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  1. magnum3672

    Store bought Hot Links?

    Anyone know of a good store bought hot link? I always have an eye out at the grocery store since it's one of my favorites and I don't currently have space or equipment to make my own.
  2. magnum3672

    Keto Jerky

    I'm starting an adventure down a "low carb, high fat, high protein" diet (keto or atkins) and I think jerky would be an amazing snack while on this diet. However, most marinades and whatnot I've used in the past for Jerky has been high in sugar content. Does anyone have any good low carb...
  3. magnum3672

    File Cabinet Smoker?

    I'm looking at building my own smoker and I'm looking at file cabinets as a possible option. I would primarily use it for jerky (I typically hang my jerky strips off of skewers) and the square drawers seem like a perfect option for me to use. My main concern is that there would be some odd...
  4. magnum3672

    Overdone Pulled Pork

    So I smoked a boneless butt last night and my electric smoker went haywire or something and ran really hot. What I ended up with after about a 10 hour smoke was a melted door on my smoker and some very well done Pulled Pork. The outside was extra crispy and the inside was a bit dry. I don't...
  5. magnum3672

    Looking to smoke my bacon tonight, worried about temps

    Hi, my bacon is ready to be smoked tonight but the lowest it'll reach is 65 degrees. Think a big pan of ice will hold me over or should I just do a shorter hot smoke?
  6. magnum3672

    Protecting heating elements

    I have a Master Built smoker and have already burned through one heating element. Does anyone have any tips for extending the life of our electric smokers?
  7. magnum3672

    Replacement Heating Element

    Hi, I have a Landmann 32930 and it seems to have a short in the heating element. Every time I plug it in and the heating element starts to cycle it will pop the ground fault. I am not going to try it on an outlet without a ground fault because I'm worried about ruining something but I am...
  8. magnum3672

    Michigan Smokehouse Questions

    So I have a couple questions about smokehouses and you guys have been so helpful before. First, I'm in Michigan and from what I understand if I insulate the smokehouse it will still be usable in the winter time for hot smokes is that right? Second, Hot smoking in a smokehouse, what's the upper...
  9. magnum3672

    Basic Instructions?

    I have free run from the lady to build a smoker in the backyard. Any basic layouts out there or "how-to's" so I can get started with my planning? I have a lot of space to work with.
  10. magnum3672

    Replacement Parts for Master Forge?

    Hey guys, I've done a bit of looking around but I couldn't find any replacement parts for my Master Forge electric. I don't really want to spend 300 dollars on a new smoker so I'm trying to replace what I've got. I believe its the heating element. Anyways if you guys know any sources I'd...
  11. magnum3672

    Masterbuilt Just died

    So, for whatever reason (some sort of short in a cable or the heating element) my Masterbuilt smoker died. I'm going to clean it out and see whats up, but I figured you guys might want to know.
  12. magnum3672

    Pastrami not coming out Tender?

    I've made pastrami from store bought corned beef a couple times and every time it comes out really tough. What am I doing wrong? Or is it simply from the product I'm using? My method is as follows. Buy the corned beef (or defrost one from last year) and then cover in mustard and my rub. I smoke...
  13. magnum3672

    New Creative Idea for you guys (haven't seen one on here)

    I present to you gentlemen, The Shooter Sandwich 1 Loaf crusty bread 2 Steaks (Ribeyes are good for flavor) Mushrooms Shallots Sauces(we'll get into that) Cut the top 1/4 off the bread and hollow out the bottom, this is your vessel. Then, chop up the mushrooms and shallots and sweat those...
  14. magnum3672

    Cranking heat in Electric smoker

    I have a Masterforge 32 inch model and the heat never seems to get above 230-240 no matter what the thing registers at. Any advice or tips to make sure it gets higher? I ask because when doing chicken in the smoker I want to crisp up the skin using a slower method than the grill (prevents...
  15. magnum3672

    Turkey Lunchmeat questions

    So, I'm planning on taking a turkey breast and turning it into lunchmeat. My plan is to brine it for a day and then slap some salt and lemon pepper on it and let it smoke slow til it hits 160. Let it rest and cool and then slice it thin and package it. Anyone see any problems with that method...
  16. magnum3672

    Jerky Cannon Sausage Advice

    I have a meat grinder and I've used it to try and stuff sausages before but it doesn't work great (I had a hard time packing the sausage firmly enough). I was considering a jerky cannon anyways and I saw that some of them have attachments for making full size sausages as well as snack sticks. ...
  17. magnum3672

    AMazen Problem

    So, I've had the pellet smoker for a while now and I've had some serious issues keeping that badboy lit. I've tried all sorts of suggestions from letting it burn for up to 10 minutes before blowing it out and microwaving the pellets to clear out moisture but it will still go out. So last chance...
  18. magnum3672

    Venison Sausage questions

    So, my sister and I are going to use up some of my Dads venison from last year so he can go get some more this coming fall. I have some questions! 1. I hear that venison is super wet for sausage, is there some prep I should do before grinding/stuffing? This is all prefrozen venison. 2. I know...
  19. magnum3672

    Vacuum Dry Aging

    Has anyone used the UAMi Drybag system?  I was thinking about it as a possible experiment, but if I had some questions and their forum seems real slow.  You guys seem to experiment all the time so I thought I would talk to the experts.
  20. magnum3672

    Rendering Fat

    I have made some DEE-Licious buckboard bacon and this is probably my 10th time doing so (using pops brine method) and I'm wondering something about the frying.  I have tried what seems like every method and no matter what I do the fat on the bacon just will not render out at all. I'm using boned...
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