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Newbie !!!!!!!!!!!!!!

gary s

SMF Hall of Fame Pitmaster
OTBS Member
Joined Jan 6, 2011
  Good afternoon and welcome to the forum, from another cloudy but hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.



Meat Mopper
Joined Jul 24, 2016
  Good afternoon and welcome to the forum, from another cloudy but hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


Thankyou Sir :), and I believe you are right about the best site on the web and the best bunch of folks on the web from what I have seen !

Glad to be here, already learned a lot and learning more each day, just got all my spices in today except for the brown sugar, it will be here tomorrow, bought bulk at good prices of the basics, will get more a little at a time and until then I will go Walmart for any I might need, I got my 10" slicer, not the finest but I am impressed with it now that I see it, 1/4 hp motor, for jerky, some thin steaks, sandwich meat and some cheese it should do great, got 5 lb jugs of Ground Cayenne, Coarse ground Black Pepper, Minced Onions, Minced Garlic and a jug of Taco Seasoning for the wife, maybe make her some Taco Jerky  :), but she love Tacos so she will surely use it for Taco's and Burritos etc., and 4 gallons of the Golden Barrel Baking Molasses, I thought I was getting 2 cases of 4 of the 8 lb jugs of Fine Sea Salt, but I was not paying attention ????? only got 2 jugs, so will be making another order of that in the next couple of weeks, we are going to be brining a lot of meat with and without cure so need plenty of that and it is priced well, and of course got 50 lbs of white sugar locally since the price was right, got 10 lbs of cure, stocking !!!, so should not need any more of that for a long time, I could not resist the deal from http://www.sausagemaker.com/Default.asp , Insta-cure #1
Oh and my scale I got from the same place http://www.webstaurantstore.com/ , not special, 10 lbs for now but since it has the Tare/Zero function I can do 10 lb batchs for total weight until maybe I can afford one with a bigger tray, it does grams as well so it will be very nice overall I think, I would have liked a larger one, more poundage and a larger tray but I had to compromise.
And I already have the MES 30 Sportmans Elite Analog Smoker, added some more racks to it, going to post my mod once I get the last 3 racks I need in, ordered them from Master Built, they should be here early this coming week.
So I am all hyped and ready to season that puppy and get it full of some meats for Jerky first off, going to use it to cook with as well.

Going to make a purchase of some eye of round roasts very soon, so I will do about a pound for my virgin run and if all goes well will do the rest, going to get 3 15-18 lb pieces, so going to have plenty to do, since I am curing, I will go low temp on the process, just still fighting over how much time I want to smoke it, I am thinking with the design of this smoker (limited vent, which I may be modding, have to take it for a test drive first) that I may just smoke for the 2-3 hrs I see some sharing as their time, and just dry the rest, so cold smoke for a couple of hours and run no more than 130 on dehydrating after that, hope all goes well, but hence the test run, and if it gets overdone, np, I will seal it and store it for Pemmican !  LOL

Pretty excited, almost ready to get my feet wet thanks to all these fine people sharing their experience  :)


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