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  1. fuzzyfishin

    New smoker fist brisket smoke

    Garage. In the summer I’ll take outside if the wind is calm.
  2. fuzzyfishin

    Cleaning plastic cutting boards

    Vinigar and water for me
  3. fuzzyfishin

    Ground Venison Jerky

    I use jerky mats. My dehydrator came with them for the racks. Never had an issue sticking with a bbq mix. I only use a dry mix for the dehydrator usually bbq. On the smoker use the same type mats. Also will use a wet mix with minimal issues.
  4. fuzzyfishin

    Just starting out

    I prefer natural sheep casing. You can hang (prefer) or lay flat. I like the snap when you bite in. I like to use Syracuse casing co. For my casing. I get the casing on a straw, slides over my stuffing tubes. Using no casing, tends to make it more of a ground jerky.
  5. fuzzyfishin

    Just starting out

  6. fuzzyfishin

    New smoker fist brisket smoke

    Forgot to add. I let the chunks rest to 175o then in the cooler for 2hrs. Then set outside to cool. It was about 30o. Then in the fridge for New Year’s Eve. I smoked this on Saturday. Now to the rack issue. While seasoning the smoker I did notice the racks seemed not to sit snugly. Felt it...
  7. fuzzyfishin

    New smoker fist brisket smoke

    Not a better way to break in a new smoker than with a brisket for New Year’s Eve. In my case brisket chunks #4, and two #3.8. Started smoker about 5am meat on at 6 was the plan. All was going great till I put the #4 chunk on the rack. No sooner on the rack and the rack fell onto my water pan...
  8. fuzzyfishin

    New mes 40

    Sorry for taking time to respond. After being redirected to the proper wires. It took me a bit to discover which wires to cut. My layout seemed to be different than all the diagrams I looked at and read. After connecting the wire I plugged the smoker and stated to heat up. Let it heat for a...
  9. fuzzyfishin

    New mes 40

    I recently purchased a new Mes40. I already have a gen2. This one I want to add the auber 1520h. After going through many of the posts regarding adding a pid. I don’t seem to find anything similar to this smoker. My other mes has a pid. (Thanks to all who have contributed info ) when I...
  10. fuzzyfishin

    Shootr's First Brisket Ramblings

    Looks good. Will be doing my first briskets in the am(6). Won’t enjoy till tomorrow when family com3s over. My wife wants to make sure it’s done.
  11. fuzzyfishin

    sausage stuffer conversion

     Wondering if anyone has tried to convert the cabelas electric motor for sausage stuffer, to a guide series #15 stuffer or anything comparable. I called the company and they have nothing available.  Thank You     Dan
  12. fuzzyfishin

    Changing out brine? Can I replace during the brining time?

  13. fuzzyfishin

    Jerky Purely From Scratch in my Smoke Vault

    I have used propane for jerky and found controlling the heat to get low enough was a pain. I liked to smoke at about 120 with the  wood in a small iron smokebox set on top of the burner. I found that by taking screws I could close off some of the burner ports. I also turned not only the temp...
  14. fuzzyfishin

    First attempt at Jerky on my smoker

     If using a brine I always like to wipe off the brine. This seems to help with the moisture. You will still get plenty of moisture as you are drying it.
  15. fuzzyfishin

    Need Deer shoulder brine recipe.

     No need to brine if you are going to cook it at higher temps. I like doing veni hind qtrs. I put the qtr in a covered foil pan. Slice the meat in a few spots and stick apple peels, onion and butter. Salt-n-peppr with any seasoning you like.Then wrap the hole leg with apple peels, bacon and some...
  16. fuzzyfishin

    DIRTY LITTLE SECRET!!!!

     Thank you to everyone. Now I have to go back to the store in -17 temp and fix my wifes craving. She hands me this list: shef-boy-r-d pizza,hotdogs and SPAM.  My DLS would have to be gerbers baby food custard puding. I still have the marks from the wooden spoons. Any cake or cookie dough in a...
  17. fuzzyfishin

    My Faty smoke

    Thank you,  After some experimenting. I believe I have citric acid and not encapcilated citric acid. CA will cause exactly what has happened to my sausage.
  18. fuzzyfishin

    My Faty smoke

    On Sunday,I found my garage being used as a smoke shed. I hadn't realized that the weather was going to be cold and windy. With temps in low teens with 25-30mph wind.  The smoke went well. Although it took longer than usual. I did take a few pics of my finished product.  Venison sausage Fatty...
  19. fuzzyfishin

    New MES 30, First Impressions - Build, Temp, and Cooking Results

     I would assume that the chips caught flame and/or left in to long.
  20. faty smoke 017.JPG

    faty smoke 017.JPG

    • fuzzyfishin
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    • Album: My faty smoke
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