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Attn Mes Owners
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...- insdude91
- Post #9
- Forum: Electric Smokers
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Amt of cure for brine
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... -
Amt of cure for brine
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. -
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Amt of cure for 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... -
Curing Chicken
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... -
Summer sausage recipes
Summer sausage is next on my list of things to try. Thanks for the link Richtee. -
first attempt at pork butt
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... -
saturday smoke a lil beef, a lil pork!
Looks great Capt Dan!. Wish I was near. I am about 1 hour into a 9lb pork butt as I write this. I don't know if I can hold out for another 8 hours! -
Beef Sticks do's and don'ts
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... -
Can someone tell me how you smoke Cheese
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...- insdude91
- Post #17
- Forum: Smoked Cheese
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Beef Sticks do's and don'ts
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... -
Beef Sticks do's and don'ts
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... -
Beef Sticks do's and don'ts
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... -
Newbie reporting in
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. -
Texture not right on Keilbasa I made
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... -
Texture not right on Keilbasa I made
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... -
Texture not right on Keilbasa I made
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... -
Newbie reporting in
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... -
Texture not right on Keilbasa I made
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...
