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I have a couple of split turkey breast from jennieo that are 2-2.5 pounds. I am looking at smoking them but now sure how long. I am guessing they will only take a couple of hours at 250 with my MES. I plan to put a rub and skin and inside skin. No time for a brine. Any tips would help such as...
I have seen a few post of people doing naked sausage and sticks and forming them by hand with various methods. I am wondering if anyone has tried to do it through their sausage press or sausage attachment on grinder.
If you have tried it can you let me know how it worked out and if it was...
When you mix Beef/Pork with your wild game such as Vension do you get trimming from a butcher and grind it yourself or do you just use ground Pork or ground Beef.
I am just looking for the best and somewhat cost efficient way of doing it.
Thanks for the response. I got my two different ratios from Curleys site that was mentioned above and the recipe which is here.
http://stores.homestead.com/TCurley/images/store_version2/Venison%20Bacon%20Recipe.pdf
So you are saying you do 60% Pork and 40% Venison and then you add an...
I have a question with what mix ratio you use. Do you go with the 15# Venison and 10# Pork or #13 Venison and 12# Pork. I am also assuming you mix with Pork Butt and not Pork Fat. I plan on trying this just after thanksgiving and don't want to mess it up.
Thanks
Thanks for the advice. Couple of last questions. I was hoping to do the Salmon for this evening but did not brine it. Could I do it without brining or is that necessary. In the future I will be sure to plan a couple of days ahead to do it properly.
Thanks
Can I smoke Salmon with Skin on one side or is it best to remove all skin to let the smoke get in.
Also some basic instructions on a simple smoke for just a couple of servings of salmon would be appreciated.
I want to use the finishing sauce in the sticky but can not find Tony Chachere's Cajun Seasoning. What is a good alternative to this?
Also has anyone tried Lawry's chicken & Poultry Rub that you can get at Sam's Club. I am thinking of giving it a try with a few extra ingredients.
Thanks in...
I have a couple of questions as I will be getting this for Xmas and am pretty excited. First time smoking will be with it. I am hoping to do something Xmas day with it and plan to do a pre-cooked Ham with it since you can do that in 3-5 hours. Have a couple of questions so I can prepare...
From all my research I am going with the 40" Masterbuilt that is going to be on sale this Sat. Assuming they don't run out of them. Thanks everyone for helping me make this decision as I was leaning on the Bradley.
Now I just have to decide what to smoke first. I am thinking a pork butt...
What are the main advantages of the stainless steel over non stainless. I know they look better and are a little easier to clean but is there anything else?
Kurtsara do you know if the sale will also be online? I know I can't make it to Cabelas on Sat during that time?
ronp does the window work well for you? I would think it would get blackened or clouded from the smoke.
Thanks for all of the input it will help me make my decision.
How do you know that will be on sale on the 12th? I would lean on that one if that is the case. I am surprised there are only 2 reviews of it. Is that a pretty new model?
I am debating on Masterbuilt stainless steel digital smoker or Bradley black self feeder.
This is my first smoker and they are priced the same about $300.
Bradley pros from what I see. Auto Feed chips, Temp gets up to 320. Cons are cost of chips, temp gauge is sliding type and not able to...