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40" Master built.
Well after 7 or so years with my Bradley I decided to try the 40" masterbuilt. But now in the cold weather its not comparing at all. Its 28 degrees and inside a garage. and i cant get over 129 Degrees. That's set at 160 Degrees. Every once in a while it starts cooling down as if it was shut...- viper1
- Thread
- Replies: 5
- Forum: Electric Smokers
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MES 40 Digital front controller with window.
Not sure what Gen this would be. But Im the new owner of it. I really dislike the digital setup. Having to set times before the element will work. Much prefered my Bradley in that manner. So looking to find a way to bypass the digital to use a Auber Pid. Should be simple as connecting to the...- viper1
- Thread
- Replies: 2
- Forum: Electric Smokers
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Fresh Kielbasa
Perfectly safe as long as it does not fall into the 40-140 degree range to long. 2 hours definitely won't hurt. -
Smoking for the wedding! Early arrivals.
Well did up three pork hams for pulled pork. Smoked and rubbed them in Jan's Rub and one in Toms rub. 18 hours of smoking for four hams. Here is a couple pics to show you. a couple pics are repeat. Hope you enjoy. Pork ham rubbed and sat in fridge overnight and then set out 2 hours warming up...- viper1
- Post #4
- Forum: Meat Selection and Processing
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Smoking for the wedding! Early arrivals.
These one I putt in the oven on 350 degrees,fat down and sprinkled with salt pepper and cajun seasonings. Which I re did after removing them to taste. They were very good.- viper1
- Post #3
- Forum: Meat Selection and Processing
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Vipers Cajun Death Dust.
So many call hot many things so I wanted a spice I could adjust. So this is what I came up with. Well after trying so many things and even to the point of infusing flavors I came back to a basic formula with additives for different folks. My wife loves the mild and sayts its as good or better...- viper1
- Thread
- Replies: 2
- Forum: Sauces, Rubs & Marinades
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Smoking for the wedding! Early arrivals.
Well time to start with the pulled pork. Took them out of refrigerator and gave 2 of them a good rub down using Jan's Rub. Rubbed the other With Toms TMB Rib Rub just to try it out. Had it on ribs and it was great figured what the heck try some pulled pork with it. I'm sure it will be great. Now...- viper1
- Thread
- Replies: 8
- Forum: Meat Selection and Processing
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Garlic Knockers or Knockwurst
Now that is weird! LOL Been almost two months and 3 batches since i posted this. Then you post that and Im here watching the tube with two of them same sandwiches in my hand. Very good and a keeper. Making another larger batch soon. As I have found it freezes really well. Thanks for the good...- viper1
- Post #13
- Forum: Grilling Beef
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KitchenAdie sausage Stuffer
Well I also had full intentions of using it when I bought it. So I bought the biggest and best. But my wife loves and uses it all the time. So that alone made it worth it. And as my smoker and things are my bragging things a women with an expensive mixer that she loves is her's.Did I mention she... -
KitchenAdie sausage Stuffer
If your doing 5lb or so batches there is no better. I still use it for small batches. Bigger ones are more work to clean. After I started making batches constantly over 10-15 lbs I bought a turbo electric grinder. Stuffers on any grinder are all the same. They serve the purpose well, but I use a... -
makin bacon Is it worth it?
This is a simple dryed cure bacon. You can use any pork for. But we prefer butt. makes buck board bacon or hillbilly bacon both the same thing. I like butt bacon because it has enough but not too much fat. I have tried to write it out simply but if any questions just pm me. bacon is so simple... -
You really can smoke about any thing!
Hmm! First I ever saw it and just had to post. THats a women after my own taste! LOL -
You really can smoke about any thing!
No where really. A friend seen it some where and sent it to me to see. Thought it was cute. Why? -
you can smoke anything.jpg
- viper1
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Can I make jerky from pork ???
Jerky is nothing more then dried meat and can use any meat. That said loin is one of the best. You want no fat or as little as you can get. Its fat that cause jerky to spoil. quickly. I like to use this for muscle Jerky: Meat sliced 1/4 inch thick or cubed approximately 1" 1/2 cup...
