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Curb pickup MES 30B
My husband called to let me know there was a smoker on the curb for trash pickup a mile or so from home, so of course I went to find it. It's a MES30B, which I can see is a very basic analog electric model with no viewing window. It's crusty, a little rusty, and the price is right. I already...- vikkip
- Thread
- mes
- Replies: 17
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Looking for the ultimate smoked sausage recipe
Nothing goes better with brisket and beans than a lovely grilled smoked sausage. I can just taste it now...it's like a Polish sausage but with less marjoram than most, a nice balance of garlic and salt, and definitely made of pork. I've had a few of these down in San Benito TX that perfectly... -
"Help wanted" venison jerky
I have a nice batch of venison to turn into other food forms. I have snack sticks and my favorite smoked sausage recipe underway, but I saved some nice, tender pieces of rump with which to make jerky. It's all trimmed, defatted, silverskin removed, and ready to slice. What I seek is a...- vikkip
- Thread
- Replies: 2
- Forum: Making Jerky
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The art and science of brisket - I failed this course
Yesterday I put my third brisket ever on the smoker. It was a beautiful 15.6 pound packer cut, well marbled, and I trimmed it to 1/4". It was also much too long to fit the shelves of my slightly modified, rebuilt GOSM so I split it about halfway lengthwise. Since it was prone to overachieving... -
bacon not right?
I know the mantra is "if in doubt, throw it out" but I'd like a second opinion. I bought a belly from the packer, it came in vacuum pack. I usually get fresh bellies but not available that day. I put a belly piece in to dry cure. 1.3kg total weight with skin off. I calculated at 2.5% salt... -
Venison overload, recipes wanted!
I have a lot of venison to convert into sausages this year. Problem is that my go-to recipes are nearly all pork sausage. I can cold or hot smoke and have a 5# stuffer, casings of many sizes, pink salt, NFDM, spices, etc. I'm looking for a couple of simple and good recipes: Summer sausage... -
Trying a pork butt ham
'Tis the season for ham, and after being sorely disappointed by the appearance of rolled "ham products" on family members' dinner tables this season, I decided it's time to make a "real ham". While a country ham is something I want to do, I don't have a fresh pork ham or picnic handy, but I had... -
Greetings from a smoked meat lover!
Hi! My name is Vikki, I live in Michigan, and I am addicted to smoked meats. I am pretty good at making beer, bread, cheese, sausage, and BBQ, five of the basic food groups (steak and smoked meats being the others). I am working on improving my curing and smoking techniques so I hope to... -
Bacon newbie...some late advice please!
Greetings. I am new to this forum, and found it when questioning what I should expect with my first slab of bacon. I am not a total newbie to smoked meats or sausage, but this is my first stab at a slab. I bought a beautiful full belly from a local butcher-packer and started curing the same...
