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  1. 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
  2. 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...
  3. 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
  4. 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...
  5. mds51

    Making Chorizo using Cure #1

    I want to make Chorizo with a recipe that uses Apple Cider Vinegar. I also want to smoke this recipe and add cure #1 for the long lower temperature smoking time. Would the Apple Cider Vinegar have any negative effects on the Cure #1? Thanks mds51
  6. mds51

    Brining a Turkey that has been factory injected with Broth

    Can you still brine a Turkey that has been injected with a broth solution listed on the wrapper? It is a frozen Butterball Turkey. Would the brining make it too salty? Thanks mds51
  7. mds51

    Unable to open 2 new provate messages!

    Good Morning. I sent a private message out and received two back but when I click on the number two at the top of the screen or the 2 new messages showing when the this field opens they will not open. Please advise Thank You! mds51
  8. mds51

    Snack Stick Internal Temperature

    I have made a lot of snack sticks using the recipes and instructions found on this forum. Everything turns out well and the quality and taste are excellent. The problem I have is that using my MES 40 smoker and the AMNPS I cannot reach an internal temperature of 152 degrees that I see...
  9. mds51

    Northern Tool Sale

    I just got an email that Northern Tool has both the 15 pound metal gear stuffer for $209.00 and the 5 pound nylon gear stuffer for $79.00 on sale !!! mds51
  10. mds51

    How to Slice BBB

    Good Morning Forum Members I have made a lot of BBB from the great information that I have learned from this forum and using the AMNPS from Todd Johnson. The quality of this product is fantastic and I rarely buy store bought bacon anymore. My question is about cutting the BBB with the grain of...
  11. mds51

    Northern Tool 5 LB Stuffer on Sale

    I just got an email from Northern Tool that their 5 LB Sausage Stuffer is on sale for $89.99. I have had this stuffer for over two years now and it has worked well for all sizes of sausage from Salami to Snack Sticks. I did buy the LEM SS Snack Stick tube for the small 19 MM Collagen casings...
  12. mds51

    Northern Tool Sale on the 5 LB Stuffer

    Northern Tool has a year end clearance sale and their 5 LB Stuffer is in it for $79.00 . mds51
  13. mds51

    I cannot open my new messages

    I show two new messages at the top right of the home screen but I cannot get them to open. Any advise on how to get them open ?? Thanks mds51
  14. mds51

    Salami Question

    On several trips to New York we visited and ate the great Delis up there. They have their Salami hanging all over drying out and hardening. The Salami I make is very similar to there product and I use Cure #1 for my recipe. Is it safe to hang these smoked Salami in a cool area of the home to dry...
  15. mds51

    Generation 1 40 inch Masterbuilt Smokers Available

    I just talked with Masterbuilt today to see if the Father`s Day special mentioned in the last thread was still available and it is not. But a very nice young lady named Hayley informed me that they have over 200 Generation 1 40 inch smokers available for $200.00 plus shipping. Since there are...
  16. mds51

    Recommendations for a Good Dehydrator

    I would like to purchase a good dehydrator for drying vegetables and maybe even some jerky. I have learned so much from this site about smoking meats and fish that I was hoping some of you had some experience with this method of processing. Thanks mds51
  17. mds51

    How to cut Buckboard Bacon

    We just finished smoking a big batch of Pork cuts and several Pork Butts for BBB. The results were very good but I was wondering if anyone ever cut the smoked pork butts against the grain. We used a meat slicer and cut with the grain and the results were good as long as we fried the slices like...
  18. mds51

    Dry Cure for Buck Board Bacon

    Does anyone have a simple recipe for BBB that shows the Salt / Sugar ratio or amounts . I like Todd Johnsons recipe using the Country Brown Cure , but I would like to make my own salt sugar mix and then add the spices he uses. I made Canadian Bacon using his recipe with the Country Brown Cure...
  19. mds51

    Hobart 2812 Meat Slicer

    Does anyone have a Hobart 2812 meat slicer? I am looking at one that is missing the deflector cover on the side the meat drops through and I was wondering if it is a necessary piece for proper operation and or safety.
  20. mds51

    Cold Smoking Canadian Bacon

    Has anyone cold smoked Canadian Bacon? I have 24 pounds of pork loin curing for the next ten days and I wanted to get some ideas from the forum before the smoking day arrives. I would appreciate any advice or comments on this method. Thanks mds51
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