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  1. saugeyejoe

    First stab at polish sausage.

    Well I finally tried sausage.  Used some old equipment, this stuffer was patened in 1888 and not made much later, but worked well.  Used a whole lot of elbow grease to stuff these. Into the smoke....... More QVIEW later.........
  2. saugeyejoe

    Lake Erie Gold

    Rumor has it " the shoulders are good" as long as no one sees you cutting them out. The perch were a little slow today.  Beer was cold and the lake was flat......
  3. saugeyejoe

    Pork shoulder

    Heat wave in Findlay Ohio, decided to skip work and smoke a ~5 Lbs pork shoulder.  50F, short sleeves and feeling like summer. 5 Lbs shoulder with a little Frenches mustard.  Covered with Bone Sucking rub and a little extra cayenne pepper. Took her to 165F with some hickory smoke, foiled...
  4. saugeyejoe

    Saturdays Canadian bacon and Sundays ribs

    Finally had some nice weather and did a little smoking.  Canadian bacon on Saturday and Sunday ribs. Out of the fridge after 7 days of curing. Into the smoke, apple and cherry. 6 pounds of goodness. (just a third of it).  Usually that's beer in the background. All sliced up. Now the...
  5. saugeyejoe

    First Buckboard Bacon

    First stab at buckboard.  ~3.5 lbs pork shoulder, TQ and brown sugar for 7 days.  Coated with pepper, onion powder and garlic powder.  Cooked at 225 until IT reached 165.   Took a break then sliced.  Tastes a lot like canadian bacon, not as much marbled fat as i was expecting. Oh well, tastes...
  6. saugeyejoe

    My First Brisket

    I finally got around to doing a brisket.  5 pounder from Wally World.  Cooked in the MES at 225, wrapped in foil at 160.... then to 200.  Used a mix of apple and hickory.  A "few" cheap beers got me through the 12 hour smoke. Salt, Onion powder, pepper, garlic powder and a touch of cayenne...
  7. saugeyejoe

    Guys, need a little advice.

    I’ve been smoking food in my Masterbuilt propane smoker since August 2010 with pretty good results.   I copied Bearcarver (many thanks) recipes for the most part but ventured on my own here and there and have been happy with the results.   I recently “upgraded” to a MES 30 and added an AMAZN...
  8. saugeyejoe

    First attempt at roast beef

    After seeing all of the pictures of roast beef I had to give it a try. My first attempt........... 3 Lbs. sirloin, seasoned with Montreal steak seasoning, garlic powder and onion powder. Two hours at 230F, internal temp at 140, used hickory chips for smoke.  I was expecting this to take 4...
  9. saugeyejoe

    New guy from Findlay Ohio

    Just purchased a Masterbuilt propane smoker several weeks ago.  I have played around with pork and chicken so far with pretty good results.  You folks have a great site, hope to learn as much as I can. Thanks, Joe
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