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  1. mds51

    First time Summer Sausage - Master Forge Gasser - Feedback please

    I have been making Summer Sausage or Salami for a few years now and have experienced almost everything you have shown and described. I use a MES 40 to do my smoking and have found that the Clear Collagen Casings from The Sausage Maker Company work very well for this application. I use the 65MM...
  2. mds51

    Northern Tool Sale

    I just got an email that Northern Tool has both the 15 pound metal gear stuffer for $209.00 and the 5 pound nylon gear stuffer for $79.00 on sale !!! mds51
  3. mds51

    A-MAZE-N Products Thanksgiving Giveaway

    I am thankful for family and friends and people that share their knowledge so everyone can learn and improve. I am thankful for having the privilege of living in the greatest country in the world and having my rights protected by brave men and women !! God Bless America!! mds51
  4. mds51

    How to Slice BBB

    I just looked back at some of the old threads and realized that I have asked this question before when I first got started smoking. the general advise to cut against the grain and that is what I have been doing. One comment though was that these cuts tend to have grain going in different...
  5. mds51

    How to Slice BBB

    Good Morning Forum Members I have made a lot of BBB from the great information that I have learned from this forum and using the AMNPS from Todd Johnson. The quality of this product is fantastic and I rarely buy store bought bacon anymore. My question is about cutting the BBB with the grain of...
  6. mds51

    Why is Franklin BBQ in austin so good?

    If you have time on your way back to wherever you are going in Oklahoma try to go to Smokin Joe`s in Davis. It is just plain an simple properly smoked ribs and brisket. We were there when it was busy but got our food in less than 30 minutes. We had to sit outside but that was at the old...
  7. mds51

    Why is Franklin BBQ in austin so good?

    I will have to try Albert G`s the next time I am in Tulsa. There are several that are good to Ok in the city but not great like Smoking Joe`s! Like Some of the ones that are referred to on the forum this place has it all together. mds51
  8. mds51

    Why is Franklin BBQ in austin so good?

    Just got back from a weekend in Fort Worth and we ate at one of the Spring Creek restaurants in Grapevine. The brisket was excellent and did not need the sauce that they provide. Even though it is a chain the taste and texture were excellent. I am from Oklahoma City and we are lacking on quality...
  9. mds51

    Finally got one.

    Great AK1 I had no doubt that Todd would get back to you and make things 100 percent right. Todd has gone above and beyond with me and all of the forum folks that have used his products. I have had an MES40 electric smoker for over two years and I have never used the chip box for smoke. The...
  10. mds51

    Northern Tool 5 LB Stuffer on Sale

    I just got an email from Northern Tool that their 5 LB Sausage Stuffer is on sale for $89.99. I have had this stuffer for over two years now and it has worked well for all sizes of sausage from Salami to Snack Sticks. I did buy the LEM SS Snack Stick tube for the small 19 MM Collagen casings...
  11. mds51

    Finally got one.

    Good Morning AK1 I would definitely call and talk to Todd or Rhonda. They are excellent on customer service and making sure their products are quality and the customer is satisfied. I have bought both new and scratch and dent AMNPS and they are all good products. I credit the forum and Todd...
  12. mds51

    Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and res

    I make a lot of Salami and Snack Sticks using the same recipe for both. This recipe that I have adapted to my tastes uses one cup of NFPDM and the results have been excellent. The Salami are smoked for five hours to attain a nice smoke flavor and an internal temperature of 120 degrees. They are...
  13. mds51

    Making Some Pastrami

    Nice Job on the Sirloin Roast. You have given me some good ideas on Pastrami made from other cuts beside brisket that is off the wall on pricing right now at our local stores. mds51
  14. mds51

    new stuffer

    I have had my Kitchener 5 pound stuffer from Northern tool for two years now and it has worked well. As noted in other stuffer articles I ALWAYS add 1/2 cup of cold water to my snack stick recipes. I purchased a LEM stainless steel snack stick tube that is small enough to allow the 19MM collagen...
  15. mds51

    5# Vertical stuffer $79....

    As I said up above the LEM SS small  stuffing tube fits on the Northern unit and is nice and long to hold a lot of casing. I use the 19MM Collagen casing s from The Sausage Maker and I can slip enough of this casing on to do two 18 inch sticks that I bend in the middle to hang perfectly in my...
  16. mds51

    5# Vertical stuffer $79....

    I have had mine for two years and even bought a spare set of gears after reading about problems with the nylon gears. The gears and the entire unit have worked well and as long as you use even pressure on the crank you will not break any gears. I have made a lot of snack sticks using the LEM SS...
  17. mds51

    Northern Tool Sale on the 5 LB Stuffer

    I hope it helps someone who is trying to decide what stuffer to buy. Yes this one has nylon gears ,but if used correctly it stuffs even the 19 MM casings I use for snack sticks and the LEM Stainless Steel Tube for these small casings fits it just fine. I have has mine two years and a lot of...
  18. mds51

    Northern Tool Sale on the 5 LB Stuffer

    Northern Tool has a year end clearance sale and their 5 LB Stuffer is in it for $79.00 . mds51
  19. mds51

    Bacon question's Dry rub or wet Brine

    I second or third or fourth the motion about Todd Johnson`s comments on dry curing. I use his Country Brown Cure recipe and have excellent results with Bacon, Canadian Bacon, and BBB. I  cold smoke the Bacon and BBB only with his hickory and apple pellets for 10 to 12 hours until I get a rich...
  20. mds51

    Casing size

    I was just getting ready to reply and then I saw driedstick`s comment. I use the 19 MM Stranded Collagen Casings from Sausage Maker with the small Snack Stick tube that LEM sells. Fortunately I had read about adding a 1/2 cup of ice water or very cold water to the mixture before stuffing. This...
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