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  1. slideman

    Nitrate free Canadian Bacon

    Okay guys,  I'm staying with the Tender Quick.  I appreciate everyone's input.
  2. slideman

    Nitrate free Canadian Bacon

    Hey Pops, when you say it is dangersous, do you mean because it may not be able to be kept from spoiling?  If so, mabe I could slice it and keep it in the freezer until I needed a few slices.
  3. slideman

    Nitrate free Canadian Bacon

    Hey guys I really appreciate your input on this matter.  I have a 4 pounder almost ready to smoke, but I may give the salt cure a try in the near future.
  4. slideman

    Nitrate free Canadian Bacon

    Has anyone ever made Canadian Bacon using just salt in order to make it nitrate free?  I have been making it using a 4lb loin and Tender Quick, which has turned out great.  However, the little redhead would like me to try and make it with just salt.  Has anyone ever tried doing this?  ...
  5. slideman

    How Many Mes Owners Here?

    This MES 30 is my first smoker.  The first thing I ever smoked was an 8 1/2 lb brisket, and that was about 3 weeks ago.  I invited over a bunch of the family and everone loved it.  I have 4lbs of pok loin in the refregerator right now that I will turn into bacon later this week.  I got the MES...
  6. slideman

    Jumping In

    Thanks a lot Barry,  I certainly appreciate your advice and will utilize all of it.  Have a good one--Ken
  7. slideman

    Jumping In

    Yes, I left it in for 10 hours.  It was a big hit last night for supper.  Thanks for asking!
  8. slideman

    Jumping In

    Hey guys, I'm noe 6 hrs into this brisket.  It is 6.5 lbs and I just checked it with my meat thermometer and registered 146 degrees.  Should I just keep on, keepin on?
  9. slideman

    Jumping In

    I'm 3 hours into this smoke and my shirt already smells good enought to eat.  I appreciate everyones help and have utilized all of your tips...Thanks so much!
  10. slideman

    Jumping In

    I'll be sure and do that.  I appreciate the advice!
  11. slideman

    Jumping In

    I do have a thermometer so I guess I'll check it after 9 hrs or so. 
  12. slideman

    Jumping In

    I was just going to go with Jeff's advice in the video about 230 degrees and use a pan and rack.
  13. slideman

    Jumping In

    Hello everyone,  I just purchase my Masterbuit 30" electric.  I got it last night and will smoke a 6.5 lb brisket in the morning.  I've watched Jeff's videos and I've read everything I could find in the forums, so I'm jumping in with both feet.  I'll start first thing in the morning.  I just...
  14. slideman

    Hello, I just wanted to thank you for the invaluable info on the smokers and their ratings. You...

    Hello, I just wanted to thank you for the invaluable info on the smokers and their ratings. You even told me the best place to purchase one. I just settled for the Mastebuilt electric 30 inch cabinet style. I can't wait to put it to use on my patio. Thanks---Slideman
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