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Made some summer sausage & cheese to give to friends over the holidays. Used all beef 80/20 with a backwoods kit. Came out ok, but I feel it’s missing something? Maybe peppercorns or mustard seed? Some kinda tang is missing. All in all though not too bad for a second go round

its always hot here in AZ so cold smoking is not easy. The weather was down for us 70’s & I thought I better get it in while I can Started with 5 LBS each cheddar, Monterey & pepper jack. Used the wsm with a 5 LB block of ice in the water bucket & the Amazen with cherry below that. Cut the...

I haven't been able to smoke or post much lately, but I still lurk around the site just cause it's awesome So I got a nice 11lb brisket from Sam's & thought no better time than a three days weekend!! I Injected with a little beef broth & a thin coat of rub. It's been in the WSM since 10:00...

I'm leeching some corn beef for pastrami tomorrow, I hope & seen this on the meat? It's kinda tough like it was exposed for to long? Not sure if I should cut it out or not even worry about it?

So I'm trying my first round of summer sauage Got a couple quick questions just to make sure I don't get any one sick. Having tons of problem with the MES in the cold & rain. Tried to dry out at 120 for a few hours & the temps were everywhere between 115-130. After 2 hours I bummed up to 140...

Still breaking in my new MES. So let's do bacon!!! Used Pops brine & Criags bacon the easy way thread. Here's what I started with what Into the brine for 14 days & got this Couples days in the fridge to form the pellicle & got this. One is plain & the other peppered Into the smoke...

Hey guys I'm doing some bacon using FPNMF Bacon the easy way. It works great using pops method but I had a quick question on the pellicle. This time I want to coat some with CBP & some with maple & brown sugar. Will this interfere with the pellicle formation??

Hoping I'm doing this right today? I have a Backwoods snack stick kit. Put together 5lbs for a first run. Through the stuffer with the provided casings. Look good so far. Put them in the MES but it's so hot today I could only get it down to 135 with some ice? Got the sticks in hang from the...

Hi Guys, I've been reading through this forum, YouTube & goggle  to find the best way to pre-season my new MES. I've read everything from spray pam to use no wood, to no water? Wondering what methods you guys have used with success?

What a wife. She seen me struggling trying to learn sausage making with my WSM & the constant murmuring that I wanted an MES & today it arrive a new shiny MES 30 W/remote. New to this type of smoking so it make take awhile & new to MES, but what a great birthday present.

Finally got new meat market I our area & they just so happen to carry bellies so I cut one up into three chucks to try differently The first is just black pepper the second is plain & the third is brown sugar & maple Here's the begins Soaked it in pops brine for 14 days. Took it out...

Hi guys, i was finally able to get my hands on some pork belly. It's about 5 lbs & I'm going to cut it in three to try a few different flavors. I'm gonna use pops brine with Craig's method " bacon the easy way " I don't have a 5 gallon bucket or the room, what I do have is a large bus tray with...

Haven't had much time for smoking lately but the weather here has been so good, the smoker was calling me!! Here they are all rubbed & ready Already beginning to pool Fresh out the smoker & ready to wrap Threw on the ABTS for the last few hours Should be dinner time in just a few hours

As the title says this is my third attempt. I have tried patties once & it came out ok. Got a grinder/stuffer & tried some links on the second attempt. Grind went well stuffing not so good? Now I have a 5lb stuffer so we'll see how this goes? Go run up two lbs for Italian, 2 lbs for polish & 2...

Wife is doing a breast, I'm doing a ham. Here's how it's looking Rubbed & ready Taken on the TBS Glazed & resting Merry Christmas to all !!!!

I've been reading a lot of CB threads & thought I would give it a try. Here how it went. After a 10 day dry cure On to the smoker. 225 until an IT of 145 All done I tried four different varieties. One was plain, the second was brown sugar, the third was black pepper &...

Trying some CB for first time. After a 10 day cure one piece looks a bit grey? I cut it & it's pink all the way through? Any thoughts?

So I was hoping to do some cheese today as the weather was suppose to be cold today 70 for AZ is cold. Thought I could sneak a cheese smoke in, BUT it got to 80 & the smoker was at 130-140:( I caught it before I had a clean up & hell yeah I'm still gonna eat it! Just won't give any to friends...

Hey guys, I haven't smoke in a long time now & haven't posted a thread in even longer. Was going to do some cheese today to post, but my question is this. When I put it unwrapped in the fridge overnight to form the pellicle it cracked a lot? Not really the tacky film I was hoping for but a hard...

Recently got a small grinder/stuffer & thought I should start with fresh sausages first! Tried a pound of Italian, a LB of chorizo, 2 LB of breakfast & 2 LBS of Pops country style breakfast sausage. Didn't go so well? Got them ground & seasoned. Test fry was awesome!!! BUT I can't seem to get...