5
- Forum: Electric Smokers
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Quick Smokes and Bacon?
With any raw or uncured meat after you finish adding smoke flavor you must finish cooking immediately. You can't refrigerate until later! Remember, 40 to 140 in 4! -
Is this the good model or the lemon?
- sb59
- Thread
- Replies: 8
- Forum: Electric Smokers
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water tray question
I try, but I keep opening the bottle inside & by the time I get to the smoker it's empty!- sb59
- Post #3
- Forum: General Discussion
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Smoked Northern Pike???
This is an old thread, you might try to p m him for the recipe. -
venison question..,
I have only cured & smoked venison aka pastrami or similar to Canadian bacon. Without a cure my guess would be you should lard or marinate, smoke at higher temps. and pull at about 130 degrees and let rest like a roast in the home oven. Also you may get more replies if you post this in the... -
Tender Quik Brine or not?
Remember! Those are level tbs., not round or heaping! Sorry! note book stutter!- sb59
- Post #8
- Forum: Making Jerky
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Tender Quik Brine or not?
Remember! Those are level tbs., not round or heaping!- sb59
- Post #7
- Forum: Making Jerky
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True Peameal Bacon?
Never made peameal. But I never will buy storebought Canadian again. I plan to make my own buckboard next.- sb59
- Post #49
- Forum: Hot Smoked Bacon
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Weston Jerky Dust - to cure or not to cure?
Weight the meat and mix the spices & cure ( level t spoon per lb. ) required with just enough water to dissolve to a paste. This will help to get a more even coating when you mix with the meat strips. Then cure 4 hrs. or more. I still like over night best.- sb59
- Post #4
- Forum: Making Jerky
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Weston Jerky Dust - to cure or not to cure?
Hi,Alberta, I would use the cure, but if they gave you 4 ounces as pictured then you have enough cure for 100 lbs. of ground meat. Use only 1 level teaspoon per 5 lbs. of ground meat. Let cure overnight for best flavor and mix once or twice while curing. Weston is a little careless with their...- sb59
- Post #2
- Forum: Making Jerky
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Cookmaster by Masterbuilt
Check the color of the burned pellets when done. If they are mostly black with no white ash while they did smoke, you will have created a lot of creosote and I would recommend trying the air pump or some of the mods. for the analog smokers posted on this site. Creosote drip on your food is not...- sb59
- Post #14
- Forum: Electric Smokers
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Smoked a couple skinless Salmon Filets
Craig, You've got a couple of threads that are in depth enough to put as permanent links whenever you post like bearcarver did with his step by steps. Pretty soon you'll have everyone eating your salmon jerky! -
MES analong 30" smoke problems
Hi bbizelli, With the analog you must use dry chips or dust and be sure the pan is very close (or touching) the element. Also look at some of the mods. for the analog model if you want smoke at lower (165-185) temps. Just type analog mods. in the search box or search my posts.- sb59
- Post #6
- Forum: Electric Smokers
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Smoked Salmon (dry brine) Rookie Mistake! (Q-View)
I think your problem was 18hrs. in the cure was way too long for those sized pieces. 6 to 8 hrs and it would have been fine, more sweet then salty! -
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MES 30inch - Kaputt On Arrival
You don't mention the model or the cost plus shipping, but I imagine it was substantial enough to at least take it to an appliance repair place for an estimate if you can't do so yourself.- sb59
- Post #2
- Forum: Electric Smokers
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Trout
Chip flavor is a matter of preference. Since I have 150 lbs. of hickory dust I pretty much use that for everything. Time again depends of preference. Plus size of the fish and whether filleted or whole, smoker style , smoker temp. & outside air and winds. For small trout 12-14 in. head on I gen... -
Preference?
It's been a while since I started this post & have tried both ways with some fillets from large trout 5 to 7 lbs . I think I'll stay skin on only because they handle easier and don't stick to the wire racks as bad as skin off. Unless I try to make some fish jerky. Cmayna, I'm hooked on your...
