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  1. pantherfan83

    MES heating element MOD

    So have you fired it up? Wasn't the question whether or not the old MES electronics could handle the new 1200W element? Great work! Keep us posted on how it works.
  2. pantherfan83

    Has anyone ever built a cabinet around their MES?

    See the MES Mods post. There are several stands there, but I don't think anyone has built a cabinet around one.
  3. pantherfan83

    Breakfast Sausage Spices

    I know that in his Charcuterie book Ruhlman spends considerable time discussing salt and how different types vary considerably when measured (even among different brands of kosher e.g. Diamond Crystal vs. Morton). He specifically says that all his recipes were written for a specific brand of...
  4. pantherfan83

    Made Some Sausage

    Before putting the casing on the tube, crank your sausage into the tube and let a little bit peek out past the end of the tube like a shy turtle peeking out of its shell. Having the sausage sticking out past the end of the tube maybe 3/8" helps the casing slide on and prevents it from hanging...
  5. pantherfan83

    40" MES 800 watt heating element MOD

    After drilling out the rivets, can't you just re-attach with sheet metal screws?
  6. pantherfan83

    How Many Mes Owners Here?

    Love my MES. It is the 40" SS no window 800w from Sam's.
  7. pantherfan83

    Found a burner for smokehouse

    You could line inside the lower part of your smoker walls with concrete backer board. Oh, BTW... Nice build and nice cook. You and all the others before you have really inspired me to build my own smokehouse.
  8. pantherfan83

    kielbasa help

    I'd like to know the answer to the fat content and amount of drippings that tlz... asked too. In addition, what kind of smoker do you have, did you use a water pan?
  9. pantherfan83

    Chicken Basil sausage...

    If you used salt prk instead of plain back fat, I see how it could have made your sausage salty. Salt Pork is extremely salty stuff. If you are going to use it, I'd definitely cut back on the added salt.
  10. pantherfan83

    Has anyone here ever made hot dogs or bologna?

    When I click on the 1st link, it works for me. Try going to http://blog.Ruhlman.com and type "Hot Dog" in the search box. Then open the topic that's named "The fifth". The topic is from Nov. 2006, so the 5th printing can't be that new.
  11. pantherfan83

    Has anyone here ever made hot dogs or bologna?

    Does anyone have the 5th printing (or higher, not sure how many there have been?) of Ruhlman's Charcuterie? Mine is before the 5th printing. On Ruhlman's blog here: http://blog.ruhlman.com/2006/11/the_fifth.html, he talks about never being satisfied with his original hot dog recipe and after...
  12. pantherfan83

    Nasty & Bitter 1st Bacon - HELP!!!

    You may need an intake vent to encourage more circulation out the fully open exhaust vent.
  13. pantherfan83

    Older 40" SS MES Recovery time and mod?

    Yeah. I think I will. Still thinking about adding a 2nd element though.
  14. pantherfan83

    Older 40" SS MES Recovery time and mod?

    Yesterday, I tried to smoke 20 lbs of chicken wings. I added water from the tap as hot as I could get and set it on 225 to preheat. The outside temp was in the mid to upper 20s. The unit was inside my garage with the overhead door open. Although it wasn't at all windy, it was shielded from the...
  15. pantherfan83

    Why Grind (2) Times?

    Except for emulsified recipes, I grind only once. Then I add the cure (if needed), spices, and the liquid and mix thoroughly. Then, I stuff and let it sit overnight in the fridge. I believe if you mix in your spices and such before you grind, you can't help but leave some of it in the...
  16. pantherfan83

    2 Stage wings? Thoughts?

    I was thinking about doing this too. My thought was to smoke them, then marinate half in jerk sauce and the other half in buffalo sauce overnight. Then re-heat on the grill to give them some char. I'm not worried about them drying out. I think the marinade will prevent it. I'll probably...
  17. pantherfan83

    Smoked sausage samples

    Looks like you processed a few beers too!
  18. pantherfan83

    New plywood smokehouse

    I like the plywood smokers here, but I'm also concerned about the fumes. In addition, plywood doesn't stand up to the weather very well and I want something that will both be attractive and last a long time. I've got an idea to someday make an insulated smokehouse. The inside would be concrete...
  19. pantherfan83

    Authentic Polish Sausage Recipe Book

    I found 13 positive (5 out of 5) stars and one critical (1 out of 5) stars for this book on Amazon. The one person that didn't like it was a dumb a** that mostly complained that the measurements were in grams. I prefer recipes that have the spices and cure in grams. It is much more accurate...
  20. pantherfan83

    How Much Water?

    As you said, the reason the person who gave you the recipe put so much water in it was to get it to work with his 25 lb motorized stuffer and 3/8" tube. Since you are using a 5 lb. crank stuffer, you may not need as much water. I've not used my 3/8" tube with my 5 lb stuffer yet, so I can't...
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