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First Attempt at ABT's - Successful!
So I have a graduation party I'm going to next weekend, and want to make something that I know no one else is bringing. I figured I'd use this weekend to do a test run on some ABT's. Used a mix of 8oz. cream cheese & 1 cup of shredded cheddar with 1 tsp. chili powder. Halved my peppers and...- JZ_Focus
- Thread
- Replies: 18
- Forum: ABT's and all things Appetizers
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Redesigned my Mailbox mod, now having an issue?!
So I had my Masterbuilt smoker sitting on a picnic and my mailbox sitting on a bench connected by the flexi dryer hose. THis has worked really well for about a year and a half. However, it was time to give my wife the picnic table back so I built a new stand which located the mailbox on the...- JZ_Focus
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- Replies: 6
- Forum: AMNPS Tester forum
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MES30 stuck at 300*F
SO I went out and turned on my smoker this morning to smoke some dried beef, and the display is reading that the smoker is 300*f. Mind you it's only about 45* outside and the smoker is cold. So obviously the heat element will not turn on as it thinks the smoker is already at 300*. Has anyone...- JZ_Focus
- Thread
- Replies: 20
- Forum: Electric Smokers
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Stuffing sausage with a #32 meat grinder
So, today I finally broke out the grinder that I bought when Gander Mountain was going out of business. It works like a champ and ground up the 4.5lbs of meat without any issue. Where I have a question is, when running the meat through the stuffing tube, I filled 2 full casings and a partial...- JZ_Focus
- Thread
- Replies: 2
- Forum: Slicers, Grinders, Tools, Equipment
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Canadian Bacon - 1st attempt - Successful!
I started with a 2 lbs Pork Loin for my first attempt so as not to waste a lot of meat in case something went drastically wrong. I used the recipe for "Pops" liquid brine using 3/4 cup of salt. I used an injector to be sure that the brine worked from the inside out not just the outside in... -
1st attempt at Bacon using Pop's Brine
Well, I finally broke down and gave it a shot. I bought about a 5 pound piece of Pork Belly and dropped it in Pop's Brine for 12 days. Pulled it from the brine and dried it, placed on a cooling rack in the fridge for 24-hours, and then into the smoker yesterday. You can tell from the... -
Checking In from York, PA
I've been snooping around the forum for a couple of weeks now and getting some ideas. Tried my first cold smoked bacon yesterday, and it turned out great.
