Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by brewster
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm trying to use the search function for the NOLA andouille recipe that is talked about on here so often. Can anyone point me in the right direction on where or how to find the recipe?
I unwrapped them and put them in my MES for 1 1/2 hours at 100˚ without smoke.
Then I lit both ends of a Hickory filled A-MAZE-N-SMOKER (6" X 6"), and put it in the bottom of my MES30.
After another hour, I bumped the heat up to 110˚.
Then 120˚ for one hour.
Then 130˚ for another hour.
After 3...
Also, is there a reason you step this up the temps in stages starting at 100 F? The reason I ask is I was checking out the recipe page at the Morton's website and their pepperoni recipe (which is done in an oven) is put in at 325F oven until internal temp read 140F. Is raising the temp in...
Ok, I was down in the US last week and bought some tender quick!! Bear have you ever figured out ratios and measurements for a smaller batch of the sticks? I want to try something in the 2lb range to start as a practice batch. For 2 lbs of beef, I want to confirm that I will use 3 tsp (1...
Bear, Todd said the same thing as you when I asked him privately on where to place the new AMNPS. The problem I have is my model has the sloping drip pan which is also the holder for the water container. The AMNPS does not fit on top of that sloping drip tray with the bottom rack in place.
My new MES 30 2nd gen model #20071514 arrived at my house on Wednesday. Purchased through Lowe's Canada for $249.00 CDN ($209 US). Funny enough, my new AMNPS 5X8 arrived at the exact same time!! coincidence? obviously not!!
Last night was spent putting the MES together. After trying to fit...
For all the curing experts, can we use the correct ratio of instacure #1 for the amount of beef other than the tender quick in this recipe? Or will this change the flavor?