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  1. bdlight4

    Bacon refreeze ?

    I have wanted to do pictures in the past, but have no idea how to post them. I'll have to have my daughter show me how. Kids these days know how to do all that kind of stuff.
  2. bdlight4

    Bacon refreeze ?

    I just got off the phone with Masterbuilt. They are sending me a new smoker! Should have it in 14 days. A co-worker is going to loan me his smoker to finish my bacon. He wants some of my deer sausage in return. Not a bad trade, I guess I could spare a slice or two!! Again thanks for the help and...
  3. bdlight4

    Bacon refreeze ?

    I'm on day 7 of using the buckboard bacon cure on a nice butt. Over the weekend, I thought I would smoke a couple of butts for a get together that is coming up. I had the butt temps to 130 when the MES died! I think the heating element went out. Finished the butts in the oven. They are still...
  4. bdlight4

    First Butt smoke

    I guess I just need to hide the smell from all the neighbors. We have never had so much company on a weekend. This was the first time all the company used the rear deck to see if we were home and what we were doing. Does anyone have a set of rules for people that seem to drop over while the...
  5. bdlight4

    Worst jerky ever

    The stew is an awesome idea, never thought of that. I didn't toss the jerky as I also have a problem with tossing food. The jerky just needed one ingredient to make it edible. The store sells it in a 24 pack! Over the weekend, I ate the jerky, added the special ingredient and smoked two butts...
  6. bdlight4

    First Butt smoke

    I thought I would go all out and do two butts for my first time. I used Meowey's recipe along with Jeff's rub. All I can say WOW. Neighbors were walking over to see what I was smoking. How can I hide the smoke smell? My plan of leftovers didn't work. I'm going to try 4 butts this weekend along...
  7. bdlight4

    need help with ingredients

    I went on line and ordered the proper ingredients. Mixed up the sausage, stuffed the casings and let it set in the fridge for 2 days. Smoked it and boy was it good! I will next try a variation in the recipe. I'm thinking more twang and a little drier. If I ever figure out how to operate the...
  8. bdlight4

    Worst jerky ever

    It did, I put 2 TBL additional salt, and let it sit about 27 hours and I smoked about 3.5 - 4 hours. Should I try again with minus the extra salt (seems like it would still be salty) or wait until my cure shows up?
  9. bdlight4

    Worst jerky ever

    I tried to make my first 5 pounds on Friday night. Had everything the recipe called for except the cure. I used Tender Quick instead. The package stated to use 1 tsp or TBL per pound (don't remember which one). I followed it and should have known better. When the jerky was done, it had a...
  10. bdlight4

    need help with ingredients

    Thanks for the input. I'm going to find the right ingredients, I tried substituting ingredients for jerky and had to toss 5 pounds.
  11. bdlight4

    need help with ingredients

    The recipe calls it summer sausage. I had no idea making sausage had all these ingredients in it! I looked lastnight at several stores in town, could not find the ingredients. Guess I'll have to order them on line. Since I couldn't make sausage, I worked on 5lbs of jefky. I'll drop it in the...
  12. bdlight4

    need help with ingredients

    Here is the recipe that I have: 10lbs lean ground meat 4Tbl salt 2tsp curing salt 2tsp liquid smoke 3Tbl corn syrup solids 3Tbl powdered dextrose 2Tbl mustard seed 1Tbl white pepper 2Tbl black pepper 1tsp coriander seed 1tsp garlic granules 1 cup cold water 1 cup flavor Binder 86, or 2 cups dry...
  13. bdlight4

    need help with ingredients

    I want to try my hand at some home made sausage. The recipe I want to try calls for corn syrup solids and powdered dextrose. Spent a hour at my local wally world and can not find them. What are they and does anyone know where I can find them? Is there something I could use as a replacement...
  14. bdlight4

    Had to order Jeff's sauce and rub

    Call me a follower, but with all the positive discussion about Jeff's sauce, I had to order it. Mixed up a batch while the loin was in the MES. This stuff is awesome! I found myself licking the spoon before I even put it on the loin. I'm thinking about trying it on my eggs tomorrow.
  15. bdlight4

    First smoke

    I placed my pork loin in the MES at 3:10 and at 5:55 the alarm went off at 150 degrees. I removed it and covered it for about 15 minutes. I will have to say that everyones input made this the best pork loin I have had so far. I don't know what I would do to improve it. So, I need to think of...
  16. bdlight4

    Greetings from South Dakota

    Thanks everyone for the welcome and input. I couldn't take it, last night I fired up the smoker just for the smell. I sat on the deck enjoying the smell and a cold beverage! I did notice that the MES didn't make a lot of smoke. The temp was holding between 238-240. The chips I have are more...
  17. bdlight4

    Greetings from South Dakota

    Thanks for the welcom. What do you suggest to season the smoker?
  18. bdlight4

    Greetings from South Dakota

    I'm new to this smoking thing. I just purchased a MES, grinder, and meat mixer to process my own venison. Was looking for recipes when I came accross your site. I would have to say I'm excited to get started. I'm heading to Wally World in an hour or so to purchase a pork loin for the smoker...
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