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Recipe search
Hi all. I had some sausage at a gathering a couple weeks ago that I'd like to try to make . It was a fresh not smoked sausage that had sauerkraut in it. Very nice soft texture with an underlying cabbage kraut flavor. Anyone have a recipe for one they've made? -
Watched threads
Good morning. Since the latest changes I can't find where to access my watched threads. I'm looking for some threads I had saved with recipes posted that I'm wanting to try. All help is appreciated- wild west
- Thread
- Replies: 27
- Forum: For New Members
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Elk sausage came out mushy.
Hello everyone. My son in law got an elk this past fall and wanted help making some smoked sausage so just before this pandemic broke loose we got down to it. We used 7 lb of elk that he had previously ground and I got him to pick up 3lb of the fattiest pork belly he could find so I estimate it... -
Air pockets
Hi all. I made some Spanish chorizo yesterday in 50mm umai caseings. My stuffer leaves a good bit of meat in the bottom so i clean out whats left and stuff that by hand when useing umai so i dont waste any. Normally it works out ok but this time i had a few air pockets in the end of the last... -
Thank you Inkbird. IRF-4S
I recieved my gift from inkbird mid last week and had a chance to test it out last weekend. I came with 3 fine tip meat probes, 1 chamber probe and 2 grill clips as well as the transmitter, reciever and charging cords. Did the boiling water test first and all 4 probes read 208*(water boils at...- wild west
- Thread
- Replies: 4
- Forum: Meat Thermometers
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Chicken hot dogs
Has anyone here made chicken hot dogs before. I just made a 5lb batch with cure #1 and stuffed in celulose caseings then smoked for 4 hrs. Ive got them in the sous vide right now at *155 but it occured to me that the safe finish temp for chicken is more like 165. The recipe i used is from the... -
Turkey Brined with pops brine.
Hi all. I have a small turkey that I want to brine with pops low salt brine. The wrap on the bird states its been deep basted with normandy style butter. The nutritional info on the wrap says a 100 gram serving (about 4 oz )contains 90mg salt (4% of recomended daily salt intake ). My question is... -
Umai sausage advice
Hi all. I got some umai 50mm bags and seasonings for christmas from my daughter. So my first attempt (2.5# salami and 2.5# peperoni) i fermented for about 72 hrs and has been in my spare fridge now for 2 weeks. Theyve lost 22% moisture so far and the bags are starting to pull away from the... -
Salt after brine
Hi all. Im smoking 2 turkeys today. First time brining. Ive brined both birds with pops low salt brine....1 with cure for 2 1/2 days and 1 without cure for 1 day. Neither bird was previously enhanced. Should i use salt when i rub them today or no salt. Thanks in advance for any advice. -
Smoked Northern Pike
I haven't smoked pike before but I had about 4 lbs of boneless filets in the freezer from a pike I caught in the summer. I used Mr. T'S salmon brine recipe and brined it for 18 hrs then gave it a good rinse patted it dry then onto racks to form the pellicle for about 5 hrs. Smoked it in the mes... -
Cold smoking and mailboxmod
I did my mailbox mod for the mes 30 a couple days ago and have done a couple test runs cold smoking with the cabinet empty and using the 12in tube about 1/3 full in the mailbox. Airflow is good there is no back flow of smoke it all seems to be coming out the top vent on the mes and I'm getting...- wild west
- Thread
- Replies: 5
- Forum: General Discussion
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Galvanized mailbox
So I thought I would do the mailbox mod know my mes 30 but all i can find is Galvanized mailboxes. I've bought aluminum elbows and ducting so far. Just wondering if anybody is using galvanized in their mailbox mods and what the health risk might be.- wild west
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
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Andouille stix
Has anyone tried making snack stix with all pork and andouille seasoning? Not chunky like traditional andouille but ground. -
Smokin surprise.
My daughter requested PP for saturday supper at the cabin. I only have a weber propane grill there so i decided to smoke a 7lb butt last night and reheat in a slow cooker on saturday. I put it on at 9pm at 225* thinking it would likely reach 205* early this afternoon and my wife would be there... -
Weekend sausage with pics
Hey all . Im still fairly new or old to the whole smoking and or sausage habit. My dad used to get me to help butcher deer every fall. Thats all we had for alot of winters. He was a parapalegic so i would be his muscle when he needed help. His deer sausage made with red wine(home made)was... -
Need to mod mes 30
Hi im looking for help from other modders. I have had my mes for a few weeks now and have had good success with smokes at mid temps of 225 to 250 doing butts chickens and brisket but with cured sausage ive made where i want to finish with heat below 170 the temp difference from fromt to back and...- wild west
- Thread
- Replies: 4
- Forum: Electric Smokers
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Brisket too big for mes30
Hey everyone. Just bought my first packer. 11 lb trimmed up. It wont fit in my mes in one piece. Should i cut it in half. It would be mostly point one half and mostly flat other half. Or should i separate the point from the flat. Either way ill have to use two racks -
Temp stall.
I bought a mes 30 a couple of weeks ago so im still pretty new to useing it. Ive made some keilbassa in it and did my first pork butt in it yesterday. Both times the IT has stalled (the sausage stalled around 145 and the butt stalled at 159). Is this typical? What do you so when the temp stalls...- wild west
- Thread
- Replies: 5
- Forum: General Discussion
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Hi All
Just joined the forum and happy to be here. Im from Saskatchewan Canada. Cooking is my favorite hobby and smoking is new to me but im eager to learn about it. Recently i bought a 30 inch masterbuilt electric smoker as well as an amazn 12 inch pellet smoker tube. So far ive made three different...
