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  1. milkman55

    New VIVO Stuffer - NOLA Andouille

    I looked at the most common brands, mostly the LEM models. The most important thing to me was all metal gears and obviously a good value. The VIVO is all metal and the finish is very good for the price point. It does have plastic stuffer tubes which some of the more expensive ones come with...
  2. New VIVO Stuffer - NOLA Andouille

    New VIVO Stuffer - NOLA Andouille

  3. milkman55

    New VIVO Stuffer - NOLA Andouille

    I had made about 5 batches of different sausage with my KitchenAid grinder/stuffer before I sprang for a stuffer. After a little research settled on the VIVO stuffer off Amazon for $107. I tried it out on the NOLA andouille sausage today and wow what a difference. It made quick work of 5 lbs...
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    IMG_0266.JPG

    • milkman55
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    • Album: New VIVO Stuffer - NOLA Andouille
  5. IMG_0264.JPG

    IMG_0264.JPG

    • milkman55
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    • Album: New VIVO Stuffer - NOLA Andouille
  6. milkman55

    Umai --- Pepperoni-- bagged ----tagged and ready to hang

    Why was that the last cheese you will ever make? My neighbor has one of those cheese caves converted from a freezer and makes all kinds of artisan cheeses. I am making my first Capicola and Bresaola with the UMAi bags today.
  7. milkman55

    large sous vide bags?

    They make 2 gal Zip Loc Freezer bags. I use them all the time for large cuts like pork belly.
  8. milkman55

    A warning if you MIcrowave you AMNPS pellets to dry them

    Now I know how I can use my heat gun. Great idea for drying and firing the pellets all in one. Also like the air intake mod. I had read about leaving the chip loader open, but your post is the first time I read about opening the fire box inside the smoker. Makes total sense, great stuff.
  9. milkman55

    Bacon Bear's way

    Can't tell what model smoker you have, but if you have a chip loader on the side, leave it pulled out a few inches to let air into the smoker to keep the AMPNS going.
  10. milkman55

    Chicken Sausage with Dried Fruit

    Here is the slice shot. Has good flavor, definitely different than pork. Can taste the onion and fruit along with an occasional red pepper flake. After adding all the onions and fruit, I ran it through the grinder again as instructed and I was stuffing with my Kitchenaid mixer. I think if I...
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    IMG_0190.JPG

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    • Album: Chicken Sausage with Dried Fruit
  12. Chicken Sausage with Dried Fruit

    Chicken Sausage with Dried Fruit

  13. milkman55

    Chicken Sausage with Dried Fruit

    I had been wanting to make some chicken sausage since everything I had done so far was pork and my wife likes chicken. I found a recipe on a sausage site that used dried fruit. I bought a bag of frozen skinless boneless thighs from Costco and measured out 5 lbs and ground them frozen. The...
  14. IMG_0189.JPG

    IMG_0189.JPG

    • milkman55
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    • Album: Chicken Sausage with Dried Fruit
  15. IMG_0181.JPG

    IMG_0181.JPG

    • milkman55
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    • Album: Chicken Sausage with Dried Fruit
  16. milkman55

    Using UMAI Bags for Capicola, Lomo, Lonzino, Prosciuttini, and Bresaola (QVIEW)

    Looks great! Subscribed. Not enough information on the UMAi bag use. I just ordered the Charcuterie kit this weekend and look forward to getting started. Going to start with Capicola and Bresaola.
  17. milkman55

    Scored this today for 80 bucks!!!

    What is a pallet outlet? Like an unclaimed freight store?
  18. milkman55

    Scored this today for 80 bucks!!!

    That looks brand new, very good deal. Need to get that dirty ASAP.
  19. Bacon Bear's way

    Bacon Bear's way

  20. milkman55

    Bacon Bear's way

    Next round you will be making the entire 10 lbs into bacon. My wife will not eat anything else but Bear Bacon now that we have made two batches. Must plan ahead to make sure we don't run out before the next round needs to go into the cure.
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