Recent content by ramatack

Thanks

Recipe? Ingredients?

Been awhile since I've been on Smoking Meat Forums. Seems like things have changed, this is the second smoke I've been on that didn't list ingredients/amounts.

How are you able to use 2% sugar? If I go over 1% it WILL burn to black and nasty. Even with 1% I have trouble, been thinking or dropping to 0.5 % or doing away with sugar all together.

Hi. I know this is old but did you ever find a place for parts? I just bought a model #45 and am looking for sharpening stone's and a Manual. Thanks

I'll try thanks

I'm looking at one a d I'd like to recondition recondition it. Just seeing if parts and manual are available sounds like there's a bearing goi going and mabe a bent blade. Haven't seen it in person yet.

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

Do you have parts and manuals for a American Slicing Machine mod #45, Serial #457266 or know where i could find them? Thanks.

I've done boykjo method a couple times. The first time i didn't use any for about a year and a half and they went bad. I think it was a combination of my fridge going bad and temps got above 40* and i didn't notice. Now i rinse and resalt every 6 months or so. I just resalted this morning and...

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...

Not sure about inedible collagen, i use fibrous casings and soak for 45 minutes in 1/2 vinegar and 1/2 water. They usually dont stick at but once in awhile they stick alittle but not bad.

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.

I like the sound and looks of the spicy Asian just trying to convert recipe from solid meat to ground.

Looks great! Any ideas of converting to ground pork? I have some pork left from last years butcher and woul like to just grind up. Thanks