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  1. beavercreek

    Ground Venison Bacon Question

    What size a foil pan will 5 lbs of grond bacon fit into nicely ? Thanks
  2. beavercreek

    Summer Sausage

    I will be smoking Summer Sausage tomorrow. I will be showering with cold water after I take it out of the smoker. How long can I safely leave it hang to dry after that, before putting in the freezer ?  I would like to hang and dry for at least one day if it is safe.       Thanks.
  3. beavercreek

    Pork Loin,How Long?

    I have mes 30 and want to do a 5lb. pork loin. If I have the temp. at 250, about how long would it take to get to 150 degrees inside temp.  Also should I put water or other liquid in the water pan?  I will be using Jeffs rub on it also.  Thanks.
  4. beavercreek

    Summer Sausage Question

    I just took a batch of summer sausage out of the smoker and they looked pretty nice. After I put them in cold water for about 15 minutes , the casings where shriveled and loose on the sausage. This happened to me on some snack sticks also. They were not filled out and smooth like I thought they...
  5. beavercreek

    Masterbuilt smoker

    Question about Masterbuilt model 20070910 ? What size heating element does this unit have ? Also can the element be replaced with a bigger element? I have read that the elements in some units can not be replaced.   Thank you.
  6. beavercreek

    Masterbuilt 30" Electric

    I am thinking of a Masterbuilt 30" Electric Smoker.  I have read alot about them on this site and have seen alot of different model numbers.  What is the model number that is the best to buy? Or should I be looking at any other electric smoker?  Thanks.
  7. beavercreek

    Seasoning for Weiners

    I am going to try making weiners for the first time and want to start with a pre packaged seasoning mix. I was looking at Curly's Sausage Kitchen for their weiner mix.  Any opinions on Curly's or any other brand? Thanks.
  8. beavercreek

    Seasonings

    I am thinking of buying some premixed seasoning for Ring Baloney and Wieners. I have read that premixes have to much salt, is this true?  Also any comments on AC Leggs, PS Seasonings or Con Yeager for Ring Baloney or Wieners ?  Thanks for any advice.
  9. beavercreek

    Soy Protein

    I am going to make Baloney from Venison and Pork.  I am planning a 25lb batch. I have used Dried Milk before but wanted to try Soy Protein. About how much soy protein would I use for 25lbs? And how much water?   Also I have been having a problem with meat sticking to the casing when I peel the...
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