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Northern Tool Kitchener 5 lb Vertical Stuffer
Does anyone have one of these stuffers and can you give an evaluation of this product. It looks like a nice unit and replacement parts are available from the company like the gears and the O-ring. Thank You!! mds51- mds51
- Thread
- Replies: 13
- Forum: General Discussion
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Stick Recipe
The recipe looks great and the results even better. My one question is that is there really a need for the liquid smoke? What does it do for the flavor when you have hickory salt and the natural smoke from the smoking unit. I bought the supposedly better quality liquid smoke from one of the... -
Vacuum Sealing Cold Smoked Salmon
Thank you Sir!! Great reference source for these questions and I always appreciate your input. I learn something everytime I look at this site and it makes this great hobby some much more enjoyable and successful. Have a great Week!! mds51 -
Vacuum Sealing Cold Smoked Salmon
I forgot to add that the fillets were about 2 1/2 pounds each and we smoked a total of ten pounds of fish. As I originally stated I used a recipe from the forum and Todd`s AMNPS that has proven to be perfect for cold smoking fish in the MES. I microwaved the Alder dust for one minute and filled... -
Vacuum Sealing Cold Smoked Salmon
Thanks for the reply Dave!! It was cured with kosher salt and sugar and Cure 1 for three days and then rinsed and allowed to form a Pellicle in the refridgerator for 12 hours. I then cold smoked it in the MES Smoker with the AMNPS with Alder Dust and no heat. The chamber temperature never got... -
Vacuum Sealing Cold Smoked Salmon
: Thanks to this forum and the Amazen Pellet Smoker, I just finished smoking four nice fillets of Salmon. My question are as follows: 1. How long will the Salmon stay fresh in the refrigerator if I vacuum seal the product? 2. Does it matter if I slice the Salmon or leave it in sealable size... -
MTN Sausage Stuffer... Anyone have one?
If it is just a plain O-Ring and not groved or a special shape I would try an Industrial Plumbing Supply that has large O-Rings that are used on Commercial Domestic Hot Water Units and therefore are quite large and are food grade safe. I have purchased O-rings that are 6 inches in diameter and... -
Jerky Gun Question
I purchased the Jerky gun from The SausageMaker company and the single tube that comes with it is long enough to slide enough 19mm collagen casing on it to stuff a 20 inch piece of snack stick which is perfect for hanging in the MES smoker. It is more labor intensive this way, but I am just...- mds51
- Post #4
- Forum: Making Jerky
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To those that use Jeff's Rub recipe
The Hungarian Sweet that is shown in Chef Jimmy`s reply is the best I have found in the local stores. They also have a yellow can that is hot paprika. I have found that some of the brands of smoked Spanish paprika are very good and I use those in recipes calling for Smoked paprika.- mds51
- Post #5
- Forum: Sauces, Rubs & Marinades
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Mixing in more sugar or adding syrup to Mortan Tender Quick?
I just finished curing and smoking two pork bellies using MTQ as per the bag instructions or 1 TBLS per pound of meat, and adding 2TBLS of brown sugar per pound of meat.. I mixed both ingredients thoroughly and and rubbed them into the bellies while they were each in a two gallon ZipLoc bag.to...- mds51
- Post #17
- Forum: Hot Smoked Bacon
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Bambi Black Smokey Stix
Thank you for the quick response and great recipe. It is nice that everyone shares their success stories and recipes. Curing bacon as we speak and then I will be ready for this recipe as my next project. -
Bambi Black Smokey Stix
Would you please print the exact recipe that you used for these sticks. This is the type of flavors that I want to acheive with both snack sticks and maybe even a salami or summer sausage attempt. Thank You ! mds51 -
A New Chicken Sausage
This recipe looks great with a lot of flavors. Would you please share the Thai recipe that you mentioned . Thank You for a great post. mds51 -
Alder Smoked Novalox
As a followup to this thread, i cured and smoked some wild salmon with your recipe and method and th results were excellent. I used the AMNPS with Alder Wood dust and I also added fresh dill and lemon zest to the cure. The flavor was perfect with a nice amount of smoke and the dill and lemon... -
Making BuckBoard Bacon Part 1
Which is better Pork Butt or Pork Shoulder for BBB and is there a picture tutorial on the forum on how to debone or cut for proper thickness and curing. Thank You!! -
Oklahoma City Forum Members Alert
I think it would be great to have a Oklahoma get together and meet the people that enjoy this forum. I am booked the next three weeks but starting in July i could attend a get together on a Saturday for a breakfast or lunch.- mds51
- Post #18
- Forum: General Discussion
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Making Lox a picture guide.
This is another great tutorial for making Lox or Smoked Salmon. I now feel confident with this information that I can do this at home. My only question is that you state in the first part of this tutorial that you let the salmon dry in the refridgerator for 36 hours. That seems like a long time... -
Dry Cured Peperone
Yes , that is the capacitor for the compressor and stores electricity to turn it over on start up. It is also a great way to get hurt if you do not know about electricity and that a capacitor needs to be discharged by taking an insulated screwdriver across the two terminals. Even if the unit is... -
Steelhead trout...brined, dried and smoked!
When buying the fresh Salmon at Sam`s Club for making Lox , should it be frozen first and then dry cured and cold smoked to take care of any Parasites?? Or does the salt from the dry cure for two or three days take care of all the bugs??? -
Cured Smoked Wild Turkey Breast With Photos
Thank you for the quick response. Your product and end results look great and I will try this recipe. As always this forum has given me and others another great way to enjoy the smoking process.
