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  1. realtorterry

    Holiday Summer Sausage

    Made some summer sausage & cheese to give to friends over the holidays. Used all beef 80/20 with a backwoods kit. Came out ok, but I feel it’s missing something? Maybe peppercorns or mustard seed? Some kinda tang is missing. All in all though not too bad for a second go round
  2. realtorterry

    Finally got some cheese in

    its always hot here in AZ so cold smoking is not easy. The weather was down for us 70’s & I thought I better get it in while I can Started with 5 LBS each cheddar, Monterey & pepper jack. Used the wsm with a 5 LB block of ice in the water bucket & the Amazen with cherry below that. Cut the...
  3. realtorterry

    Memorial Packer

    I haven't been able to smoke or post much lately, but I still lurk around the site just cause it's awesome So I got a nice 11lb brisket from Sam's & thought no better time than a three days weekend!! I Injected with a little beef broth & a thin coat of rub. It's been in the WSM since 10:00...
  4. realtorterry

    Anybody seen this before?

    I'm leeching some corn beef for pastrami tomorrow, I hope & seen this on the meat? It's kinda tough like it was exposed for to long? Not sure if I should cut it out or not even worry about it?
  5. realtorterry

    Summer Sauage in the rain

    So I'm trying my first round of summer sauage Got a couple quick questions just to make sure I don't get any one sick. Having tons of problem with the MES in the cold & rain. Tried to dry out at 120 for a few hours & the temps were everywhere between 115-130. After 2 hours I bummed up to 140...
  6. realtorterry

    It's bacon!!

    Still breaking in my new MES. So let's do bacon!!! Used Pops brine & Criags bacon the easy way thread. Here's what I started with what Into the brine for 14 days & got this Couples days in the fridge to form the pellicle & got this. One is plain & the other peppered Into the smoke...
  7. realtorterry

    Question on pellicle

    Hey guys I'm doing some bacon using FPNMF Bacon the easy way. It works great using pops method but I had a quick question on the pellicle. This time I want to coat some with CBP & some with maple & brown sugar. Will this interfere with the pellicle formation??
  8. realtorterry

    First go at snack sticks

    Hoping I'm doing this right today? I have a Backwoods snack stick kit. Put together 5lbs for a first run. Through the stuffer with the provided casings. Look good so far. Put them in the MES but it's so hot today I could only get it down to 135 with some ice? Got the sticks in hang from the...
  9. realtorterry

    Pre Seasoning the MES 30

    Hi Guys, I've been reading through this forum, YouTube & goggle  to find the best way to pre-season my new MES. I've read everything from spray pam to use no wood, to no water? Wondering what methods you guys have used with success?
  10. realtorterry

    Birthday smoker

    What a wife. She seen me struggling trying to learn sausage making with my WSM & the constant murmuring that I wanted an MES & today it arrive a new shiny MES 30 W/remote. New to this type of smoking so it make take awhile & new to MES, but what a great birthday present.
  11. realtorterry

    First try at bacon

    Finally got new meat market I our area & they just so happen to carry bellies so I cut one up into three chucks to try differently The first is just black pepper the second is plain & the third is brown sugar & maple Here's the begins Soaked it in pops brine for 14 days. Took it out...
  12. realtorterry

    Another first bacon try

    Hi guys, i was finally able to get my hands on some pork belly. It's about 5 lbs & I'm going to cut it in three to try a few different flavors. I'm gonna use pops brine with Craig's method " bacon the easy way " I don't have a 5 gallon bucket or the room, what I do have is a large bus tray with...
  13. realtorterry

    Spare sunday

    Haven't had much time for smoking lately but the weather here has been so good, the smoker was calling me!! Here they are all rubbed & ready Already beginning to pool Fresh out the smoker & ready to wrap Threw on the ABTS for the last few hours Should be dinner time in just a few hours
  14. realtorterry

    Third time trying to make sausage

    As the title says this is my third attempt. I have tried patties once & it came out ok. Got a grinder/stuffer & tried some links on the second attempt. Grind went well stuffing not so good? Now I have a 5lb stuffer so we'll see how this goes? Go run up two lbs for Italian, 2 lbs for polish & 2...
  15. realtorterry

    Da Christmas Ham

    Wife is doing a breast, I'm doing a ham. Here's how it's looking Rubbed & ready Taken on the TBS Glazed & resting Merry Christmas to all !!!!
  16. realtorterry

    First Canadian Bacon

    I've been reading a lot of CB threads & thought I would give it a try. Here how it went. After a 10 day dry cure On to the smoker. 225 until an IT of 145 All done I tried four different varieties. One was plain, the second was brown sugar, the third was black pepper &...
  17. realtorterry

    Canadian Bacon looks a little off

    Trying some CB for first time. After a 10 day cure one piece looks a bit grey? I cut it & it's pink all the way through? Any thoughts?
  18. realtorterry

    Cheese fail

    So I was hoping to do some cheese today as the weather was suppose to be cold today 70 for AZ is cold. Thought I could sneak a cheese smoke in, BUT it got to 80 & the smoker was at 130-140:( I caught it before I had a clean up & hell yeah I'm still gonna eat it! Just won't give any to friends...
  19. realtorterry

    Quick cheese question

    Hey guys, I haven't smoke in a long time now & haven't posted a thread in even longer. Was going to do some cheese today to post, but my question is this. When I put it unwrapped in the fridge overnight to form the pellicle it cracked a lot? Not really the tacky film I was hoping for but a hard...
  20. realtorterry

    First try at fresh sausage

    Recently got a small grinder/stuffer & thought I should start with fresh sausages first! Tried a pound of Italian, a LB of chorizo, 2 LB of breakfast & 2 LBS of Pops country style breakfast sausage. Didn't go so well? Got them ground & seasoned. Test fry was awesome!!! BUT I can't seem to get...
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