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A lot of my smoking cheese gets done when it's 20-35 degrees out. I have a mailbox attachment for my MEC 30", and a pellet tray in the mailbox. I really like smoking sharp cheddar, Muenster, Gouda, and cheddarjack with either apple or cherry smoke for about 4-5 hours. The very first time I...
My results using step #6, I think it ended up being in there for about 7-8 hours to bring it up to 155 degrees, may be due to how I had some foil in my smoker on top of the smoke tray which is where I put my 65/35 blend.
I used step #6 as a means of cooking some vension summer sausage and came out with sausage with a thick tough exterior, about 1mm thick, but it still tasted great. Did you only put the water pan in after you raised the temperature to 170 degrees, or during the 4 hour smoke at 150 degrees? It...
This method I really liked, I used cherry wood on mine for the smoke, but the sticks cooked just right so that you could barely tell there was a casing on it. The smell and taste was immaculate. This was actually my second attempt at snack sticks and this just nailed it for me. The first hour...
She's one of the best grocery getters out there, no lead in my food and if I can trade her off of it in time I can usually get it all intact, sometimes minus a leg. Last year she put 8 squirrels, 6 rabbits, and 1 red squirrel in the bag. I think she's set to blow past that this year. Will...
Yep, all three of my hawks I've had were trapped. I wouldn't call it a hobby it's more of an insane passion. You can't hang a hawk up like a gun or put it away like a smoker. They need attention every day. My current female Freyja's caught 9 squirrels and 2 rabbits. Hope to get her going on...
Hello all,
I recently got myself a Masterbuilt 30" digital electric smoker on Black Friday and I've already whipped up some venison jerky and it came out great. I've been scouring the internet for recipes and techniques on smoking, and it couldn't come at a better time seeing as how I bagged a...