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I have The Masterbuilt 30 inch electric Smoker with the window in the door and I love it, so do the neighbours! Of all the smokers out there, electric is the easiest to use, mostly a set and forget type of smoker. That being said, every hour to hour and half, you need to add chips to the...

As I wipe the drool off of my keyboard, I say good Job.

I have a meat slicer, not a walmart junk special either. This is one like you would find in any deli. Bought it years ago for $350 CDN. I also have a Meat Grinder, sausage stuffer and 30 inch MES smoker I have made many lunch meat/deli style things. I make Summer Sausage, Bologna (That...

If this is true, there are lot of people in this world who will die with a smile on their face. If you look at the study, they fed burnt food to rats at a rate, you have to eat about ton of food in one sitting, to suffer the same way.

4# flat probably less than 20% fat. 1/2 Gal of water (including ice) 1/2 C Sugar 1/3 C Canning Salt 2t. #1 Cure 2 Garlic toes, (don't worry I didn't use the good hard necks) 1/3t. Ground Cloves 2 large Bay Leaves 1/2t. Mustard Seeds 1/2t. Ground Coriander 1t. Thyme 1 1/2 T cracked...

All I can tell, make your own corned beef, it is not hard, it beats the flavour of anything you will get from a store. Corned Beef Brine

Best potato salad you can make is with smoked potatoes

When I smoke turkeys, I brine them first, then I use about 70% Apple Wood, some Hickory and some pecan for the rest, they come out delicious.

I make these, only no little smokies, just some 6 year old white cheddar cheese i put in after cleaning the peppers and the wrap in bacon. If you visit smokingmeatfourums.com, they have several versions of these on the treads there

I use a 30 inch Masterbuilt electric smoker, it is set and forget You never need to open door, unless spritzing or wrapping in foil or moving the meat, you add chips through a separate loading system. it has remote, lets you turn on/off, monitor smoker or meat probe temps, also turn on the...

Yes I can do both, smoke a turkey or deep fry one, I have been doing both for the past several years. And I reread this thread and it is about Deep frying a turkey, many at one time to be exact and marketing/storing the turkeys.

what? In post #10, Djhenry wrote " (ironic because one of the 1st rules is don't cook deep fried turkeys in a enclosed space)" Maybe if you had read the entire thread, you would have seen this.

You live in Georgia, and New years eve is cold? Try new Years Eve where I hang my hat, if it gets about 10 degrees F, it is a good day. But the cook you did looks delicious, although my wife would not touch it, too red for her.

If you have never had a deep fried turkey, I am sad for you. They are thousands of percent better than any oven cooked turkey. Nothing coating the outside is allowed, but the inside, now that is up to you. Research deep fried turkey and you will see, they sell flavour kits you inject or you...

Your statement on smoking a turkey outdoors only, is not quite right. See - http://www.masterbuilt.com/fryers

Me and my Neighbour, about a month ago made Pepperettes. Using the stuffer tube attached to my grinder, the one that cane with my grinder and 19 MM collagen casings, was to but it bluntly, a circus. The tube that came with the grinder, the collagen tubing fit Not to well. You see the stuffing...

Yep, I made a smoked potato salad several years ago, and no one will et a boiled potato salad here anymore. Once you smoke some potatoes and add them to you potato salad, you will see why. See Smoked Potato Salad for more info

I have read this whole thread, Interesting to say the least. But anyway, at any time I have at least 4 pieces of Pork belly curing in a liquid cure on the go. I make 1 slab for US, one for my Next door Neighbour, one for my lifelong friend and one for my Neighbour's Girl Friend, one slab each...

Now I do hope that for the Tator salad, you smoked the potatoes that were needed for that salad.

I live north of you, and I smoked all winter long, as well as BBQ. I have done that all my life.

I do the good old 3 - 2 - 1 on St Louis or a 2 - 2- 1 on Baby Back ribs. Sometimes I marinate my ribs, before applying a rub, maybe. I say it that way because I like to switch it up from time to time. Then I wrap them tightly in Plastic wrap, Place them in the fridge until the next day. The...

I make Kielbasa, Italian, Andoulie and other types as well This past weekend, I smoke 4 racks of St Louis pork ribs and 2 pork roasts, some potatoes and some onions. I also made some pork sausage, no casings, for use in Biscuits & Gravy :pig:

Palladini here, newest member . I love to smoke foods, make sausages and have fun doing so. I reside in south central Ontario Canada