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Just made some chicken thighs last night on the Vortex. Unmatched way to make wings/thighs

I just got a SV for Christmas this year. Looking forward to doing summer sausage this way! So your finished internal temp of the sausage ended at 140?

I wonder how it would work if you used venison backstrap as the lean cubed meat... :emoji_thinking:

sounds like I'm going to do this for Christmas Eve!

Has anyone experienced a double/twice smoked ham that is too salty? Or does anyone soak the ham prior to loading on the rub and syrup?

Thanks everyone! This is definitely going in the rotation of cooks throughout the year. I wish lamb was cheaper... I've always wanted to attempt to make gyro meat of some sort.

This my first time making lamb, Aldi had a sale for $7.99/lb a while back and had picked up two racks. Made a dinner meal for five of us. I followed Malcom from HowToBBQRight's rack of lamb recipe and thought it turned out awesome. Lamb is so tasty, rich and tender. Cooked the lamb on the...

I've found a really good deal too at Fleet Farm Black Friday sale. Looks like they are going for $199 for the two days following thanksgiving. https://www.fleetfarm.com/detail/masterbuilt-adventure-series-mes-140s-digital-electric-smoker/0000000309254?Ntt=masterbuilt

https://www.cabelas.com/product/Cabelas-Venison-Bacon-Seasoning-Kit/715289.uts https://www.psseasoning.com/products/venison-bacon-cure https://www.psseasoning.com/products/maple-cure Cabelas advertises a seasoning blend for ground venison bacon, turns out it is just these two things in the...

It is bit of an acquired taste if I would say. Also it doesn't taste the same as it smells, if that makes sense.

Fish sauce in jerky is dynamite too.

If you've never had Three Crabs brand, I'd give it a try. I second Red Boat being top notch though.

Thanks everyone!

Took a total of 11 hours to do. Here is a bit of a recap... MES @ 250 degrees - for 6 hours (11:00am to 5:00pm) - IT was stalling @ 150 Wrapped in foil and back into the MES @ 275 until IT was 190 (which took 2 hours) Cubed & seasoned and placed back into the foil pan for 2 hours. It was 10pm...

5 hour mark - IT @ 144 degrees

@tink3872 your comment didn't show up.

I would 100% agree my friend.

What diameter stuffing tube do you use for those 21mm casings? I'm curious what the outside diameter is on the stuffing tube.

Here is a pic of it going in the smoker at 11:00ish. Fish sauce is a big sleeper in marinades in my opinion. Just gotta be careful, that stuff has so much sodium in it.

5# chuck roast I forgot about in the chest freezer... means it's time for some chuckie burnt ends! Didn't measure any of the ingredients, but if I had to estimate it would be about 1tsp Fish sauce, 1 tbsp Worcestershire, 1 tbsp soy sauce, and a good heavy coat of the cabelas rub. After I...