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  1. ctonello

    Fat rendering

    So I have made 10 lbs of sausage, this is my first time using pure pork fat and adding it. I made 5 lb of Moose sausage and 5 lbs deer pepperoni. I smoked the Moose sausage yesterday and finished it in the oven, the temp got too high a few times and all the fat rendered out and sausage is not...
  2. ctonello

    Grinding pork fat

    I received a bunch of pork fat from my butcher and not exactly sure what the best way to grind it is. Right now it is frozen in about 9x6 slabs. Some slabs still have the rind on others dont. I am planning on using it for venison sausage, my venison is already ground from the butcher. What...
  3. ctonello

    Venison and goose pastrami

    I really wanted to try and make pastrami and I had a few deer roasts and goose breasts so I figured why not? I've never made pastrami before so hopefully it turns out well. So here it goes. I started with this brine : 1 gal water 1 heap tb pink salt 1 cup kosher salt 3/4 cup brown sugar 1/4...
  4. ctonello

    Smoked Habaneros and Jalapeños

    I wanted to try and make some hot pepper powder so went to the store and got 15 Habaneros and 15 jalapeños, i also had 5 red chilis from the garden. I smoked them at 200 for 4 hours and then 250 for 2 more hours. I was using hickory pellets in the amnps. After the 6 hours they were far from dry...
  5. ctonello

    Getting Frustrated

    I was having problems before with my MES analog and amnps making a very acrid smoke, and came to the conclusion that it was poor airflow causing my problems. So I spent the last 2 days cutting up my smoker and making the mailbox mod. I don't have pictures at the moment but the smoker is up high...
  6. ctonello

    First bacon... Not so good

    I just smoked my first bacon overnight last night using the amnps in my mes. I used a full tray of apple pellets so it burned about 12 hours whike I slept. I tried some for breakfast this morning and that is some of the some worst tasting bacon ever. It tastes like im eating an old fire pit, an...
  7. ctonello

    Need help with smoke

    I am currently smoking a lake trout it has been smoking for just about 3 hours and the meat temp is at 124. So it has been in the danger zone for the 3 hours. The finishing temp for fish is 145 and a lot of the recipes I read said to smoke for 4-6 hours. How is that safe? I brined the fish for 9...
  8. ctonello

    Looking for ideas

    I want to build a side firebox for my MES. I will use it to put a AMNPS so I can use it for hot smokes. What is something cheap/easy find to use as the fire box? I plan to add a damper to it and a aluminum tube into the smoker. It will be sitting on the ground so needs to be flat on the bottom...
  9. ctonello

    Smoked Lake Trout and dip w/ q view

    Well im glad Im a better smoker than fisherman because otherwise I would starve. So my friend caught a 6.5 lb lake trout yesterday (right beside me I might add) and I said Id smoke it for him. I brined it over night in 8 cups water 1 cup kosher salt and 1 cup brown sugar. I let it rest after for...
  10. ctonello

    Smoked jerk chicken w/ Q View

    I made some smoked jerk chicken today and it will be definitly one of my favourite things to make again it was delicious! I started with 4 chicken quarters, added mustard and a store bought jerk rub and liberally coated all of it. I let that sit while I got the smoker ready. Set the smoker to...
  11. ctonello

    ABT question

    I made pulled pork on the weekend and have some left over. I want to use them to make ABTs but I fear it will dry out, do you guys put left over pulled pork in them or put it on near the end? Newb question I know.
  12. ctonello

    My first Pulled Pork with q-view

    I have been waiting all week for today so I can make my first pulled pork! I used a 4.5 lb picnic shoulder as I couldnt track down a boston butt, and I trimmed the skin off. Covered the shoulder in mustard and my favourite rub and let it sit overnight. I put it in my MES at 8:00am and let it...
  13. ctonello

    Im hooked...

    I just got in to smoking and I find myself on this site just learning as much as I can and wow there is a lot to take in! First lesson learned, not the cheapest hobby, I just ordered the maverick wireless probe, a jerky gun, and q matz for all of my racks. I am going to try my first pulled pork...
  14. ctonello

    Hello from Ontario

    Hello everyone, I just received a new smoker from the old lady at Christmas, and just from lurking around here Ive already made some tasty treats, so I decided I had to join. Love the site, it has already been very helpful and looking forward to becoming a memer of the community. The smoker I...
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