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    Masterbuilt Order

    Are you sure it was the actual Masterbuilt website? There are a lot of fakes out there with deep discounts. If it sounds too good to be true, it probably is. That red flag is for a reason!!! Good luck and hope it works out for you.
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    Last Round-up

    Damn Bear - I don't even really know you at all and here I am typing through tears. Although I am new I have really enjoyed reading your posts and having you share with us. Your talent has obviously been passed on and you should be very proud. May the four winds take you safely home...
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    tater soup on a cold day

    Nothing like a hot bowl of potato soup. Looks good.
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    Newbie from NE WA

    Welcome. Beautiful area up there. I am west of Seattle and a few other members are in the area. You've got the prettiest smokehouse in 4 states! Looking forward to see some of your pork. Mangalitsa's are some of the cutest damn things and I hear the meat is even better!
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    Brisket - best price I've seen!

    At my local USC they usually have both non graded (select) and choice. Sometimes even CAB (Choice Angus Beef). With a small price difference. I have not seen just the flats though at my local store (deckle removed!) A lot of folks use that for grind for burger or sausage and what not!
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    A question for REC TEC owners

    Works great. It can develop some condensation but the food stays dry. I got some S hooks so I can hang some short sausages or a bit of bacon. It has cleaner smoke than a tube I think but I need to try some dust. Overall I like it alot. Not long after I did this RECTEC quit selling just the...
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    A question for REC TEC owners

    That does sound crazy!
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    Who says a work lunch HAS to be boring?

    Homemade Kraut is so good. Yours looks perfect! The list keeps growing...
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    Question on cured meat, Coppa in particular?

    I have used Umai a couple times for capicola using cure #1. Have not seen the color change at all. Sliced up about 45 slices for meat bingo at my local watering hole. Good times!
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    I’ve About Had It Around Here!!

    Right? Who makes pickles in December? Steve H Does!!!
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    Keto Sweet Mango Hot Sauce

    I de-seed so can't comment. With the Vitamix it may just look like black pepper! The scoville is listed at 12,000-30,000 but for me I think it is much hotter. From your posts I think your heat taste is much higher than mine! Couple pics of some ferments. Use a variety of odd ball ingredients...
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    Tender Jerky Advice

    I have always thought that dehydrated jerky is tough and dry. Great for a wagon train but not so much for tender. If your over can go to 170 or so give it a shot in there. If not my pellet pooper makes fantastic jerky at 180 if you have that option. Also depending on your marinade you could...
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    Keto Sweet Mango Hot Sauce

    Another great look batch! If you ever have a chance or see Manzano Peppers give them a try. They are a black seeded pepper that looks kind of like a hab but bigger with much thicker and juicier. They release so much juice when fermenting that you may have to dump some brine. Called the...
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    What are you making for new years?

    and pickled herring.... that should make some gentrified air!
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    Smoked Shotgun Shells question

    I didn't search shot shells!
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    Smoked Shotgun Shells question

    This one? @TNJAKE https://www.smokingmeatforums.com/threads/smoked-shotgun-shells.311155/
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    Bacon was curing for 13 days and fridge got above temp?

    I believe @SmokinEdge is referring to the thickness of the belly and not the length. I wish I could find a 3" thick belly! You can certainly cut the 21" down to 2 or maybe three pieces but I wouldn't go with 7! Also you don't know what you don't know. Someday you will be able to pass on sage...
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    Smoked Shotgun Shells question

    I bought the shells but never got to making them. Threads I have read are that yes indeed the ends can get or stay hard and also boiling them made it hard to stuff. So you are aware of the pitfalls. Maybe rub some gravy (spaghetti sauce) on the ends to keep them moist. Can't comment on the...
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    What are you making for new years?

    I am a Colorado Hillbilly but I still make black eyed peas and ham hocks every year. My Dad grew up in Maryland so this tradition lives on. I use extra hocks for the broth and use that in both the pea's (beans!) and the collard and mustard greens. Protein is still up in the air, fortunate to...
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    Dumb holiday errors in judgement again.

    It looks great. Thought it may have over cooked pulling at 145, but looks great. Cheese melts!
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