Recent content by Makkara
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Perunamakkara
Our local Finnish society is having a fundraiser for their building repairs. Being 100% Finn I thought it only appropriate to support their efforts! I just finished (:emoji_laughing:) a 10# batch of Perunamakkara (Potato sausage). These are fully cooked in a water bath and will be quick frozen... -
M
Sous Vide Shrimp like a crab boil?
After seeing this thread yesterday, I decided to try it last night. I sautéed a little garlic in butter/EVOO and added some aromatics. Vac-packed with raw peeled wild shrimp and sous vide at 135 degrees for around 30 minutes (you have leeway with a sous vide). Will be doing it this way from...- Makkara
- Post #6
- Forum: Sous Vide Cooking
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Coppardo....The Reveal!
As I believe I have said before, " I hope those who get to experience this level of culinary expertise have half a clue of what went into making it". -
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Santa arrived a little late...
The Food Saver ( sucker sealer) that I replaced for larger batches with this chamber sealer would "lock out" until it cooled down from sealing multiple packages in quick procession.- Makkara
- Post #7
- Forum: Slicers, Grinders, Tools, Equipment
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Santa arrived a little late...
That would depend on size of bag, and how much you put in it. I haven't tried to MAX out the capacity yet.- Makkara
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Santa arrived a little late...
I think a 4# chicken can be done in this unit. You would want a unit with the sealing bar in the front (this one is in the back) to do larger outside the chamber vacs.- Makkara
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Santa arrived a little late...
Well, I used a little Christmas $$ to finally upgrade to a chamber sealer. The sucker vacuum performs well on a few packages, but overheats when doing larger runs. I will still use it for larger sous vide items. So far (35 bags) I have been impressed by this Vevor machine. I especially like how...- Makkara
- Thread
- Replies: 8
- Forum: Slicers, Grinders, Tools, Equipment
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Using pure Sodium Nitrate for DIY #2 curing salt
I hope I retain half of what SmokinEdge and indaswamp have forgot. Incredible sources of information. -
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LEM discount
Got to try out the new 10# LEM motorized the last couple days. WOW, what a difference! Finnish Potato Sausage and Elk Summer Sausage. -
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LEM discount
Today only 25% off everything. No minimum order. Free shipping on $150 plus orders. Promo code is "FLASH 25". My 10# motorized stuffer is on its way!! -
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Fridge used for Umai dry aging
My UMAI elk bresaola is doing great in the garage "in case of emergency" fridge. 10-year-old Kenmore frost free. -
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Penrose Hot Smokies.
Just hit day 7 on this recipe. WOW is all I can say. Just the right heat. Thanks for posting this, I saved it when I first read it. Why did I wait so long..... -
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How Do You Afford This Addiction?
I started bagging groceries at 15. Still was doing it 37 years later, along with owning our own supermarket. Retired 10 years ago @ 52. Being a vacation relief meat cutter over the years has really helped me in this hobby!- Makkara
- Post #105
- Forum: Blowing Smoke Around the Smoker.
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