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  1. electricblue

    What size pipe for MES 30

    I wanna do the mailbox mod.  What size pipe is on the MES. 2 1/2?
  2. electricblue

    2nd brisket. Wood question

    I did my 2nd ever brisket on my new MES30 and it was awesome.  My question is.  The smoke flavor was a bit too smokey.  I used hickory for about 3 hours.  I never really got a good red smoke ring but tasted plenty smokey.   What would you recommend as for wood type, amount, how long to use? ...
  3. electricblue

    MES Model # 20070411

    Been looking for an electric is this model any good?  I'm guessing this is a gen 2.  Model # 20070411   I found this one used for 150$
  4. electricblue

    Wild hogs sausage fat ratio question

    I going to try a wild hog sausage.  I've trimmed off all the hog fat and will add beef fat.  At what ratio do yall think? 50/50
  5. electricblue

    Brandon meats recipe

    This place has the best venison summer sausage recipe.  It's like crack.  So I called them to ask if they would sell it and she gave me the place that they get it. PS seasoning and spices  When I call them to ask which one they purchase they tell me its a special blend and can't give it to me.  ...
  6. electricblue

    Thanks for having me

    New guy here.  I am here to figure out how to make this killer deer summer sausage my neighbor gets every year from Wisconsin.  It's like crack.   I won't share it with anyone....  Thanks for sharing
  7. electricblue

    Help with spice mix

    I'm going to do my first batch of venison summer sausage and I want to get the flavor right before I make a big batch.  I made this recipe and subed beef for venison.  It was very bland.  No flavor.  Can someone help me with some good flavor? 3 lbground venison1 lbground pork (we use pork butt...
  8. electricblue

    What is the difference between summer sausage and bologna

    I'm trying to recreate a deer salami we got from Wisconsin.  It was in a 3" fibrous casing.  All I can remember is it had mustard seed in it.  I think I found a recipe.  The one with mustard seed a all similar.    As far as the mix should I use pork butt, pork trimmings, pork sausage? 
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