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Jalapeno & Cheddar Summer Sausage
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... -
Jalapeno & Cheddar Summer Sausage
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. -
Jalapeno & Cheddar Summer Sausage
Hi there! Yes, I should have mentioned that I do use the AMNPS in my MES. -
Jalapeno & Cheddar Summer Sausage
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... -
Jalapeno & Cheddar Summer Sausage
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... -
Curing Safely
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...- chiefs23
- Post #8
- Forum: Food Safety
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Curing Safely
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...- chiefs23
- Post #4
- Forum: Food Safety
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Curing Safely
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...- chiefs23
- Thread
- Replies: 9
- Forum: Food Safety
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Hello from Missouri
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...
