Toggle sidebar

Search results

  • 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. dward51

    Ref; Air Fryer times

    Let me toss my 2 cents in also..... I had been an air fryer holdout for a long time. Limited counter space combined with the size of most of the units and the "we don't need another gadget" syndrome had prevented me from taking the plunge. Last winter, there was a smaller basic model (2.5l)...
  2. dward51

    What to add to make sausage more tender

    Are you making these as potential commercial venture, or just small batches for family use? If it's small batches, I would try making the meat emulsion, form into the patties, freeze the patties, then vac pack and SV for a longer time at a lower temp than you would normally think is correct...
  3. dward51

    Prague Powder in Jalapeño Cheese Sausage?

    Smart move. Low temp smoke is the key to requiring the cure. IMO "any" sausage that is smoked and not intended to be hot grilled needs cure (ie not a "fresh" use type sausage).
  4. dward51

    Are LEM grinders overated

    That's what I've always done (dedicated grinder, and separate dedicated stuffer). Every grinder I've owned came with one of those "bean shaped stuffing plates" so that's why I was wondering if anyone was using the grinder that way. Hell, I'd rather have another grinder plate instead of a...
  5. dward51

    Anova Nano review. (One month in)

    1st - Great write up!!!! 2nd - I never even considered doing a JD sausage chub like that. But it makes sense. I've used my SV to finish summer sausage several times (normal temp steps & smoke up to 140'ish range and SV at 152-154 to finish). Works wonders for that, steaks, chicken and...
  6. dward51

    Are LEM grinders overated

    I'm curious about this also. Has anyone used their grinder as the stuffer also? I have not tried it as I've always ground then used a dedicated stuffer. If you have, did you put the stuffing tube on with the grinding plate and stuff as you ground, or did you grind, then insert the "bean" pass...
  7. dward51

    Amesphos

    Although the different brands may have different descriptions, they are pretty much all the same compounds, and give the same results. I have also seen the argument to use soy protein or non-fat dry milk (NFDM in recipes) instead of phosphates as it is a "natural compound". Ummmmm, no it's...
  8. dward51

    Amesphos

    Butcher & Packer #414 "Special Binder" http://www.butcher-packer.com/index.php?main_page=product_info&products_id=895
  9. dward51

    My First Attempt to make Bacon

    Looks perfect to me. Great job!!!! PS - welcome to the addiction.... and WE are your support group
  10. dward51

    Smash Burgers - First Attempt

    What he said!!!! See this thread for a discussion on Smash Burger tools. My vote is for the Voltrath 2lb "steak weight" but it's a little pricey. I had tried using the griddle flipper but under smashing pressure it was just wanting to bend. Works sort of OK if you use the scraper blade to hold...
  11. dward51

    Grinder?

    Depends on the budget. On the lower end there are some decent grinders, noisy and not as good a fitment as the higher end units. On the higher end you can get into the Weston, LEM, Cabela's and other more robust metal body (usually stainless) and metal gear units in larger bore size (say #12...
  12. dward51

    More Brunswick Stew

    Yep, it's that time of year. Stew and Chili are perfect for cold weather (but it's oddly warm here in Atlanta this "winter").
  13. dward51

    Looking for a way to pass themo leads through the hood and plug a hole

    I used a silicone plug (think like a cork) in a 3/4" hole in my smoker body for the temp leads. I drilled a hole in the center of the silicone plug and then slit one side. The slits lets it go over the wire and once it's inserted into the smoker hold it compresses to seal around the wire...
  14. dward51

    Where can I buy Encapsulated Citric Acid (ECA)

    For local, If you have a Bass Pro or Cabela's nearby they usually have plenty in stock (the LEM branded bags). Some Academy Sports have them, and so do some local hardware stores and chains like Ace Hardware. For the local places, it depends on demand so the more rural the hardware store the...
  15. dward51

    Are LEM grinders overated

    I will say this about a 2nd grind in a LEM (or any brand of grinder). If you try to just feed loose 1st grind meat in the throat of the grinder, it can be slow and messy with frequent plunging/pushing required. My solutions were as follows. We all know that super cold almost frozen meat...
  16. dward51

    Cooking Up Some Sausage CRACK DIP>HA

    Another variation on the tried and true GB/sausage/Rotel/Velveta recipe, but with a different flavor profile! Thanks for sharing, I may give some a whirl for the games on New Years day.
  17. dward51

    Are LEM grinders overated

    Is your #8 one of the Big Bite #8, 1/2 hp grinders? Their site says that one is for up to 7 lbs per minute like you described. Or is it one of their other less expensive models? I've got a big bite #12 and not had any problems with mine like you are describing. However I also use a dedicated...
  18. dward51

    Butcher Paper - Educate Me Please

    And keep some of the used grease soaked paper for use later in starting your next fire. It makes a great fire lighter for kindling under a stack in a stick burner or even in a Weber style chimney of charcoal. Use something like an old coffee tin/plastic container with the lid on to store a...
  19. dward51

    How old is too old

    I thought we paid extra for longer aged cheese?
  20. dward51

    Congratulations to the December 2018 Class

    Congratulations to the new class of 2018 inductees!!!!!!
Top Bottom
Back
Clicky