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  1. lil tom

    Modified MES

    I just did the same thing. I am hoping for that real wood smoke flavor and maybe even the elusive smoke ring.
  2. lil tom

    Making Lox a picture guide.

    It looks like this thread has been around for a long time. Which is great because, to me, it seems like a great method that works and its longevity is a testament to its success. I am trying it this week and cant wait until its done on Sunday. I am sure you have heard it before but thanks for...
  3. lil tom

    First Smoked Salmon

    Thanks. It was very good. everyone back home loved it.
  4. First Smoked Salmon

    First Smoked Salmon

    • lil tom
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  5. lil tom

    First Smoked Salmon

    Used cheap Sams Club frozen Salmon. Meat was mushier than normal as soon as it thawed, loads and loads of moisture. Next time I am going to try with something fresh. Used a dry brine very simple Brown sugar and Salt. A pinch of garlic powder, onion powder, cayenne pepper and a bay leaf...
  6. Smoked Salmon 1.jpg

    Smoked Salmon 1.jpg

    • lil tom
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  7. Smoked Salmon 4.jpg

    Smoked Salmon 4.jpg

    • lil tom
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    • Album: First Smoked Salmon
  8. Smoked Salmon 3.jpg

    Smoked Salmon 3.jpg

    • lil tom
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    • Album: First Smoked Salmon
  9. lil tom

    Thai Jerky

    With the fish sauce having 1300mg of sodium/ serving, do you really need to add cure? It send like allot of sodium.
  10. lil tom

    Thai Jerky

    So, I made the Thai Jerky, I was worried about how it would turn out since when I put it in it looked like three day only road kill. I ended up being amazingly surprised like you said we would. This is the most tasty jerky I have ever had and it looks very very appealing. Thanks for sharing this...
  11. lil tom

    Jerky temp and time for smoker

    How the heck do you keep the meat so red. Every time I let mine cure for 48 hours it turns gray and ugly looking. It tastes good but I think the appearance could be more pleasing.
  12. lil tom

    Thai Jerky

    Thanks for the info. It is amazing that your meat stayed so red. I attribute that to a lack of oxygen. I have mine in a Ziploc container with a lid and it is already turning gray.  I hope that doesn't affect the flavor to much. I will know on Friday.
  13. lil tom

    Thai Jerky

    I have a question about cooking times. I am using this recipe on some London broil that is marinating now with the cure added. I cut it at 1/4", and I am wondering approximately how long did it take to finish. I am using a 30" Masterbuilt electric smoker. I am looking for a ball park figure...
  14. lil tom

    Thai Jerky

    That S#!T looks amazing. I am smoking some Chicken Jerky right now. I will definitely have to try this stuff next.
  15. lil tom

    Jerky vs humidity

    I only have the MES, no dehydrator or humidifiers. I did not dry it off before I out it in. I didn't see that in the recipe I followed. I did let it cure for 2 days. As far as the De-water, never heard of the term. I am going to keep it in there until it dries. I figure it had to at some point...
  16. lil tom

    Jerky vs humidity

    Having a slight issue with my beef jerky. I have been smoking it for the past seven hours but the humidity outside is just too high. Will it eventually dry out enough or do I need to reduce the humidity inside the MES somehow?
  17. lil tom

    First Baby back rib smoke

    Two, I know you have you thickness at.200. What about the width of the strip? Was is the full width of the roast?
  18. lil tom

    First Baby back rib smoke

    I flipped then over about half waythrough the smoke. I thought I might get more smoke flavor in the meat if it started like this. I will try bone down next time.
  19. lil tom

    First Baby back rib smoke

    I am pretty excited. Has pretty good success with my first rib smoke. I cooked 2 half racks with sauce and the third was dry rub only. I realize since I kept them thicker I should have smoked them longer than 3-2-1. A 4-3-1 would have kept the hint of pinkness around the bone down. Either way...
  20. lil tom

    MES 31.9" 800 watt

    Probably could have used an extra hour or so. The ribs were kinda thick for 5 1/2 hours, but damn were they tasty.
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