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  1. frankerector

    Chargriller Acorn and chicken question

    I want to try using only Pecan chunks in the Acorn smoking chicken tomorrow.. I will be smoking thighs, wings and breasts...... I will let the wood get ready for a smoke and will not rush it..... Will this work? Frank
  2. frankerector

    Acorn and Chicken

    I want to try using only Pecan chunks in the Acorn smoking chicken tomorrow.. I will be smoking thighs, wings and breasts...... I will let the wood get ready for a smoke and will not rush it..... Will this work? Frank
  3. frankerector

    Venison Summer Sausage Recipe

    I just pulled out four pounds of ground Venison. I am going to add three pounds of ground pork.. How much cure#1.... Full recipe needed... I also have a pound and a half of Jalapenos...I like it hot..... Please help.... Frank
  4. frankerector

    Hey SmokinAl!

    How do you like the Lang. Man they are still swamped. Usually they slow down a little this time of the year. I can tell because of how many units are outside the shop. I bet that is one choice smoker. Fill us in. Frank
  5. frankerector

    Smoked wings in the MES30

    Any go to recipes or pointers? I did a search and it didnt come up with much......... Thanks
  6. frankerector

    Deer ham.

    Can I smoke a whole ham? Like in my MES 30 Is it worth it or should I just crock pot it? Recipes?
  7. frankerector

    Venison Summer Sausage Ideas.....Help!

    I'm gonna make an 8 pound batch.... I want to try something new.... Does anyone have any good ideas for me to try? Let it roll....
  8. frankerector

    Summer Sausage Brain Trust

    I have 4 pounds of ground deer meat. How much ground pork should I add? 127866
  9. frankerector

    Anderson South Carolina Eats

    Anywhere near here that has killer good food?
  10. frankerector

    Landjaegers

    Does anyone make these? Recipes?
  11. frankerector

    Six days in the fridge

    I have cure #1 in it. Too long?
  12. frankerector

    Cleaning MES

    I just broke out the mes to do my deer summer sausage. When I opened the door I found it to be a little rusty. Its been about three years. What is the best way to clean it?
  13. frankerector

    MES

    If I were to use this to smoke fish would it leave a smell and ruin other smokes. Would it add fish scents in the meats and sausages?
  14. frankerector

    First attempt at summer sausage possible problem

    I mixed 80/20 deer and pork......4 pounds Then added 1 1/2 teaspoon garlic powder 1 1/2 teaspoon coarse black pepper 2 1/2 teaspoons mustard seeds 1 1/2 teaspoons liquid smoke 2 teaspoons whole black peppercorns 1/2 cup jalapeños A little over 3/4 teaspoons prague #1 I mixed it for...
  15. frankerector

    First attempt at summer sausage possible problem

    I mixed 80/20 deer and pork......4 pounds Then added 1 1/2 teaspoon garlic powder 1 1/2 teaspoon coarse black pepper 2 1/2 teaspoons mustard seeds 1 1/2 teaspoons liquid smoke 2 teaspoons whole black peppercorns 1/2 cup jalapeños A little over 3/4 teaspoons prague #1 I mixed it for...
  16. frankerector

    WSM

    Ok.... I want to get one. But will it do more then smoke? I want something that I could grill chicken and steak on also.. Thanks.........
  17. frankerector

    Pork Tenerloin.

    What if I were to smoke this at 170 degrees until the internal temp was 140 degees? Mistake?...Possibilities? If not the proper way could anyone help? Frank
  18. frankerector

    Wings...

    I will be smoking some wings shortly..Is the temp of 225 good? I have them in garlic and Franks right now.... Frank
  19. frankerector

    Pork Tenderloin

    I have an electric Masterbuilt.. I was wondering if would be good to smoke 2 petite pork tenderloins.. I love the smokey flavor and want to add it to the tenderloin.. Good idea?...Temp of smoker?....Temp of meat when done? Frank  
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