Recent content by supercajun

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  1. supercajun

    venison belly meat

    looking to make some bacon from venison belly meat instead of ground bacon. anyone ever try this? tried to search with no results. 
  2. supercajun

    smoked small pigs

    for the brine i used pops recipe. i use his brine for everything.  1 gal. cold water 1 cup salt 1 cup sugar 1 cup brown sugar 1 tbsp # 1 cure you can leave the cure out if you plan on smoking at high temps. i use apple wood for pork.
  3. supercajun

    smoked small pigs

    ill leave the skin on a domestic hog but i dont like the skin on the wild ones.
  4. supercajun

    smoked small pigs

    i call them small pigs because they were weaned. they were about 10 pounds un dressed. probably 6 pounds dressed. as far as how they taste. its the most tender mild tasting pork you'll ever eat. no gamy taste at all. the meat has a consistency of dark meat chicken. i took it off at 165 it and...
  5. smoked small pigs

    smoked small pigs

  6. supercajun

    smoked small pigs

    last weekend i took a few pigs out of the marsh lease. i had two that were perfect size for the mes40 and this is my first attempt of whole pig in the smoker. first i brined them for 48 hours in pops brine. next i took out of brine then let them dry a lil. then i rubbed them down with a little...
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    20140128_145518.jpg

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    20140128_143844.jpg

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  13. supercajun

    mes 40 questions

    do yall use other thermometers other than the one on the unit? i have a maverick i used on other pits but im finding it hard to find a spot to run the wires to the inside of the smoker. where does everyone route them? also does anyone use the water tray? thanks
  14. supercajun

    building a smoke house

    hi everyone, new member here but i have been a lurker for some time. im finally going to start building my smokehouse. i really like pops build and im going to follow his design with a little tweaking. my question is what material should i build this house out of? i have read that some people...
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