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Recent content by jack07
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I use whatever type of beef is on sale at that time. I mix 70-30 with ground pork butt. Turns out great every time. I have a batch of venison sticks smoking right now, and I use the same ratio 70-30.
Thanks for the advise, I really appreciate it. I was in a rush to get the cheese in, I didn't snap a pic. I am also working on meat sticks to smoke tomorrow.
Hi All,
I just put a small batch of cheese in to cold smoke. Here in WI the temp is 26. Per other posts I heated my MES to around 95 turned it off, opened the door to place the AMNPS in and the cheese. Temp in there now is 70 ish and I will not open again for 2 hours. (When I remove the cheese)...
I have a batch of venison snack sticks smoking right now. The INT temp hit 129 and then stalled out for over an hour. The INT slowly got up to 136 and then started going down? Smoker temp has stayed the same and I am using my Maverick to monitor. Has anyone ever experienced this before. INT...