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Hello all.
I am looking for a supplier for the high temp cheddar cheese. I searched the web and find crazy variations in price. Where do you guys get your high temp cheese? I am guessing that many of you have come to a point where you buy from the same place because you get value for the cash...
My brother used to send me hot dogs from the Michigan/Indiana border town of Elkhart, Indiana. The hot dogs were possibly Eckrich but unsure as they were sold a out of the meat counter at a store up there. I just got them as dogs vacuum packed by my brother, frozen and mailed to me in Texas.
At...
I know that there are a lot of spices out there but I can't buy them all. What do you always try to have available? Here is what I have. The bigger jars are the most often called for and the small ones are rarely used or just really small quantities.
I'm guessing it is not recommended but I am curious. I guess I would ask the same about beef and pork. I never thought about it before as I just paid attention to the anything to chicken cross contamination.
What say you?
I live in Terrell, TX in an apartment (recently divorced) with a very small porch.
My history for smoking food includes mostly large offset self built smokers and self built upright charcoal burners. I have built a lot of smokers over the years. Now that I am in an apartment with no place for a...
I made a mistake when I bought my MES 30. I thought all MES 30 smokers could work with the external "Cold Smoker" but I was incorrect. So I am starting off with a MES 30 Analog and a Cold Smoker that will not attache to my smoker. Rather than send the smoker or the Cold Smoker back I just decide...
I bought a MES. It is the analog one with legs. Looks pretty good but while I was assembling it I noticed that there is no chip loading tube like I saw described here. Turns out this one requires you to put the chips in through the door. I thought they all had the side loading. This would not be...
Anytime I use cure in a recipe I should make the recipe but not smoke it for 24 hours?
I read that in a post and several people seemed to agree.
ALSO
If I make Jerky I should marinate the jerky 24 hours then smoke it to dry?
If I make snack sticks I should mix all ingredients together, stuff...
Does anyone have a suggestion on a Jerky recipe that avoids the use of Soy Sauce and Teriyaki? I do not care for the taste of either of these.
One real issue that I can't seem to figure out is this; When I buy jerky it has what is a kind of sharp taste that to me defines jerky. All the other...