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  1. raselkirk

    Generic Brining Q...

    Hi All, Is there a point of no or diminishing returns for different meats concerning brining times? I could see where fish might disintegrate, but what about the more "solid" meats? Is time figured strictly by weight, meat, preference, or all of these? TIA! Russ
  2. raselkirk

    Smoking a pre-smoked spiral-cut ham

    Hi all, I did this last year and the men-folk liked it, the outer layers came out kinda like jerky. I want to do this again but with more appeal for the ladies. I thought about binding it with twine to keep the layers from separating and drying out. Anyone having tips, please respond. Thanks...
  3. raselkirk

    Smoking - if you don't want to stuff a turkey...

    What do you do with the cavity, if anything? Never smoked a full bird before, and the wife insists on doing her own oven-baked stuffing. My initial preference is to do a (smaller) deboned and netted breast, but curiosity's got the best of me here... Russ
  4. raselkirk

    Basic Q's for newbie

    Hi All, Been hankering to try homemade sausage, got a grinder/stuffer attachment for the Kitchen-Aid and just ordered some 19mm and 32 mm casings from Amazon (LEM brand). Wanted to ask first on which casings to buy, but with the forum down... Anyhow, the smaller are sheep with the larger being...
  5. raselkirk

    Beef stick Q...

    Hi All, I've got several recipes for beef stick/summer sausage written for the oven, but no info on doing them in a smoker. I just finished up a 2# log and have it wrapped in cheesecloth until tomorrow's smoke. Can I smoke it wrapped or will the cloth need to be removed first? The oven...
  6. raselkirk

    Can you cook a tenderloin too slow?

    Hi All, I've 2 little pork tenderloins (~ 1# each) on my MES @ 200° and they went from 40° to 86° in 20 minutes. At the 15 minute mark, I turned it down to 175° but they're still going up so fast I'm concerned they won't get enough smoke. My thought is to to drop it to 130° to stabilize them...
  7. raselkirk

    Beef Ribs, but...

    Hi All, The wife thought she did good buying a package of beef ribs - already split into individual pieces! HTH does one go about cooking these individual riblets in a MES30? Is there a weight/time/temp preference? I can't see probing these pieces with my Inkbird... TIA! Russ
  8. raselkirk

    Inkbird Feature Request...

    Hi All, I just bought an IBT-4XS and am really liking it. My old eyes have a hard time with the graph, any plans to make a "zoom" feature where one could pinch/pull on a graph axis to enlarge it? Thanks! Russ
  9. raselkirk

    Shocking!

    Hi All, My MES30 started giving out low voltage shocks today. Enough to feel but not enough to hurt. It's plugged into a GFI outlet, so I'm not really sure why it's not faulting the breaker? Anyhow, just looking to see if anyone else has experienced this and I'm looking through this forum to...
  10. raselkirk

    Stall temp...

    I did my 3rd brisket a few days ago and noticed some strangeness with stall temp. My stalls have been all over the place temp-wise. I use small 3# briskets (I think ya'll call them "flats") and set the smoker for 225°. This time it stalled at 153°, I let it go for 15 minutes before bumping up...
  11. raselkirk

    Cook time & temp advice needed

    Hi All, I'm gonna do a dozen ABTs later today, need advice on cook time/temp. We saw a segment on DDD where a chef did his 45 minutes at 250° in a smoker, but a short look here shows most go for 2 hrs minimum. This will be in my MES30 with mailbox mod. I've got boudain going on at 175°...
  12. raselkirk

    MES Cold Smoker Broke...

    Hi All, One of the leads burned off the element, tried to buy a new box and they're out-of-stock everywhere. Then I got to thinking - can I replace the element? I've not been able to find anything specifically for this smoke box and don't think MES even sells parts for it. I'm pretty good at...
  13. raselkirk

    LEM Jerky Cannon...

    Just blew mine up. Actually, it's been on the road to decline the last couple times I used it. Today, I had to squeeze the grip a half-dozen times to get a 1" long piece out of it. Took me 40 minutes (and a couple thousand squeezes!) to get 4 Frog Mats of jerky. I've had it apart before and it...
  14. raselkirk

    Cabbage Growing Q...

    Hi All, Not a "smoke" related Q, but I have, within the last several years, begun dabbling in gardening. This is my first attempt at cabbage! My tiny plot has 6 plants planted in mid-September from seedlings. From what I've read, they should have been ready to pick by Christmas, but they've...
  15. raselkirk

    What does it actually take...

    To get the venerable "smoke ring"? I've been doing this a couple years now and have never achieved the effect of a smoke ring on any of my meat. Is it time? Temperature? Type of wood? My stuff is always tasty with decent bark, but no visible smoke ring when cut into. Does it matter? Russ
  16. raselkirk

    Pink Salt vs Packaged "Cure"

    Hi all, I've been doing 'burger jerky with a LEM shooter for better than 5 years, mostly using "Hi Mountain" kits with packaged cure. Trouble is, this stuff is waaaay to salty for my taste. Lately I've been using the recommended amount of spice mix, deleting the "cure", and using 1/8 tsp of...
  17. raselkirk

    Thin Fajita Steaks

    Hi All, Gonna do up some some beef fajitas this afternoon, they are pounded out round steaks that are too thin to get a thermometer in, maybe 3/8" or so. Seems like everything "thin" that I try ends up like (tasty) shoe leather. Would there be some tricks I could try to make them retain a...
  18. raselkirk

    Ham jerky?

    Did double-smoked hams for Christmas, they came out great! The wife bought two pre-sliced Cure 81's and we basted with honey/molasses/apple juice with apple juice in the pan. After an hour or so, some of the slices started peeling off and falling on the rack where they proceeded to turn...
  19. raselkirk

    Lem Shooter and ground beef jerky...

    Hi All, I got a Lem jerky shooter for Christmas and just had to try it out today. First off, a good soapy cleaning. Ooops! The nut on the plunger fell off and into the disposal, not good. After fishing with a magnet for a few minutes, it dawned on me the nut is prolly non-magnetic stainless...
  20. raselkirk

    FAQ needed...

    Hi All, I've looked around and haven't seen a FAQ and I have a couple basic questions: 1) For what type of smoking is the water pan used and when to use it? 2) Is it better to keep the vent wide open for airflow or throttled to make the smoke last? 3) How long will jerky/snack stix keep when...
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