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Im not sure if this is a tapa talk issue, or site issue, or one that nobody really cares about. Just thought I would mention it, as tapa talk is my preferred way to cruise. Sent from my XT907 using Tapatalk

I've been dragging my feet about doing this, but finally got around to it. I used 3" galvanized pipe, and just bent tabs on the bottom to create a spot foe the magnets to hold it down. The pipe runs into an unused chimney. I wanted the magnets so I could remove it easily to use the smoker...

I think I just saved my smoke. I've had some beef jerky marinating in the fridge for a week now, and today was the day to smoke it. I've been fine tuning my recipe and 6 hours of cold smoke seems to be key. I went to light my Amnps today, only to realize I was out of propane. Since it's easter...

Soooo, I have been wanting to do this for quite some time, and have finally assembled all the pieces. I am an avid hunter, and normally harvest and butcher several deer every year. In the past I have done as many as 8 in a season, and I almost exclusivley make them into jerky or ground meat. The...

So...I couldnt decide what to do for lunch meat this week, which led to down the dark, dark road that is known as Pulled pork. I have Only ever used this cut of meat to make sausage before, but a good P.P. sandwich(no remarks from peanut gallery(aw who am I kidding, fire away)) is one of my...

A big thank to the guys that helped to steer me in the right direction regarding shipping in my other thread "shipping jerky to Afghanistan". As those of you who have followed that thread know, I have finished about half of the jerky. well tonight i got the second eye of round roast cut up and...

I am sure this has been done before, but I didn't find it. I came up with this on my own, Soooo, I am going to take credit for the vast culinary genius it required to develop this recipe!!! And they said I would never amount to anything... This is a simple brine, that has a nice flavor to go...

I mixed up a batch of pops brine last night 1-gal water 1 cup sea salt 1 cup granulated sugar 1 cup brown sugar 1 TBS cure#1 1 TBS garlic powder 1 TBS onion powder 1 TBS molasses This weighed in at 8 lbs I put a 3.33 pound pork tenderloin in there. (Cut into thirds and injected in middle) its...

So my cousins husbands birthday is coming up, and he is on deployment in the sandbox. Was considering going into overtime to fine tune my beef jerky making( having trouble transferring my venison skills). Once a good recipe or two or three have been hit, freeze a few pounds, pack it in a...

Been having great results with my new Amnps 5*8 so far, only had it go out once. Anyways, making some lunch meat/ dinner for tonight. Sorry for the crappy pic, I always forget to take em. Anyways, slathered with some Dijon mustard, then hit with savory steak and chop rub. Added some coarse...

I got my stuff from Todd yesterday, and I figured why not try it out. So I stopped on the way home and I bought a butt and a hank of casings. I have been wanting to try this a while now. My casings are around 30mm, and the butt was 8lbs. I ground the butt through a coarse plate, then mixed with...

I got my stuff from Todd yesterday, and I figured why not try it out. So I stopped on the way home and I bought a butt and a hank of casings. I have been wanting to try this a while now. My casings are around 30mm, and the butt was 8lbs. I ground the butt through a coarse plate, then mixed with...

Just curious if anyone has ever pulled this off? I have a "beer fridge" that I could bastardize for the cause. my general idea would be to pipe cold air from my freezer into my MES30 to make cold smoking possible in the summer. I would pipe it in the same way you would a mailbox mod, and run a...

I'm not sure if my casings are smoke permeable, they are 1.5" clear fibrous and feel smooth, like there is a coating. In lieu or answers, I'm gonna prick them figuring what's the worst that could happen. Was just wondering if there is a list somewhere, or if someone could put it here Sent from...

So I have been making some snack sticks, salami, and more Snickers in secret for a little no, honing my skills if you will. I have seen conflicting reports of whether high temp cheese is needed or not. I figured screw it, I will try, if it melts, so what, I will still eat it I used ac Leggs...

Just picked it up today, spiral sliced bone in half. It has some brown sugar on it, which I intend to wipe/rinse off. Then. I will hit it with Jeff's rub, and his sauce after its been in there a while. Plan to smoke these little babies off earlier too, but that's another thread

Just started pulling the smaller pieces off now, used 12lbs of fresh venison(back straps and hind quarter). The directions said 20 minutes in a vacuum tumbler, but I don't have one, so I let it sit in the bowl for a day, loaded up the mes 30 last night, put one load of alder in the pan, and left...

It came across craigslist, new ship to your door for 200. Comes with four tubes and will do 11 pounds. I emailed them, and they gave me their website, butcher baker.com . Everything seems legit, just wondering if the unit is any good? Sent from my XT907 using Tapatalk 2

So I had some leftover prime rib from Xmas eve. Sadly, it wasn't smoked, my parents friends has a restaurant with some kinda fancy prime rib ovens. Needless to say it was good first time around, but I decided to put some smoke into the leftovers. I started with about a 2 Inch steak, and sliced...

My baby got me a shiny new mes 30 for Christmas, and I plan to make a couple "mods". My plans are to add a diffuser plate to the top, and a chimney, going through the wall. This is so I can run it inside my garage all winter long! I also think I will be doing a mailbox mod, eventually, and...