1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

first piece of meat

Discussion in 'Electric Smokers' started by Edward Crook, Nov 6, 2018.

  1. Edward Crook

    Edward Crook Newbie

    The new Mes 40 went to work today, so far, creating a piece of Canadian bacon as we speak. After reading the bears wonderful suggestions on the smoker plus his receipe's, the cure day is up.My temp swing is, for the last 4 hrs, has been 2 degrees down and only 3 up. More than perfect for me. The new pellet maze, 5x8, with the mailbox mod, is the cats meow. Looking good for being only 5 hrs into the smoke. Gotta love it when a plan comes together. Tomorrow is the dried beef day which will take a lot longer. Thanks to EVERONE on the forum.
    Eddy C
    My dried beef receipe calls for turning down smoker to 115 degrees for the last 4 DAYS. The 2 in the fridge. Another 1 form Culinary and sausage maker. We will see
     
  2. Braz

    Braz Smoking Fanatic SMF Premier Member

    A 5 degree temp swing is almost freakishly good for a "stock" MES.
     
  3. Jeff Wright

    Jeff Wright Smoking Fanatic SMF Premier Member

    Glad you are enjoying your smoke, Eddy. Unfortunately it isn't really happening. Can't be since there are no pictures!
     
  4. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Sounds good waiting to see a finish.

    Warren
     
  5. gmc2003

    gmc2003 Master of the Pit

    Sounds really good, but we're a see it to believe it crowd.

    Chris
     
  6. Edward Crook

    Edward Crook Newbie

    20181106_164335.jpg 4 more hrs to go
     
    Last edited: Nov 6, 2018
  7. Edward Crook

    Edward Crook Newbie

    IMG_0696.JPG Almost there, Just came out
     
    Last edited: Nov 6, 2018
  8. Edward Crook

    Edward Crook Newbie

    IMG_0695.JPG
     
    HalfSmoked likes this.
  9. Edward Crook

    Edward Crook Newbie

    Just have to cool now an then slice hopefully
     
  10. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Man I could eat some of that I can bring some eggs make some biscuits too fried taters may as well make it a meal.

    Warren
     
  11. Edward Crook

    Edward Crook Newbie

    In between some of the bump ups towards the end the swings went up to8-9 but right back down after 2 cycle with bears info on the subject. Could not be happier
     
  12. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Ahh the new MES look....when the window isn't solid black...

    Wait till you start doing buckboard bacon as well!

    Welcome aboard the MES train! <Don't be to loud or a stick burner user might brain us with a log..>
     
  13. Edward Crook

    Edward Crook Newbie

    Not to sound stupid but BB takes like what compared to Canadian bacon. Just cuiowhich one is more like real bacon. Thanks 4 the welcome
    diaedy
     
  14. tallbm

    tallbm Master of the Pit

    Hi there and welcome!

    Congrats on the success!
    Just a word of safety, if you are doing meat at 115 degrees for 4 days in the smoker it will need to have been cured with the appropriate amount of cure#1. Cure #1 would keep the meat from going bad at a 115F temp.

    Also if you planned to go 115F for 4 days straight I'm not sure cure#1 would be enough to protect the meat but I'll let more knowledgeable guys weigh in on that :)

    Enjoy the MES!
     
  15. Edward Crook

    Edward Crook Newbie

    Let me try to reverify. The 4 days at 115 degrees is the final steps after completing 34 hrs of higher temps and countless hours. It is cured with #1 ect. The 4 days is just to dry it out MORE to get drier.

    receipe
    10 hrs at 100-110 degrees no smoke
    12 hrs at 100-110 with smoke
    6 hrs at 120 no smoke
    7 hrs at 130 no smoke
    after 35 hrs 115 for 4 days. product will shrink 35-40 percent but will still have 50 % original moisture. Cool 6 hrs an then place in fridge. It is a Great Sausage and meat curing receipe.
    diaedy
     
  16. tallbm

    tallbm Master of the Pit

    Ah ok that much more sensible than 4 straight days at 115F hahaha. We sometimes see some weird procedures get posted here on the forum sometimes so I didn't want to take anything for granted.

    I'm looking forward to seeing the final product! :)
     
  17. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Looks great so far. Where do I sign up for samples?