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  1. 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
  2. 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
  3. mds51

    Slicer: Chef's Choice 610 vs. 615

    I have used the 615 for the past two years with excellent results. I purchased the smooth blade and it also works well. I can cut partially frozen meat for jerky and it does not bog down as long as you go slowly. The thickness setting knob works well and holds its position. Cleaning is easy and...
  4. mds51

    Trying Gravlax...

    Now you are Talking!!!! Looks great and the Alder will give you a really nice smoked flavor. Try a toasted bagel with cream cheese, a slice of purple onion and capers with that lox and you will have a really great combination of flavors. My favorite Deli food sandwich when done right with good...
  5. mds51

    Trying Gravlax...

    I make smoked Salmon or Lox and yes the edges do get a little stiff but the majority of the fillet is moist and has an excellent cured texture. I use two whole fillets with the skin on and the total weight is close to five pounds. I mix up one cup of Kosher Salt and one cup of White Sugar, a...
  6. mds51

    smoking bluegills,large mouth bass

    Good Afternoon I have smoked both largemouth, catfish,crappie, and bluegill with excellent results. I only brine fillets for 3 to 4 hours in a Kosher Salt and Brown Sugar brine spiced up with Orange and Lemon Sections with either Fresh Thyme or Rosemary and a few garlic cloves. Then I smoke...
  7. mds51

    Kabanosy First Run

    Please share your recipe for this Sausage!! Thank You!! mds51
  8. mds51

    Salmon Jerky

    I marinate and vacuum tumble beef and pork Jerky and then smoke for 6 to 8 hours at 170 degrees in a Master Built 40 inch Electric and have excellent results. Salmon may take longer due to all the oils and moisture and much thicker pieces!I use Apple and Alder Pellets and Dust in my AMNPS. The...
  9. mds51

    Meat slice recommendations for home use

    I purchased the Chef`s Choice 615 with the extra smooth blade and have good results with it for about two years. I have a Hobart 1612 and it is great but too heavy and big unless I am doing numerous pieces of Canadian Bacon and BBB. The 615 even cuts my semi frozen bottom rounds for Jerky but...
  10. mds51

    Brining a Turkey that has been factory injected with Broth

    Thank You for your fast response!! mds51
  11. mds51

    Brining a Turkey that has been factory injected with Broth

    Can you still brine a Turkey that has been injected with a broth solution listed on the wrapper? It is a frozen Butterball Turkey. Would the brining make it too salty? Thanks mds51
  12. mds51

    VacMaster Pro 350 vs 380

    I purchased the Pro 350 from Lisa and her Ultra Bags and Rolls. This unit is big enough to do all the smoked goods that I do. The Ultra bags are much more durable than the Food Saver bags and a lot less money. I just ordered more of the Quart bags and the 8 inch by 50 foot rolls. The Quart bags...
  13. mds51

    Smoking peppers then freezing.

    I just hot smoked a big batch of Jalapeno peppers at 180 degrees using Hickory Pellets in my AMNPS. I did one batch with the peppers cut in half and deseeded and membrane removed to lower the heat level. Four full trays in my MES 40 reduced to a salad bowl of Chipotle peppers. They took over 12...
  14. mds51

    Tahini

    As everyone says today, OMG!!! Please no offense but this is way to much work for such a simple dish. I can assure you the texture is as good as any store bought Hummus. You can make a lot of Hummus in the time you will mess around trying to take the skins off. Also do try the Kadoya Sesame Oil...
  15. mds51

    Tahini

    Negative !! The blade of a food processor combined with the emulsifying action makes for a nice smooth texture. Make sure you use a spatula to push down the bean mixture so it mixes everything thoroughly. I sometimes pulse the processor and the mixture falls back down into the blade. Other times...
  16. mds51

    Tahini

    Sorry !!! The amount on the Olive Oil should read 1/3 to 1/2 Cup Golden Olive Oil.
  17. mds51

    Tahini

    Good Afternoon Here is a simple but really good recipe for Hummus. I substitute Kadoya Sesame Oil for the Tahini in order to give the Hummus a nutty flavor rather than the bland taste of Hummus when using Tahini. The small Oscar or Cuisinart Food processors work great for this recipe. 1 can...
  18. mds51

    New Guy Southwest OKC

    Good Afternoon I live in the NW part of OKC and work in the SW. I have been a member of this site for a few years and have learned a lot about smoking and the proper techniques and equipment. That combined with several great books out there and at your local library you can enjoy a really great...
  19. mds51

    Unable to open 2 new provate messages!

    PRIVATE!! Pardon my poor typing! Yes, I am clicking on the numeral 2 in the dark or brown bar up at the top right of the page next to the magnifying glass. mds51. I did redo my preferences just now and they had been changed so I checked the area to receive email notices. I do not know how that...
  20. mds51

    Unable to open 2 new provate messages!

    Good Morning. I sent a private message out and received two back but when I click on the number two at the top of the screen or the 2 new messages showing when the this field opens they will not open. Please advise Thank You! mds51
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