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I've had my MES for about 10 months now. I love it. I have made ribs, brisket, smoked chicken and my favorite has been the venison summer sausage. It is so easy to use. I do wish the wood hopper was a little bigger, but otherwise it works well.
The only problem I had is when I tried to...
thanks for all the great links. So yesterday I did my turkey legs, let them brine for about 5 hours Sat night and then put them on the smoker at noon on Sunday and gradually turned up the heat as the afternoon went on and as the beer flowed. I also put my home made cold smoker above my MES and...
I was thinking that since the salt amount is less than most brines, it might be ok, I guess my main concern was that since cure is toxic in higher amounts, I didn't want this to be my last smoke!. The legs did come out with pink skin after only 4 hours in the brine.
I was actually going to smoke some Turkey legs today and looked for a brine recipe in Rutek's book and it called for 5 gallons of water 1.5lbs of salt, 1.5lbs of powdered dextrose and 1lb of cure #1. Since I wasn't doing a whole turkey, I cut everything down to 20%, but what concerned me was the...
Sounds like a good outcome. I was actually going to smoke some Turkey legs today and looked for a brine recipe in Rutek's book and it called for 5 gallons of water 1.5lbs of salt, 1.5lbs of powdered dextrose and 1lb of cure #1. Since I wasn't doing a whole turkey, I cut everything down to...
Welcome to SMF. I did my first port butt this last weekend. A 9 pounder in a MES. I put it on 235 and it cooked for about 9 hours before it hit 205, then I wrapped it, put it in the oven at 250 and it took another 2 hours, then an hour for sitting. Needless to say, it was after midnite when...
Well, I made my beef sticks this last weekend and it was an experience. First, not having the proper feeding tube for my enterprise. So I took the feeding tube from my grinder, mcgivered a holding washer out of the plastic lid of a coffee can. That solved that problem. Stuffing took awhile...
A few weeks ago I made my first attempt at smoking cheese. I used Jarlsberg and Cheddar. I used my MES at put it at its lowest setting of 100 and kept it on there for about 3 hours. I also used the water tray and filled that up about 3/4 full thinking that would help keep the heat down. I...
Thanks for all the advice guys. I just got back from the meat wholesaler where I picked up 10lbs of pork belly, 20lbs of beef bottom round and 20lbs of port shoulder. I guess I will be busy this weekend!. First on the agenda is making the beef sticks. I will get the meat cut up and ground...
I have an OLD Enterprise stuffer that was handed down from my Grandpa. I used it for Keilbasa a couple of weeks ago and it worked well. I do plan on using a boughten spice mix. I believe it is a Legg mix. I am not at home right now so I can't say for sure, but pretty sure. I have a MES...
Ok, this weekend I am going to make my first attempt at making beef sticks. I have been reading up on these in some of the other threads and think I have the basics down. I just wanted to tap the infinite knowledge that seems to be on this forum for basically what not to do based on past...
Thanks guys, it is nice to be welcomed into the group. Hopefully I will be able to share with all of you in the near future. My next project is to make some salami and summer sausage. I just have to figure out how and where I can dry and cure the salami's!!
Thanks again.
modelT,
Funny you mention Ryteks book. I just received it from Amazon this morning. I do have a great digital thermometer that actually is in two parts, the transmitter that stays by the smoker and the receiver which hooks into my belt so I can be anywhere within reason and know what the...
Great idea Richtee,
I will find a place to buy some belly. Too bad I can't sell some of mine! ha.
There was no cure in the spice mix. I only used it since I got it as a gift. I try to stay away from the pre-made spice mixes but will use them once in a while. Maybe adding cure could have...
Thanks guys,
I recall my uncle always grinding the meat twice. At least that is what I thought. I had a feeling this might be part of the problem. And Costco has very lean pork. I am going to go somewhere else to get my meat from now on, or at least find a place to pick up more pork fat as...
Hi guys,
I am a newbie here. I do have some sausage making experience when I was younger but that was about 14-15 years ago and tagging along with my uncle at his farm. I just started to get back into it again at my own place as he passed down his father's sausage press to me when he passed...
I don't know what the problem is, but maybe someone has encountered this as well. I made some Keilbasa this last weekend, used a Penzey's spice mix I got for Christmas. I used 70% Pork Butt and 30% Beef Chuck roast.
I grinded it with the large and then the small plates and it seemed like...