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emails from my watched forums....
Somehow I have stopped receiving any emails from the smoking meat forum....what has gone wrong and what do I need to do to start getting information again.- torp3t3d0
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- Replies: 1
- Forum: For New Members
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MES 40 Question
I have been using my MES 40 with a mailbox mod to do a lot of smoking since going about 2 years ago. Spent a lot of money going through the remote thermometers that have been recommended on the site. Found a NEW one that I just love...it is a FireBoard system......since using it and...- torp3t3d0
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- Replies: 8
- Forum: Electric Smokers
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Am I missing something
Went to reorder pellets from A-MAZE-N- products......cost of pellets ~$11.98 for 2 bags...cost of shipping $10.76.....I guess I'll look local for pellets from now on.....that doubles the price of the pellets!!! Pete- torp3t3d0
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- Replies: 15
- Forum: Hot Smoked Bacon
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Smoked Breakfast Sausage
As a little boy in North Carolina, I loved sausage my Dad brought home from a local market. Never found anything that tasted like it in all my travels with the Navy....... Decided to try to make/recreate the sausage myself......(remember I am working on a taste that a 10 year old remembers... -
a simple question
I have been making sausage patties (sage sausage shaped then vacuum sealed and frozen).......I have not been able to find a sausage that tastes like a smoked link sausage my Dad used to buy in the 50's-60's in our small town in NC. The closes I can find to taste are the patties at "Cracker... -
a "homer simpson" question
Made this bacon a few weeks ago.......I did not think that it mattered which way I sliced it.....the wife asked me this AM did I slice this batch with the "grain" as it is a little "stringy" when you eat it..... My question,"is there a "grain" in bacon that you should slice across in order to...- torp3t3d0
- Thread
- Replies: 3
- Forum: Hot Smoked Bacon
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please avoid this
About 5 weeks ago, I finished up smoking 20 pounds of belly.....and had to go into DC to teach a Masters class at John Hopkins university........what followed is something I hope none of you suffer..... I have an MES 40 that I cut a hole in the garage door to put a vent pipe out.....this day I...- torp3t3d0
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- Replies: 4
- Forum: Hot Smoked Bacon
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Bacon Smoking Friday and Saturday
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soppressata
started making soppressata, an Italian dry salami using the UMAi dry method. Here is my first attempt as I took out of the cure room and moved them into the drying stage....Thought I'd give this a try to complement the bacon and such that I smoke. I also make my own fresh sausages and have... -
a crazy comment and a real question
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Need Help ...again
Sorry guys but I am having a "SENIOR" moment I bought a Chef's Choice model 165 slicer and also bought the sharpener attachment that sharpens the blade. Well...I can find the book for the slicer, but I have misplaced the instructions on how to use the sharpener. Does anyone have the... -
Just want to say thanks....
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having trouble keeping the A-maze-n going
Trying to smoke my first Canadian bacon....initially bought the A-maze-n for dust....could not keep it lit...even "nuked" the dust for 40 secs as recommended....built a tool box attachment with lots of holes....still not able to keep lit......added a small fan to blow into the... -
need advice.....again
Used the advice I got from you guys to make 22+lbs of bacon this past weekend. made some straight "brown sugar" cure.....molasses cure and CBP +onion and garlic cure.....all were GREAT (thanks to using PoP's brine). Smoked them in my New MES 40 with my "a-maze-n 6x6 in my "tool box"... -
MAYDAY...MAYDAY...need help!!
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My first attempt at Bacon made salt pork
Attempted my first making of bacon and it was a total flop. I used the "wet cure" kit I got from the Sausagemaker. Followed the directions to a "tee"...smoked it at 200deg to an internal temp of 140 degrees...cut a piece off to see how I did....it was salt pork....cut a slice from the middle...- torp3t3d0
- Thread
- Replies: 15
- Forum: Hot Smoked Bacon
