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  1. gifted tulip

    Hi everyone, I live in Elkhart, Indiana

    Get some fresh Texas sage pork sausage from your local butcher shop. Cover sausage with marinade overnight as follows:  2 cups brown sugar mixed well with one cup of non-iodized salt. Wash off marinade in am and cover sausage with a sprinkle of salt, black pepper, sugar, thyme, paprika, cumin...
  2. gifted tulip

    Hi everyone, I live in Elkhart, Indiana

    Thanks for the warm welcome. My name is Art and I live in Elkhart, Indiana. I am somewhat older, will celebrate our 50th wedding anniversary this summer. I have been smoking meats for more than 35 years --and greatly enjoy it. Recently, found this forum quite by accident by using google search...
  3. gifted tulip

    MES Temp probe question

    Hi Smoke house chefs, I have a MES 40 SH with built in meat  temperature probe. This must be sterilized before each use right? My question is How do you sterilize this built in temp probe before each use? I have not been using my Temp probe.
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