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  1. viper1

    40" Master built.

    Well after 7 or so years with my Bradley I decided to try the 40" masterbuilt. But now in the cold weather its not comparing at all. Its 28 degrees and inside a garage. and i cant get over 129 Degrees. That's set at 160 Degrees. Every once in a while it starts cooling down as if it was shut...
  2. viper1

    MES 40 Digital front controller with window.

    Not sure what Gen this would be. But Im the new owner of it. I really dislike the digital setup. Having to set times before the element will work. Much prefered my Bradley in that manner. So looking to find a way to bypass the digital to use a Auber Pid. Should be simple as connecting to the...
  3. viper1

    Vipers Cajun Death Dust.

    So many call hot many things so I wanted a spice I could adjust. So this is what I came up with. Well after trying so many things and even to the point of infusing flavors I came back to a basic formula with additives for different folks. My wife loves the mild and sayts its as good or better...
  4. viper1

    Smoking for the wedding! Early arrivals.

    Well time to start with the pulled pork. Took them out of refrigerator and gave 2 of them a good rub down using Jan's Rub. Rubbed the other With Toms TMB Rib Rub just to try it out. Had it on ribs and it was great figured what the heck try some pulled pork with it. I'm sure it will be great. Now...
  5. viper1

    You really can smoke about any thing!

  6. viper1

    Garlic Knockers or Knockwurst

    Well mixed up my meat and spices for Knockers. Well with the wife sick so she couldn't help decided to turn my Knockers in to Logs. Hard to stuff smaller casing with one person but I did the bigger ones and done real well. So I'll slice for sandwiches and crackers and cheese.The wife loves this...
  7. viper1

    My Canadian Bacon

    I think i posted the beginning photos here so I'm sharing these finished ones also. Along with the recipes for any that would like to try it. Really pretty simple and if wanted could be done in the often for anyone with out a smoker. But in that case I would add liquid smoke. Viper's Canadian...
  8. viper1

    Smoked Bacon Weaved,stuffed pork loin

    Well had a pork loin I needed to do some thin with so this is it. Thought Id share some food porn with you. Well here some more Food Porn. Hope you enjoy! We did! Right out of the smoker. Coming out of the foil still nice and hot after FTC! Slicing was kinda difficult because...
    • viper1
    • Thread
    • Replies: 10
    • Forum: Pork
  9. viper1

    Disney Fair legs My way

    Soaked these longer this time and tweaked the recipe a little. ended up with a 4 day brine. Time to remove legs from brine. Wash real good and rub with Jans rub. Then warming a little. Then resting waiting on smoker. Into the smoker with 3 hours of Cherry at 225 degrees Done in a total...
  10. viper1

    Eggs,eggs,eggs an good ones!

    Well my wife used to work in the deli and it was her job to make up things people would buy. So she tried her egg recipes and they sold so well she had to make a large batch every couple days so they would have a steady batch. You can't get these there any more but you can here. Though you All...
  11. viper1

    my little garden

    Well a Beautiful day to day and got an itch. So i saddled up the tractor and plow and started. To my surprise it was dry enough to plow and roto till. So thought i'd show you my small gardens. Didn't do the strawberry garden yet but got the veggy garden, the deer's garden and the neighbors...
  12. viper1

    Been getting bored waiting on ham so........

    Well going to catch up on whats going on. Well Ham is about ready to start smoking but I'm getting bored. So I'm making a small batch 3 lb batch of Wisconsin Brats. Their a lot like the Johnsonville brats. And a batch of My family's mild Italian sausage. Well took for ever to get this recipe...
  13. viper1

    Well starting My Ham! /pics

    Well starting my Ham today. Decided I'd use Hab's Recipe to try this time. I had bought two about 16 lbs + after deboning and removing the fat and skin. Careful not to remove too much fat as thats where all the great pork flavor come from. This one comes out to 6lbs. Still alls good there...
    • viper1
    • Thread
    • Replies: 28
    • Forum: Pork
  14. viper1

    My pics suck Big time!

    Don't know why but I post on a lot of sites. This one the pics look awful. When I upload they are really small, if I set the size bigger they are really grainy. Tried posting images from Photo bucket with no results. Also when I try to paste a recipe a box comes up to paste to then hit paste to...
  15. viper1

    Fresh ham

    Wife hauled a fresh ham (uncured pork leg) up from my meat freezer and said I want a good ham. So sitting in the freezer waiting to thaw. Thats this weeks project. A good Maple cured ham. Will try to post pics.
  16. viper1

    2nd try at hot dogs

    Well went to make a batch of hot dogs the other day and they come out looking so bad they looked like a dog turd. LOL So back on the horse today. Mixed up 7 lbs 50/50 pork and beef and added 8 oz. of cheddar cheese. Made up some old style hot dogs. 1 1/4 diam 6 inches log and boy the taste good...
  17. viper1

    New sausage recipe.

    Just mixed up a new recipe I came up with for trail sticks. Smoking them tomorrow after they have time to mingle in the fridge! Trying for a Cordon bleu and Bacon slim jim. Not sure it's there yet. But the wife dont really care much for sausage. So trying to please her. Kept a few handfuls back...
  18. viper1

    charcuterie_9781439069936-1.zip

    I was surfing here last night and downloaded this file to my phone from here. I can not find it today. Can any one tell me how to find it. Id like to put it on my computer. and its just to big to email.
  19. viper1

    Wow Finally

    Well Lost a freezer a week ago and have been smoking day and night since. This is last nights stuff and smoke.
    • viper1
    • Thread
    • Replies: 13
    • Forum: Pork
  20. viper1

    Hi from Ohio

    Dont believe I introduced myself here. Been lurking around getting some opionions and checking out the forums. I'm retired and live in Salem  NE Ohio. Been smoking off and on for quite a few years. Got into sausage,jerky and sticks mostly. My neighbor started me back at it recently. Have a...
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