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  1. mds51

    SV question

    Thank YOU Normonster!!! I am as impressed with the Anova recipes as the unit. Those Beef Short ribs were more tender than any smoked beef ribs I have ever had . I think someone on the forum called it Brisket on a Stick!!!! Unbelievable !!! Now Steaks and tough cuts like Chuck Roasts for...
  2. mds51

    SV question

    I agree with what you are saying about smoking first but the Anova recipe for the beef short ribs was fantastic. The bark formed perfectly and the smoke flavor was excellent. I was skeptical as well when I saw what the ribs looked like after being Sous Vide for 30 hours but it all came together...
  3. mds51

    SV question

    I hope this response helps. I purchased the Anova Bluetooth unit that is capable of heating and circulating 5.5 gallons of water. In other words enough to heat a large enough container to hold a big brisket. I have followed the Anova recipes and done a flat of beef short ribs and Sous Vide them...
  4. mds51

    Electric smoker

    Does anyone have a new MES 340G 40 inch Electric smoker like the ones being sold at Sam`s Club currently. I want to get one for my son in Costa Mesa CA but I want to make sure this model can work with the AMAZEN Pellet Tray. I have a Generation 1 MES and have had great results with the AMAZEN...
  5. mds51

    Bologna

    Will do !! I am impressed with the charts and I matched my casing size up to it. I haven`t killed anyone so far with my curing and smoking and I do not want to start now. That is the beauty of SV cooking that you can have such exact temperature control. It will be a lot easier to hot water bath...
  6. mds51

    Bologna

    Thanks Dave. I always appreciate your input and have looked at Baldwin`s charts. As long as the 140 degrees plus the four hours in the SV make it safe I will give it a try and see how it affects the texture. After this process I ice water bath the Salami and then hang them up for two weeks to...
  7. mds51

    Bologna

    I have been wanting to make a good Bologna and now I know what to do. I ma also just getting started with the Sous Vide Cooking and having great results. I have used an electric roaster to hot water bath my Salami but will switch to the Sous Vide method using a big stock pot. The Anova unit I...
  8. mds51

    A good Collagen casing?

    I have excellent results with the Smoked Collagen Casings from Sausage Maker Company. I use the 19 MM for Snack Sticks and the 32 and 38 MM for Andouille, Chorizo, and Lop Cheong and similar size sausage that I smoke. They have Fresh Collagen Casings for sausage that is not smoked and not as...
  9. mds51

    Checking in from Tinker Air Force Base

    Welcome from Oklahoma City and a long time member of this forum. Great people and great advice. I started smoking using the AMAZEN AMNPS in my Weber grill with duct tape on the back to seal the grill. I graduated to a MES 40 Electric Smoker and have become a smoking fanatic. I cold smoke cheese...
  10. mds51

    New smoker MES 2.5 - Pulled Pork not so juicy

    Does anyone have the new MES 240G Electric Smoker and uses the AMNPS in it ? I am getting my son in California started using the AMAZEN products and pellets after he saw my set up here in Oklahoma City. I looked at this model on the company`s website and see that the area I put my AMNPs on in my...
  11. mds51

    Awaiting their turn for Sous Vide!

    That is a Classic!!! I have one of those from my days of lighting Bon Fires at our school Pep Rallies in Ohio. My roofing contractor gave me one to use and I never gave it back!!! I will try it on a Chuck Roast I am going to Sous Vide and then Grill ala Roofing Torch!!!! mds51
  12. mds51

    Awaiting their turn for Sous Vide!

    I live in Oklahoma City and some of the best meat prices are at the Sprouts stores that have popped up all over the city and in Norman and Edmond. I have purchased Pork Loins for Canadian Bacon at .99 a pound and Pork Butts for Buckboard Bacon at $1.45 a pound. I picked up a slab of Beef Short...
  13. mds51

    60lbs of Beef Short Ribs

    I want to be your neighbor!! I just did my first Sous Vide attempt with these Beef Ribs and the results was fantastic. I used my rib rub and Sous Vide them for 14 hours at 172 degrees and then into ice water for an hour. I then smoked then smoked them at 225 degrees for 6 hours and they had a...
  14. mds51

    10 Days to Pastrami Heaven

    Great looking Pastrami and I am impressed that you mentioned the Romanian Sausage Company in Chicago. We have had some of the best Hot Dogs, Salami, Corn Beef and Pastrami from this place . They now ship their products after many years of not doing so. There products are the real deal!! mds51
  15. mds51

    Stuffed Onions

    Love the stuffing idea and will try with peppers also. Any chance of sharing your recipe for the Chorizo? Thanks mds51
  16. mds51

    SMOKE & SV PORK CHOPS(UPDATE SEE POST #25)

    This really looks great!! I enjoy a properly cooked thick pork chop as much as a good steak. My question Al is does the pork need to have an IT of 145 degrees to meet safety guidelines? mds51
  17. mds51

    Best store bought sausage for smoking

    Check and see if Slovacek Sausage made in Snook, Texas is available in your area. There Smoked Sausages are very good and they make a really good Summer Sausage. We used to be able to get it up here in Oklahoma City but I have not been able to find it lately. They have a good website that shows...
  18. 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
  19. mds51

    Kabanosy First Run

    Sausage and recipe look really good! Do you think using fresh crushed garlic would hurt or change the overall flavor of the Kabanosy? mds51
  20. mds51

    Slicer: Chef's Choice 610 vs. 615

    The meat was cold but I will try the freezer to firm the loins up a little. Thanks Bear!!! mds51
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