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  1. lav25

    Sausage smoking question

    Thanks to @WMT for asking, I had the same question. My MES 30 died last year, still use if for a smoking cabinet but I've got a cold smoke generator and wanted to see if it was safe. Exactly the info I needed.
  2. lav25

    Broken digital MES-30: Dial Conversion?

    Excellent, thanks to everyone who has responded! Now I've got a new set of options to look at. Would do so now but it's raining like crazy here today. At least the cover is back on the smoker, FWIW.
  3. lav25

    Broken digital MES-30: Dial Conversion?

    Okay, this is exactly backwards to the other questions I've found here. I have a digital MES-30 with a busted digital control unit that I'd like to convert to an analog, dial driven unit. Why? Background. I live in Japan. I'm an American, long-term resident here. When I got this MES-30 digital...
  4. lav25

    Smoked Pork Shoulder and Baked Beans with QView

    American summer lunch in Japan.
  5. lav25

    Smoked Pork Shoulder and Baked Beans with QView

    Szechuan spiced, took ten hours: BBQ spiced, took 12 hours: No pics of beans, because, well, beans. Also made cornbread, cucumber and onion salad, and there will be corn on the cob. Thanks for looking!
  6. lav25

    Smoked Pork Shoulder and Baked Beans with QView

    10 hours for the one, 12 hours for the other, split from a 5.5lb original. Spectacular bark, but pics tomorrow, past my bedtime.
  7. lav25

    Smoked Pork Shoulder and Baked Beans with QView

    The stall, the stall. Each piece is about 2.75lbs and they've been in there for nine hours at 225. Well, 8 at 225, I kicked it up to 240 when they got to 180 about an hour ago. Beans are good though.
  8. lav25

    Smoked Pork Shoulder and Baked Beans with QView

    Pulled pork will be on the menu tomorrow, but we're having it at the inlaws, so I've got to cook it today. I got a ~5lb pork shoulder, but thought that that would be a bit much (there are only 4 of us eating), so I split it into two. The one on the left was rubbed and ziplocked with something...
    • lav25
    • Thread
    • Replies: 7
    • Forum: Pork
  9. lav25

    smoking bacon... COLD OR HOT SMOKE?

    My apologies for the thread derailment, to get back to the original topic, my newb 2 cents is that I did my first ever hot smoke of bacon and I don't really plan on going back to cold. I found that it got more smoke flavor in in the same amount of time, the bacon is easier to slice (I just have...
  10. lav25

    smoking bacon... COLD OR HOT SMOKE?

    Thanks Bear, good to know. I've been searching images and threads to try and sort things out, but having direct knowledgeable advice is best of all. Could you explain what you mean by "finicky" in this case? Difficulty maintaining smoke, or temperature control, or...? I'd like to get as much...
  11. lav25

    smoking bacon... COLD OR HOT SMOKE?

    I never thought of that. They crumble by hand, one of the problems is actually getting them out of the shrink wrap intact. I'll have to give that a shot. Not sure which generation my MES 30 is, but there aren't any support bars in the bottom. I can probably just provide some lift with balled up...
  12. lav25

    smoking bacon... COLD OR HOT SMOKE?

    Nope, but we do have "Smoke Wood" blocks of compressed sawdust for smokers. Works fine, it's just the time issue, 2-3 hours per block.
  13. lav25

    smoking bacon... COLD OR HOT SMOKE?

    Wow, should have read this thread a long time ago. I just did a 5lb or so block that had been ziplock "dry cured" for a week and change with cold smoke (ambient air temp 48F, a block of sawdust made for smoking in the bottom of the MES 30) for only about three hours, which is how I've done it in...
  14. lav25

    First attempt at biltong

    The flavor is good, a bit salty but not too bad. My wife, who has mixed reactions to my smoking adventures, loved the stuff. We had a picnic yesterday, I cut up a few strips to bring along, and before I knew it, they were gone. Bartender friend of mine says I should go into business. Now...
  15. lav25

    First attempt at biltong

    All done! Got home late last night, the biltong had been in the smoker (no smoke) for about 11 hours at 100F, with the fan blowing in the chip loader hole and the vent wide open. It looked like this: but when I cut it, it was still pretty wet inside: so I went to bed. This morning, I...
  16. lav25

    First attempt at biltong

    Okay, different browser. Here's how the pros don't it: Sorry for the hot pink tape, it was leftover from a Halloween costume project. 1.5kg (~3 lbs) of marinated and dry-rubbed beef hung on the recommended bent paperclips, ready to hang: And all hung up from the top shelf, with plenty...
  17. lav25

    First attempt at biltong

    Current humidity is 54%, been running in the high 40% to low 60% lately, no forecast for rain so that should be pretty steady, and the temps for this week are highs in the low 70s F, dropping to around 50 overnight. I wish I had space to hang some in my fridge, I really do, but it's a pretty...
  18. lav25

    First attempt at biltong

    Thanks for the tips John! I'm already started on this round, so if it doesn't work out, next time around I'll take a close look at your recipe. I've been doing some more research overnight while things cure (or whatever the proper term is) and I think I'm going to go with a bit of a cheat. I can...
  19. lav25

    First attempt at biltong

    So when I decided to make jerky the other week, I saw a recipe for South African biltong here and decided to give that a shot. Big blocks of meat are hard to find around here, but my local restaurant supply store had tri-tip at what passes for a reasonable price in Japan, so I grabbed a couple...
  20. lav25

    I have a dehydrator and I have MES30 which is better at making jerky and how?

    Question: I just made my first-ever jerky from a premixed marinade packet, something called Spice 'N Slice Jerky Mix. Directions said to mix 2lbs of lean ground beef with the packet contents and a bit of water, then roll the meat out to less than 1/4" thick, then put in the dehydrator or smoker...
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