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Recent content by chiefs23
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Thanks to both of you! Exromenyer: Fortunately, I've had some good luck with this MES 40 holding pretty consistent temps once its preheated well. I use my Maverick for an accurate temp reading. I'm probably going to end up trying the ECA at some point just to see the difference and if I like...
That is a good point. I do use the Maverick probes as well. Though I was wondering, is there any problem with using a probe to monitor during the smoke with the sausage and casing? I always use it for brisket, shoulders, etc., but never have done sausage in the smoker.
I'm planning to smoke my first venison SS soon in my MES 40 and am trying to figure out a good recipe to start with. I've done some searching around here and was planning to try the following ratio:
3lbs venison
2lbs pork butt (not trimmed)
1TBS black Pepper
2 TBS kosher salt
1tsp mustard...
I'm planning to smoke my first venison SS soon in my MES 40 and am trying to figure out a good recipe to start with. I've done some searching around here and was planning to try the following ratio:
3lbs venison
2lbs pork butt
1TBS black Pepper
1tsp mustard seed
1tsp marjoram
1TBS sugar...
I think you are right Dave. The two different methods and level of risk associated with each is different and causes some confusion.
I ordered some cure #1 and plan to mix it with my marinade in the right proportion after calculating the weights of both the meat and liquid. I will smoke until...
Tropics: Thanks for the link to the rack. I have seen that before and have plans to make something similar to make hanging sausages/jerky easier. This looks very nice! How do you go about hanging your jerky from the dowels? I have seen many variations of folks using s hooks, paperclips, etc. All...
I am looking to begin smoking jerky for the first time in my MES 40. I have been making my own jerky (mostly whole muscle deer) for quite a few years. However, I have always dried in a dehydrator. Honestly, I have been ignorant of the importance of food safety in regards to curing the meat. Its...
Good morning all,
I've been smoking my own meats for about a year now and have quickly gotten hooked on the endless options of meats, recipes, etc. to play around with. I am using one of the Cabela's 40 inch digital smokers by Masterbuilt to learn on. Eventually, I think I would like to use a...