Toggle sidebar

Recent content by ramatack

  • 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. R

    Hot Guts

    Thanks
  2. R

    Hot Guts

    Recipe? Ingredients?
  3. R

    Green chile sausage

    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.
  4. R

    Latest Bacon Project

    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.
  5. R

    American slicing model 45

    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
  6. R

    American Slicing Machine

    I'll try thanks
  7. R

    American Slicing Machine

    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.
  8. 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.
  9. R

    American Slicing Machine, Model 50

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

    Casings storage?

    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...
  11. 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...
  12. R

    Trail Bologna - Question

    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.
  13. 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.
  14. R

    Asian Spicy Pork Jerky

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

    Asian Spicy Pork Jerky

    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
See more
Top Bottom
Back
Clicky