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    Salt % in Jerky

    Do you have a tried and true salt percentage when making whole-meat jerky? Is it similar to sausage, where one would typically use between 1.5% to 2% salt? I want to create a recipe that is repeatable regardless of how much meat I'm using.
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    Honey Cured Bacon

    Has anyone tried using Honey during the curing process? I have some honey granules and was thinking about throwing them in my salt, cure, and sugar mixture. Just not sure if I should use it in place of the sugar or if I should add it as an extra ingredient. Then comes the question of how much to...
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    Hot Smoked Bacon?

    What IT is your sweet spot when you HOT smoke bacon?
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    Wanting to have a Gravity Fed built

    I want to have a gravity-fed smoker built by a local fabrication company. I know there are places where I can buy gravity-fed plans. Does anyone know where I can get plans for free? Or does anyone here have a gravity-fed build plan they can send me?
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    Chuck Roast

    I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of...
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    Tasso Time 2nd Try!!!

    So my first try at Tasso wasn't a complete failure but I wouldn't call it a success either. The taste was really good, BUT I put way too much cayenne in it(yes there is such a thing even if you are from Louisiana). Another thing that wasn't great was that I used too lean of a cut of pork. I...
    • nawlinsborn73
    • Thread
    • smoked tasso tasso tasso ham
    • Replies: 2
    • Forum: Pork
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    Smoke Daddy Cold Smoke Generator

    Does anyone have one of these? Can you run a mixture of pellets and chips in these?
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    Smoked Coppa

    EQ curing some Coppa. Curing with cure #1 and my own Cajun blend. Will cure for 10-12 days then smoke it rather than dry it. Hopefully, this will make some good sandwiches when it's done
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    First time for Tasso

    Being from Louisiana and living in the Philippines has been rough as far as great food is concerned. Can't buy good smoked sausage here and well Tasso it's never going to happen. Decided to give it a try on my own. Dry-cured the pork for 5 days then seasoned it and let it sit for 2 days in the...
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    Smoking in an air fryer?

    I just watched a video on YouTube where a guy smokes a piece of pork in his air fryer. Has anyone tried this or something similar yet? Below is the video
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    First attempt at yard bird

    This was my first attempt at trying chicken on my MES 40 The skin is not as crisp as I'd like it to be. I dried them overnight in the ref. I put some corn starch in my rub when I seasoned this morning Smoked using hickory chips and pellets 1 hour at 225 (first 30 minutes door was ajar to...
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    Masterbuilt Slow Smoker

    I have an MES 140G and ordered the Slow Smoker attachment. Has anyone done the mod similar to the mailbox mod using the attachment? Using flexible ducting? If so, does anyone have a step by step tutorial with pictures? Thanks in advance
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