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  1. buckinducks

    Vertical pellet smokers q?

    Do the pit boss vertical pellet smokers need pellets to heat or can it heat off just electric aswell? if they solely use pellets as fire , how similar are they to a traeger ? Or other pellet grill ? Same smoke flavoor more ? I would like a vertical smoker , hopper fed smoke , but would like to...
  2. buckinducks

    Is there a better way

    What is the BEST way to get , as close to “set and forget”, consistent smoke in an electric box smoker . I have had an amzn pellet tray for years and it is hit and miss. sometimes requires way to much screwing around. This is mostly for smokes lower than 225 , cured fish, jerky,meat sticks etc...
  3. buckinducks

    Bacon belly color ?

    been flipping 2 bags of belly dry/now liquid brine for 8 days now , stacking on top of each other . Thoughts on the colour difference ? No brine hitting that spot after all this time ? Was fairly heavy on brown sugar .
  4. buckinducks

    10 Man meals ?

    how many pounds of meat would you need for 10 hungry guys. Everything will be pre done before the trip. Thinking pulled pork would be easiest. Pre pull it before the trip then just need to warm it up and eat at the cabin. Any other ideas for a big group ? Mac and cheese Maybe beef brisket on...
  5. buckinducks

    Cure#1 & jerky ?

    I recently bought a food scale and want to test it out. Doing 3 pounds jerky, whole muscle meat. Diggindog calculator says for 3# 3.4 grams cure #1 24.03 grams salt 13.61 grams sugar Would like to cancel the salt as don't want it to be salty , and plan on putting soy in the brine. Is...
  6. buckinducks

    Cold smoke , how does it look?

    2nd time attempting bacon. 1st time I hot smoked it , it came out awesome. Was somewhat dry when it came out and nice golden brown. Used pops brine again and let fridge dry for 24hrs then cold smoked , looks almost like it just came out the brine , still moist looking. Is this normal for a...
  7. buckinducks

    First bacon belly , wet brined POPS

    Trying out my 1st belly on a new traeger. Currently sitting in pops brine Have a 2nd smaller chunk sitting on top. Going to try some heavy pepper on that piece maybe even move it to a ziplock with more spices in the brine. Any suggestions ? Plan is to put on traeger on smoke setting for a...
  8. buckinducks

    Bacon math help!

    Have a 3.125kg 3125 gram belly skin off. Would like to dry rub. How much cure #1 Salt Sugar , brown ? If anyone can convert the cure to teaspoons or what not that would be great. My scale has not arrived yet and this thing needs to be cured !
  9. buckinducks

    Favorite Pellet grill recipes ?

    Have just upgraded my mes30 w/amnps too a full size traeger pellet grill! Spring is almost upon us up here in the north and would love to know your favorite recipe for the pellet grill. Being that it replaced my propane bbq, everything that was recently bbq'd will also be cooked on the traeger...
  10. buckinducks

    How do meat shops perfect their sausage

    What's the trick to getting garlic sausage or kielbasa to not wrinkle and be so perfect looking like in the stores? Cooking methods ? Have to stuff it better? Texture of meat mix ? Trying to get less wrinkle in my pepperoni sticks/sausage
  11. buckinducks

    Cajun sticks

    Kit was $30 at local cabelas , only purchased because This is my first true stuffed sticks and wanted to make it easier. Going to be making the above this weekend , kit comes with 2 very large bags of seasoning, 2 large bags of cure ( the 2 table spoons/ pound stuff). And 4 logs of casings...
  12. buckinducks

    Freezing sausage cure vs no cure

    Looking to make some hot Italian sausages for the BBQ, not really sure if they'll turn out how I want if I smoke them. Basically some will be grilled up fresh and the majority vac sealed and put in the freezer. Will cure affect the freezing or unthawed product ? Make its shelf life longer?
  13. buckinducks

    Lem 5 pound question !

    In the above it states if you want to make snack sticks order the 606A stuffing tube (15$) so I added it to my cart , I then scrolled down the page to the stainless steel stuffer and added it to my cart. Package arrived in 5 business days and pleased with it. Expecting to find 3 tubes then an...
  14. buckinducks

    Summer sausage kit +extra

    Going to start my first summer sausage with this hi-mountain kit. Figured I would only start with 2 logs which equals 6 pounds of meat according to instructions. Will be mixing all 6 pounds exactly as the instructions state and filling 1 log, the next log I think I'm going to try adding cheese...
  15. buckinducks

    Chipotle SAUCE

    Anybody have a good homemade chipotle sauce recipe. Something like you would find at subway or Costco sold a good one , chipotle ayole but switched it to a sriracha chipotle. Have tried a couple "copycat recipes" but they seem to lime based and miss the taste completely.
  16. buckinducks

    Meat gone bad

    Twice now has meat gone bad on me from my local butcher shop. First was a 5# pork but that went bad in 1 day in my fridge and now 4# of rouladen for jerky which smelled kinda weird right when I got home , 5 minutes away, the meat was still cool to the touch. This is suppose to be a high end...
  17. buckinducks

    Crab balls quick and easy

    Made crab balls this past weekend in the Turkey deep frier , turned out awesome great little appetizer that's so easy you can't screw up. Recipe calls for 1 pound crab meat, I used 1 can of real crab and 2 small packages of imitation crab. Can use all imitation crab if you want. Finely chop...
  18. buckinducks

    How many # in MES 30

    I Want to know how many pounds of meat fit on all 3 racks in the MES 30. Specifically for sliced jerky? I know if I have too much I can use the toothpick method and hang it. Not specifically , post random weights/cuts that fit for example , 5 pounds of bears pepperoni sticks fit on to 2 racks...
  19. buckinducks

    Quick help ! Jerky cure ?

    I have multiple packs of cure and a large bag , they are from a set like high mountain . I was going to make bears pep sticks using his excact recipe. However all the cure packs say "jerky cure" mix 1 pack with 1 pound ground beef. Is "jerky" cure going to cause issues if making pepperoni...
  20. buckinducks

    "Funnest" thing to smoke

    In other words what do you enjoy having in your smoker compared to other foods?
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