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Got a few links to smoke from the local butcher shop. Just plain cased sausage. Any suggestions on heat or any other tips? Using an electric masterbuilt. Thanks all
I start it up at 180 or so and get it to just start smoking. Put my jerky in and turn back down to 140. Turning it up w/o the jerky in to begin with seems to work well in getting smoke going. As soon as the smoke gets going it keeps on smoking very well at 140. Have had a couple of batches turn...
Really, sand? That is interesting. I have never heard that before. Going to have to go check the temp here. I want internal temp of 165 right? Does anyone crank it up at the end and toss the sausage in ice water? In the past I went right to the fridge, but after searching threads that might not...
I just made the move to electric. Have 3 kids under 5 and spent too much time burning or not getting smoke while running in the house to stop a disaster. Went and got a Masterbuilt and have one round of jerky through it. Have some deer summer sausage on the racks right now. We'll see how it...
Smoking jerky this time. Went up to about 240 and holding there. Getting good smoke, we'll see what happens. Thanks for all the replies. Great advice everyone.
Wife got me a propane smoker from Lowes. Just tried it out tonight. didn't turn out the greatest, but it was the first time. Second hopefully will be better. Took me forever to get smoke going. I guess I should have turned the heat up a bit to get it started and then put the meat in. Had it at...
I'd like to have gone 13 years. The food saver I've got won't seal and it's not 6 months old. Bad news is wife gave it to me as a gift and said she lost the receipt. Not sure what to do with it now.
Thanks for all the tips everyone. Going to do a little more garlic and maybe try the rye. Then just do some indoor growing. No, not that kind of plant. The jalapenos sound like just the thing.