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Hi from Ohio
Welcome aboard to a really great site that has taught me a lot the past few years. I was in Massillon, Ohio for thirty years but never heard of Nevada, Ohio. Where are you located in the state? mds51 -
Where to buy a MES 40 Gen 1?
Call Master Built and see if they have any in stock. I know this sounds funny but that is how I got mine. They had several units returned from QVC and they were refurbished or completely checked over and sold for less than $200.00. I paid shipping to OKC and it still was only $200.00 total. The...- mds51
- Post #4
- Forum: Electric Smokers
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Making Butcher Bologna
Really nice looking Sausage and will definitely give your recipe a try. What brand and size is your stuffer? mds51 -
whats a good slicer?
A friend and I both purchased the Chef`s Choice Model 615 a few months ago and both of us are very pleased with the performance of these slicers. I do a lot of bacon and jerky and it has performed well with all of these tasks. I semi freeze bottom round roasts for jerky and this slicer does a...- mds51
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Hog rings and hog ring plyers
I use the Spring loaded Hog Ring Pliers from The Sausage Maker Company and the 1/2 and 3/8 inch rings to go with it. The Spring loaded plier cost more but make it much easier to hold the twisted end of the casing and the pliers in the other hand. The ring is held in the jaws of the plier and... -
Best Vacuum Sealer?
THE food saver unit is OK but the VacMaster 350 is fantastic.The VacMaster unit is made of Stainless Steel and has adjustable settings for your more delicate foods like fruit. My Son has the Food Saver unit and it is Ok but cannot compare to the VacMaster Units. I use my 350 a few times a week... -
Double Stick Batch
Nice looking Sticks and good mixes. I started using my KA mixer with the Dough Hook for all my 5 pound mixes for Salami and Snack Sticks. My bowl holds 5 pounds perfectly and I start out on low and add the seasonings and cure in a liquid mixture into the meat and then speed it up until the meat... -
Best Vacuum Sealer?
I just purchased the VacMaster Pro 350 from Lisa and after a few weeks of using it I can say it is a really nice unit. I spent some time on the phone with Lisa explaining my needs and usage and she was very helpful with this purchase. The bags and rolls I purchased with the machine are great... -
Cold smoked salmon during the chilly weather
Hi CB I really enjoyed this post and I do a lot of Cold Smoked Salmon but cure it a little different and longer in the fridge. I was surprised to see so many hours of smoking. I usually smoke with Alder dust using the AMNPs in my MES Smoker and have a nice hint of smoked flavor after four... -
Tasso time
Thank you for the explanation on the Cure 1 and the Drying technique. I want to make this since you cannot find good Tasso or Andouille in Oklahoma City. I lived in New Orleans for 4 years and miss the good food I used to enjoy while working there . Some of the best fishing and cuisine I have... -
Tasso time
Looks Really Good CB Why do you use Cure #1 and when you say hung up for 18 hours is this in a controlled chamber or just room temperature air drying? Thanks mds51 -
Meat Slicer (review)
Thank You for the reply and good information. I just want something to do the small jobs when I do not want to have to deal with the big Hobart and this unit sounds like it will do the job. Happy New Year!!! mds51- mds51
- Post #13
- Forum: Slicers, Grinders, Tools, Equipment
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Meat Slicer (review)
Myself and a friend are looking at this slicer. I have a big 12 inch Hobart but it is too big to move around for small slicing jobs. We have a few questions? 1. Where did you get your slicer? 2, If it comes with the serrated blade how much did the smooth blade cost? 3.Does this unit have the...- mds51
- Post #11
- Forum: Slicers, Grinders, Tools, Equipment
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Snack Stick Internal Temperature
Thanks everyone for the good advise. I will try the higher end temperature and see if that gets me to the needed IT. mds51 -
Snack Stick Internal Temperature
Thank you Sir! A friend of mine did a 5 LB batch the same time I did my 10 LB batch and he finished faster and hit 152 in the smoker. We have the same smoker and the quantity must have a lot to do with it. I go through them so fast it does not pay to do the smaller batch. I do not use ECA but I... -
Snack Stick Internal Temperature
Thanks for the reply Sir Yes I tested the Maverick and it is right on and I do stage the smoker temperature starting with 1 hour at 130 with no smoke and then adding the AMNPS and putting it up to 140 for an hour and 10 degree add each hour until I hit 170. I was afraid the 180 would cause a... -
Snack Stick Internal Temperature
I have made a lot of snack sticks using the recipes and instructions found on this forum. Everything turns out well and the quality and taste are excellent. The problem I have is that using my MES 40 smoker and the AMNPS I cannot reach an internal temperature of 152 degrees that I see... -
Chinese 5 spice
I found a recipe for Lop Chong Sausage and modified it to my tastes and one of the main ingredients is Five Spice Powder. The flavor of all the spices combined with Sesame Oil, Fresh ginger , Soy Sauce, Rice Wine and Garlic make for a great dried sausage and or snack stick. I made these for my...- mds51
- Post #7
- Forum: For New Members
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soppressata
Nice Looking Sausage!! Any chance you would be kind enough to share your recipe? Thanks mds51 -
First time Summer Sausage - Master Forge Gasser - Feedback please
Funny you would mention the fragrance from the dry curing> I had the entire closet rod full of about 12 Salamis and some special Lop Chong I was making for the first time and that over powering fragrance was everywhere in the back of my house. One batch is not too bad but I am making more each...
