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  1. kernel

    Venison and Pheasant Jerky

    The picture on the left is my latest attempt at venison jerky.  The picture on the right is Pheasant jerky.  I have to say that both are outstanding. This was my second and third attempt at smoking.   I used my MES 30.  The venison took around 5-1/2 hrs. at 160.  The Pheasant took just a little...
  2. kernel

    First Smoke---Pheasant

    My First Smoke.  Pheasant breast.  Marinated, (Italian dressing) wrapped in bacon, cooked at 215 degrees for 2-1/2 hrs.  Internal temp 155..Used apple chips.  Very happy with results. Jim
  3. kernel

    Hello From Wisconsin

    Hello from Wi.  My name is Jim.  I am retired and new to smoking, in fact, I have all I can handle cooking two eggs, over easy and toast in the morning.  My wife makes the coffee so I am ok on that.  I just purchased a Masterbuilt Model 20070910 Digital Smokehouse and i am looking forward to...
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