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  1. ndwildbill

    Rolla Pulsa

    I'm looking for a recipe for "Rolla Pulsa"...It is a scandanavian (Norwegian, Swedish) rolled meat product, generally made with beef flank steak, pork, and beef or veal round steak.  The only recipe I have found calls for using salt peter.  If I cannot find anything else, I may try that one...
  2. ndwildbill

    Canadian Bacon/Cottage Ham in MES

    Cured a piece of pork loin in Pop's brine for about 2 weeks.  Took it out of the brine, rinsed well, then into the fridge overnight to dry and start forming the pellicle. Out of the fridge, feeling sticky Bagged up ready to go in the MES.  Anybody know where I can get a small quantity of...
  3. ndwildbill

    Reuben Fatty

    Had some pastrami left over from some that I had made last week, and was hungry for a fatty, so decided to try a reuben fatty.  Rolled out a pound of 80-20 ground beef, spread thousand island dressing on that, piled sauerkraut on top of that, sliced up some pastrami and put that on next.  Then...
  4. ndwildbill

    Smoked Tilapia

    Local store had Tilapia on sale this week, so I decided to try Bear's step by step for smoking fish. As you can see, they turned out looking really good... And they taste as good as they look! Thanks Bear. Love the brine recipe. Sorry about not having more pictures, forgot about that until...
  5. ndwildbill

    Off Brand Pellets not staying lit in Amazen smoker

    Has anyone ever used "BBQR'r Delight pellets in an Amazn smoker?  I bought several one pound bags in assorted "flavors" on Amazon.  Had some jerky in the smoker drying, tried to get some Mesquite BBQ Delight pellets going in the Amezen, but could not get them to stay lit.  Microwaved for a...
  6. ndwildbill

    Apple Stuffed Pork Loin...Followed Bear's Step by Step

    Took a pork loin out of the freezer to put in the MES 30 today.  Decided to follow Bear's Step by Step for Apple Stuffed Pork Loin.  Filleted the loin wide open...not as easy as it looks!...put apple pie filling on the spread out loin, a dash of cinnamon.  Rolling it up and tying it was an...
  7. ndwildbill

    First MES---LEM Shooter jerky----Need help/advice

    Making jerky for first time on MES 30 today, with new LEM shooter, and mix that came with shooter.  Mixed per directions with 5# 80-20 ground beef.  Let sit in fridge overnight.  Shot it onto q-mats this morning, into the MES with oak pellets in the A-maz-en smoker.  Temp at 225.  Now, its about...
  8. ndwildbill

    First Time Pastrami

    Made pastrami out of a store bought corned beef over the weekend.  Soaked in ice water for a couple of hours with a couple water changes to get the salt out, dried good.  Rubbed with a mix of pepper, coriander, garlic powder, onion powder, mustard powder.  Wrapped, let sit overnight.  Smoked at...
  9. ndwildbill

    Using MES 30 Gen one in the rain

    I have an MES 30, gen one that I truly love.  Wanting to do a batch of ribs for the holiday family get together.  Problem is that showers/rain is forecast off and on most of the weekend.  I keep my MES on a patio, that is partially covered by a deck above...however rain drips from there...when...
  10. ndwildbill

    Pizza Fatty...First Fatty

    Smoked my first Fatty today.  Started with Italian sausage made from ground turkey, added a container of marinara sauce from Dominos, turkey pepperoni, fresh mushrooms, 6 cheese Italian cheese.  Maple pellets in the AMPS.  Turned out very tasty, but could have used more cheese.  Had to finish in...
  11. ndwildbill

    First Chuckie in MES 30!

    Smoking my first Chuck Roast in my fairly new MES 30 today.  3 pound roast, injected with beef broth, woosty sauce, and spog.  Then rub with mustard and SPOG.  Smoked at 235 until IT 160, then pulled, wrapped with onion, carrot, celery, and some of injection mix.  Waiting now for IT to reach 200...
  12. ndwildbill

    new smoker

    I smoked my first ribs in my new MES 30. Memphis Style, with only a dry rub. Turned out darn good if I do say so myself!
  13. ndwildbill

    New smoker

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