Recent content by melleram

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  1. melleram

    First time doing whole chickens w/Q View

    Splitting it with poultry shears or scissors is by far the easiest.
  2. melleram

    To Wrap a Pork Butt or To Not Wrap A Pork Butt

    Wrapped for the first time superbowl sunday, came out mushy to me.  Wont be wrapping again
  3. melleram

    3/8" Stuffing Tube

    You got it right there.  If you let the meat cure in a tub overnight, then try to stuff it through the 3/8" tube you will be in for a workout and possibly broke stuffer
  4. melleram

    Question on Chicken and a brine

    48 hours is too long for me, the bird will need an hour soak in clean water just to draw out some of the salt. I spatchcook mine then brine.  When you spatchcook them you open them up so the brine can get all around the bird easier than leaving it whole.  Almost like brining pieces instead of a...
  5. melleram

    MES 30 first smoke not so great :( advice plz?

    Spatchcook them birds.  Using poultry shears cut down each side of the backbone and discard it Here's How http://www.nakedwhiz.com/spatch.htm Brine overnight 1 Cup Kosher salt 1 Cup Brown Sugar 1 Gallon Water garlic, pepper flakes, etc...optional Next Day Rinse the birds clean, and soak...
  6. melleram

    First Venison Roast!!

    I've heard to brine it, Cook them faster at around 300 to an Internal temp around 135.  Pull it off the heat, wrap in foil and let set on the counter for a couple hours, then refrigerate.  Slice it the next day while cold, eat cold or rewarm the slices in a pan of au jus Just like arbys!
  7. melleram

    Salt curing hams (prosciutto )

    I'm guessing a fresh (not cryopacked crap) skin on pork shoulder would work for this as well.??
  8. melleram

    Am I the only one?

    Always season the chunk meat then grind.  Faster and easeir than trying to mix the seasonings into ground meat. I have never re-ground anything, If I want it finer, I just use the finer plate. Season it Grind it Stuff it 
  9. melleram

    The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?

    I think deer are much easier to cut up after hanging for a couple days.  The slimy membranes dry up, the silverskin is easier to remove, and the meat is much firmer making it easier to slice.  A good frined of mine has a walk in, so all my deer hang a minimum of 2 days
  10. melleram

    MES 40 Jerky Racks

    Thanks
  11. melleram

    MES 40 Jerky Racks

    Not to drum up an old post, but does anyone know what a MES 30" rack measures? I'm finding different jerky racks online, including LEM rack and pan sets, but I'm wondering if they will even fit inside my 30" MES I'm not at home to measure the inside deminisons and cant fint the specs anywhere.
  12. melleram

    ENTER THE AMAZE-N-SMOKER CONTEST!!! YOU HAVE THE CHANCE TO BE 1 OF 10 LUCKY WINNERS- CONTEST CLOSED

    “The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is DUCK SAUSAGE.”
  13. melleram

    Wild Cherry Wood

    Yep smokes great. http://www.duke.edu/~cwcook/trees/prse.html
  14. melleram

    multiple briskets ....a beginner is going to try it for a party this week

    All good advice.  Yes I would definately leave the smoker just for the butts, and do the salmon on another grill or smoker. Give your Masterbuilt Electric Smoker  (MES) a good 30 minutes at least to preheat, and preheat to 20 degrees more than you are going to smoke it.  So If you are going to...
  15. melleram

    New to smoking... Little confusing

    Foiling and wrapping in towels and placing in a cooler is usually done when the meat is finished, but dinner time is still a couple hours away. You do it mostly for butts and briskets.  Ribs run the risk of oversteaming and falling off the bone if left in the foil/towel/cooler too long. It...
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