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  1. clark337

    first salmon smoke

    Thats what i was going to go to was 140 it. But read that 160 was cooked for fish and 140 was if u were vacuum sealing which i have not purchased yet. Next purchase with slicer and grinder. And thanks for the advice. I did take notes. I will be using a dry brine from now on unless...
  2. first salmon smoke

    first salmon smoke

    • clark337
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  3. clark337

    first salmon smoke

    Did my first salmon smoke. Learned alot after it. First i thought i messed em up. But still turned out fine. They werent fresh salmon. They were freezered for couple days n thawed em out skined em put in a liquid brine i found on here. Was my first mistake. Didnt read up enough...
  4. 20150315_132342.jpg

    20150315_132342.jpg

    • clark337
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  5. clark337

    10lb pork butt. 1st time!!!

    I leet it cool overnight. I woke up to the wife already pulling it apart. Made it for her bday so i wasnt able to get a full q view of the butt done. all i got is of it all pulled. But she loves it
  6. 10lb pork butt. 1st time!!!

    10lb pork butt. 1st time!!!

    • clark337
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  7. 20150315_105944.jpg

    20150315_105944.jpg

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    • Album: 10lb pork butt. 1st time!!!
  8. clark337

    10lb pork butt. 1st time!!!

    im doing my first pork butt today. Started the process on thursday evening. I did a mixture of materbuilts recipe of the beginners luck pulled pork and bearcarvers recipe. Let er sit in 24oz of root beer for 24 hrs. Pulled it out. Didnt pat or rinse it went straight to my store bought dry...
  9. clark337

    2nd time was a charm

    i used this recipe http://www.smokingmeatforums.com/t/138397/beef-jerky-ten-pounds-two-types-with-pics
  10. smoked almonds

    smoked almonds

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  11. clark337

    smoked almonds

    My mom loves em. She wont be buying bags anymore tho. I used a recipe i found on here plus another batch from a recipe in my amnps tray and they turned out amazing
  12. 20150313_185334.jpg

    20150313_185334.jpg

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  13. 2nd time was a charm

    2nd time was a charm

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  14. clark337

    2nd time was a charm

    Thanks for the advice from my first mess up. I did another run at jerky and made sure my vent was open n i dried em first before i put a light apple smoke to em. Took 8 hrs in my mes 30. But worth it. Ppl at work said better than store bought jack links.
  15. 20150313_185354.jpg

    20150313_185354.jpg

    • clark337
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  16. clark337

    thinking i messed up??? any help?

    Thanks everyone that put there 2 cents in. I appreciate that. I ended up doin another batch that turned out amazinG. Got some almonds on it now and a salmon in some brine for 6 hrs and a pork butt in some root beer. for the weekend
  17. clark337

    thinking i messed up??? any help?

    Thanks for the advice. I kinda figured that after reading post im pickin up more meat and some cure one this week to do it again. But dont really understand the cure 1. I kno its like tc. But less salt. I did have tc in my mixture. cuz i havent been able to find cure at a store...
  18. clark337

    thinking i messed up??? any help?

    my smoker is brand new 2nd time using it. I also have the amnps but no pellets or dust. Just chips. If i get pellets put that at the bottom with burner on at 150 would that be different? Or when u use that thing do u just use that and no heat? new to this whole smoking aspect.
  19. clark337

    thinking i messed up??? any help?

    I marinated my meat for 24hrs pur some hickory chips in set to 130. (Mes 30) was in for about 3hrs. Was still wet so i added more chips and turned to 150 for another hr. Than noticed my vent was closed and was still wet so opened vent and turned to 170 For 45 mins. im thinkin i...
  20. first smoke in my new mes 30

    first smoke in my new mes 30

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