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  1. old smokey nj

    Change of plans w brisket

    Hello all. I was planning on smoking a brisket late tomorrow, but plans changed and I won't smoke it until Saturday night. The problem is, I seasoned it w SPOG a couple hours ago. Is it okay to leave it alone until I plop it on Saturday night? Or will more than 24 hours of having it seasoned...
  2. old smokey nj

    Not enough Prague powder #1

    Hello all. I started making a batch of "BBBB", Bears Buck Board Bacon, and just realized I didn't use enough cure. I did it 2 nights ago. In loose vac sealed bags in fridge. I have my original calculation, so I can figure out how much more is needed. Is it safe to add to bags? Also, is there a...
  3. old smokey nj

    Venison Hind Quarter Smoke - Brine or Marinate or both?

    Hello all. I just got a deboned hind quarter (football) roast and want to smoke it. Reading all kind of suggestions on brining, marinating, etc., but finding all kinds of info... soaking in ice for 4 to 5 days and changing ice often, to just seasoning it right away and throwing it in smoker...
  4. old smokey nj

    Alternative to A-MAZE-N Pellets

    Hello everyone, I have an A-MAZE-N Pellet Smoker, and need to get more pellets. There are other brands on Amazon that have excellent ratings, no binders, fillers, etc., and are considerably cheaper. Some are 1/4 the price of A-MAZE-N brand!!! Does anyone have any advice on any other brand(s)...
  5. old smokey nj

    Questions about making bacon.

    Hello, I'm attempting making bacon for the first time, and have a couple questions. First, is a wet cure easier than a dry cure? It seems with a wet, I won't have to worry about the cure being uneven. I'm concerned that with the dry cure, there may be small areas where the cure is heavy or...
  6. old smokey nj

    Uses for Beef Fat?

    Hello all, My wife just bought a 10 pound brisket (Cap-on). I'm going to trim some of the fat, but don't want to just throw the fat out. I have saved pork fat for making sausages before, but not sure if the beef fat is worth saving. Has anyone out there saved it for anything - if so, please let...
  7. old smokey nj

    Dusty Wood Chips???

    Hello all, I grabbed an open bag of Mesquite chips and dumped some in the holder, and noticed there was a fair amount of dust on the chips. It is very light like powder. Has anyone ever seen this? I'm wondering if they are ok.
  8. old smokey nj

    Disgusting Moldy Smoker - HELP!!!!

    Hello All, I made the mistake of lending my MES to a buddy about 6 months ago. He used it a time or 2, and returned it about a week ago. I just went to fire it up for a smoked venison roast, and, much to my dismay, my buddy never cleaned it. EVERYTHING is covered in mold - walls, shelves, door...
  9. old smokey nj

    MEXICAN BRISKET???

    Hello all, I'm going to a Mexican themed party this weekend, and wanted to smoke a Brisket with a Mexican taste. Any suggestions for a recipe? I was thinking of using a Chorizo sausage recipe, but, aside from that being Spanish and not Mexican, I don't want to screw this up!!! Any suggestions...
  10. old smokey nj

    Inject dry venison sausage

    Hello all, I made a batch of venison sausage that came out too dry. Test batch seemed ok, but I have about 25 lbs. that is less than desirable. I was thinking about injecting it, or maybe marinating it. I made it w hog casings, so marinating may be an option. But injecting may allow for a...
  11. old smokey nj

    Fat Cap w/ Kielbasa or Sausage

    Hello all, I'm going to make some Polish Kielbasa, and I'm figuring this question would pertain to sausage making in general. On some pork butts, there's a thick fat cap (at least 1" thick), while on others it's 1/4" or less, Should I cut that excess fat off when making kielbasa or other...
  12. old smokey nj

    MES 40 Bluetooth Raising Temps

    Hello all, I have been having issues with my MES 40 Bluetooth app. Every time I've used it (for about 6 smokes now), it changes the temp on me. I can use it for a couple hours, and then all of a sudden, I see the temp is at 800° F !!! I know the max temp is 275° F, but it sets the temp to the...
  13. old smokey nj

    Not sure about brown sugar on ribs

    Hi all !!! I've been reading a lot of threads that show using brown sugar, honey, and other sweet ingredients on ribs. My family doesn't really care for sweet, and prefers salty. But so many rubs and "foil" ingredients (apple juice, etc.) show these sweet ingredients. Are we missing something...
  14. old smokey nj

    Question about AMNPS

    Hello all, I'm kind of new to smoking. I have a MES 40 and a Big Chief smoker. I live in NJ. I am wondering if I should get the tray or the tube for wood pellets, for use in my MES 40. I'm figuring it has to be placed on element, but I am concerned drippings will be an issue, particularly with...
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