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  1. R

    American Slicing Machine

    I am looking at an American Slicing Machine parts list and Manual. Model # 45, Serial # 457266. Google just keeps running me in circles. Thanks.
  2. R

    Pops Brine

    I have a question. At 1oz per gallon of water, how many ppm is pops brine? And since you don't weigh the meat, how do you know where your at. I remember pops posting " as long as meat is covered". I always make sure i have plenty of brine and been using this for years. Lately i started thinking...
  3. R

    Venison

    What is the proper name of the football roast in venison? I've always called it a sirloin or sirloin tip but heard the Bearded Butchers call it the round tip which makes no sense to me. Thanks all.
  4. R

    Cure time in fridge

    So I got in a discussion about cure times in fridge. He was curing whole muscle in fridge for 6 weeks,and I thought that was to long, he told me that with whole muscle he didn't even need cure. He is using cure#1. But it got me thinking about wet and dry aging that some people do up to 90 days...
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    Muslin casings

    I went to wally world to get some muslin for s.s. and the woman wanted to know what weave, I don't have a clue. I looked at daveomaks post but didn't see it there, any help would be great. Thanks. The woman from wallys thought I was crazy lol
  6. R

    Stpp

    I am going to brine some hams using a variation on pops brine and want to use stpp with it. I will take out enough brine for each ham(10%) then inject, can I then just put them in the bucket with the brine or should I add stpp to the brine in the bucket. There two big to get in the 2 1/2 gallon...
  7. R

    Vac bags

    I remember Lisa B use to give discounts on vacume machines and bags,is this still available? Thanks
  8. R

    Am i a newbe?

    Well here to say hi and thanks to all the great people on the site. My name is Dave,I live in tamarack MN. Been on smf for probably 12 years or more under 3 different names(could never remember passwords when I switched phones. But honestly thanks to neppas,,, omark,, chef jj, foam heart...
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