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  1. chief764

    Kielbasa start to finish for Chef Jimmy

    The ratio is determined by dividing the weight, in grams, of your trimmed meat by 1000.  Then, as you correctly stated, "take that ratio and times it out for the others" to get the actual amount required for your scenario. For example, I made this using 2293 grams of trimmed pork butt.  2293 /...
  2. chief764

    Kielbasa start to finish for Chef Jimmy

    I made the recipe this weekend using pork butt and it's the best smoked sausage I've ever eaten.  I used the AMNPS with Chargriller pellets in a Masterbuilt 40 Gen I. Smoked it for 2 hrs 15 minutes then took the AMNPS out of the smoker.  It took another 4 hours to get to 152F.  The smoke level...
  3. Kielbasa start to finish for Chef Jimmy

    Kielbasa start to finish for Chef Jimmy

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  4. 2013-11-2409.31.14.jpg

    2013-11-2409.31.14.jpg

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  5. chief764

    How did you come up with your screen name?

    I came up with it in 1992.  It's a combination of my rank in the USN at the time and my bday.
  6. chief764

    I think I got a good MES 40 (gen I)

    Here's the finished sausage.  I couldn't ask for anything better.  Pecan wood chips.
  7. 2013-11-10 20.25.00-1.jpg

    2013-11-10 20.25.00-1.jpg

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  8. I think I got a good MES 40 (gen I)

    I think I got a good MES 40 (gen I)

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  9. chief764

    I think I got a good MES 40 (gen I)

    I'm on my third smoke in one week on my new MES 40 (20070311).  So far I'm extremely pleased and trust me I was sweating bullets when I ordered it. I've used both the AMNPS and the Masterbuilt cold smoker attachment.  Both work well but the attachment really puts out smoke! Right now I'm cold...
  10. 2013-11-04 14.54.54.jpg

    2013-11-04 14.54.54.jpg

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  11. 2013-11-03 21.05.16.jpg

    2013-11-03 21.05.16.jpg

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  12. 2013-11-03 16.48.47.jpg

    2013-11-03 16.48.47.jpg

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  13. 2013-11-10 12.26.16.jpg

    2013-11-10 12.26.16.jpg

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  14. 2013-11-10 11.50.16.jpg

    2013-11-10 11.50.16.jpg

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  15. chief764

    First CB is in the Brine!

    Thanks, Foamheart.  SWMBO ensures I sanitize the place after processing any raw meat.  We always keep a spray bottle of 10% bleach solution to clean up cutting boards, utensils, etc. I like the idea of maple extract and I'll see if I can find some around town tomorrow.  What's the recommended...
  16. chief764

    Where in NC are you hailing from?

    I live in Hertford, which is between Elizabeth City and Edenton.  I am lucky to live near the Albemarle Sound and the OBX.
  17. First CB is in the Brine!

    First CB is in the Brine!

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  18. chief764

    First CB is in the Brine!

    Since I can't easily find pork bellies I decided to go for a Canadian bacon using a pork loin.  Made Pop's brine using: 1 gal water 1 cup granulated sugar 1 cup dark brown sugar 1 cup kosher salt 1 TB cure #1 Not very exciting but here's a shot of the pork loin just after I dropped it into...
  19. 2013-11-06 20.52.53.jpg

    2013-11-06 20.52.53.jpg

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  20. chief764

    MES 40 First Cook

    Here's the jerky going in the smoker.  
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