Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mds51

    Brining Fresh Hocks

    I cannot find your email. Can I just give you my email in this site and you reply to me?
    • mds51
    • Post #18
    • Forum: Pork
  2. mds51

    Brining Fresh Hocks

    What is your email address?
    • mds51
    • Post #16
    • Forum: Pork
  3. mds51

    Brining Fresh Hocks

    Hi CB Is there a way to message or talk to you directly by email? I am in Oklahoma City and I see you are in Dallas. I have been on the forum but off for a few years. Thanks mds51
  4. mds51

    Sous Vide only Summer sausage

    I make Salami using 65MM X18 inch Collagen Casings from Sausage Maker and smoke them for 5 hours to get a 125 degree internal temperature. Then into a 170 degree Sous Vide bath for approximately 40 minutes to attain an internal temperature of 152 degrees. Then into an ice bath and then dried and...
  5. mds51

    Sausage Maker Red Roof 30 LB Smoker

    Thank You for your response. I want to also ask what anyone would recommend as a replacement for an aging MES 40 that is compatible with the AMAZEN Pellet Tray. I use the tray 100% of the time with great results and can Cold Smoke as well. The new Masterbuilts do not have very good reviews and...
  6. mds51

    Sausage Maker Red Roof 30 LB Smoker

    Does anyone have one of these smokers from Sausage Maker ? It has the red removable roof and looks like a quality smoker. Also can you use the AMAZEN pellet tray in the unit and pellets instead of sawdust or whatever they are showing in the advertisement ? Thank You Michael Schwartz
  7. mds51

    What has happened to Masterbuilt

    I have a 10 year old Masterbuilt 40 inch Electric Smoker and it is still going strong. I was going to look at adding another one after buying two for my Sons last year and with good results. The models have changed and you cannot talk to anyone at the company. Reviews are not good and the models...
  8. mds51

    Vacuum tumbling jerky?

    I am not sure. Last time I talked to his wife Rhonda I think she said they only had the canisters. I would call and ask her if they have a few left over. You will not find a nicer person to work with than Rhonda. If not they are available online at reasonable pricing. mds51
  9. mds51

    Vacuum tumbling jerky?

    I also have a Vacuum Tumbler from Todd at the AMAZEN Company. I use it mainly for Jerky and find that not only does it marinate the meat much faster it also tenderizes the tougher cuts that I use because of the two plastic blades inside the container. They are not really blades but angled...
  10. mds51

    Which FoodSaver???

    I second the motion on the VacMaster Pro 350!! I have had mine for a few years and it is well made and it handles all the sealing I do of all my smoked products. I just purchased a second one for my son when his Food Saver unit died. He also says there is no comparison now that he has the...
  11. mds51

    Stainless Stuffer Tubes on Grizzly 5lb

    I really like the casings from TSM and I use the Flat Collagen Pre-Tied 65MM for my Salami making. They take both five hours of Smoking and 45 minutes in a 170 degree hot water bath to achieve a 152 degree IT. I just started using my Sous Vide unit to do this so I have an exact 170 degree water...
  12. mds51

    Stainless Stuffer Tubes on Grizzly 5lb

    I also have the 5# Kitchener and I purchased the LEM small 3/8 ID tube to use with the 19MM Smoked Collagen casings from Sausage Maker. The tube fits perfectly on this stuffer.
  13. mds51

    Beef RIbs Where???

    I live in Oklahoma City and have purchased nice beef ribs at Sprouts. If you ask the butcher he will sell you the ribs in a sealed pack. I just buy half a pack and that is usually four ribs. I Sous Vide them following the Anova recipe for smoked beef ribs and then smoke them for six hours. They...
  14. mds51

    Cold Smoking Hard Cheeses

    Thanks for the reply! I will try a few pieces since these are usually much more expensive cheeses. I am providing the Charcuterie for my Son`s wedding and he and his bride to be asked if I could smoke Manchego cheese. This is a strong flavor cheese so it will be interesting to see what cold...
  15. mds51

    Cold Smoking Hard Cheeses

    Has anyone cold smoked hard cheeses like Manchego , Pecorino or Parmasan? I have smoked a lot of the softer cheeses with great results but was wondering if the harder cheeses would take the cold smoking? Thanks mds51
  16. mds51

    Vac Master Pro 350

  17. mds51

    Vac Master Pro 350

    I have had a Vac master Pro 350 for a couple of years now and think it is a really good unit. My question and or problem is that when I use the gallon bags for large products the automatic mode will not reach the full 27.5 mark or seconds and go to the sealing mode. It goes to 18.0 and stalls at...
  18. mds51

    In Search of Kippered Salmon Recipe

    Just to clarify the brining does not form the Pellicle as your title states. After brining you rinse and dry the fish and then put them on racks in the refrigerator for four to six hours or even overnight to form a Pellicle. The Pellicle is a film or tacky layer that promotes smoke penetration...
  19. mds51

    In Search of Kippered Salmon Recipe

    Although this recipe is not really a Kippered Fish but it works for me when I need a Smoked Fish fix. I use whole trout or even Catfish or other white meat fish work. Salmon would work but would be a little stronger flavor. Brine = 2 gallons of Water 1 Cup Kosher Salt 1...
  20. mds51

    SV question

    Thank YOU Normonster!!! I am as impressed with the Anova recipes as the unit. Those Beef Short ribs were more tender than any smoked beef ribs I have ever had . I think someone on the forum called it Brisket on a Stick!!!! Unbelievable !!! Now Steaks and tough cuts like Chuck Roasts for...
Top Bottom
Back
Clicky