first piece of meat

[Edward Crook]

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

 

[Braz]

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

 

[Jeff Wright]

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

 

[HalfSmoked]

Sounds good waiting to see a finish.

Warren

 

[gmc2003]

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

Chris

 

[Edward Crook]

4 more hrs to go

 

[Edward Crook]

Almost there, Just came out

 

[Edward Crook]

 

[Edward Crook]

Just have to cool now an then slice hopefully

 

[HalfSmoked]

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

 

[Edward Crook]

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

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

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

 

[TomKnollRFV]

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..>

 

[Edward Crook]

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

 

[tallbm]

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

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!

 

[Edward Crook]

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!

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!

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

 

[tallbm]

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

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! :)

 

[oldsmokerdude]

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