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  1. mds51

    Milk powder in SS, what purpose does it serve?

    I make a Salami using the Carnation`s Non Fat Powdered Milk and it works really well to give me the perfect consistency and texture for this type sausage. I also take these Salami that have been smoked for 5 hours and finished in a hot water bath to get an internal temperature of 152 degrees and...
  2. mds51

    Brining bacon in a bag?

    I actually brush the Maple Syrup on before I put the meat in the refrigerator to form the Pellicle and then again before I smoke and sometimes a few times during the smoke. I have always had great smoke penetration with the cold smoking and the use of the AMNPS. The bacons take on a beautiful...
  3. mds51

    Brining bacon in a bag?

    FunGus That is correct on the cold smoked products. The pork belly and pork butts are cold smoked to attain a rich smoked flavor and leave the fat intact for proper frying or cooking. The Pork Loin is first cold smoked and then finished off with heat and smoke to attain the 145 degree internal...
  4. mds51

    Brining bacon in a bag?

    I have used Todd Johnson`s Country Brown dry cure several times with excellent results and since it is a dry cure it takes up very little space in my spare fridge. I use the 2 gallon Zip Loc Freezer bags and they hold very large pieces of belly or loin or pork shoulder. After just a little time...
  5. mds51

    I cannot open my new messages

    I show two new messages at the top right of the home screen but I cannot get them to open. Any advise on how to get them open ?? Thanks mds51
  6. mds51

    First dry cured sausages

    The Andouille Sausage sounds good . I am looking into an old upright reach in cooler to transform into a drying chamber. I actually just hung these Salami in my spare bedroom closet with a towel underneath them. There was no dripping but I just wanted to be prepared. I also want to make...
  7. mds51

    First dry cured sausages

    I used the flat Collagen casings for my Salami that were 65MM or 2 1/2 in X 18 in. They come with a pre tied sting loop and hold about 2 1/2 pounds of meat. As I said in my previous posts I smoked the Salami for 5 hours and then hot water bathed them to get an internal temperature of 152...
  8. mds51

    First dry cured sausages

    Thank You for responding to the questions on temperature and location. I just finished making several Salamis using Cure #1 and smoking them for five hours and then a hot water bath to get the internal temperature up to 152 degrees. Then I took two of the Salamis and hung them in a cool and dry...
  9. mds51

    SMOKED STRIPER HEAD - And Right From The Sea!!!!!!!!!!!!!!

    First of all you need a bigger smoker but your taste in wine is perfect!! The owner of Far Niente was from Muskogee Oklahoma and then ended up in the Napa Valley. Not bad for an Okie!! Same place I was born!! mds51
  10. mds51

    First dry cured sausages

    Would you be kind enough to provided the temperature and location that you are drying these sausages? I am also interested in trying dry cured Salami and other types of meats. Thank You mds51
  11. mds51

    MES 40 Old Gen for sausage

    2ND NEWS FLASH Hayley`s direct number is 706-256-3943
  12. mds51

    MES 40 Old Gen for sausage

    NEWS FLASH!!! I just got an email from Hayley that they still have a few left of the Generation 1, Stainless Steel , Top Venting models as of 2 Pm Oklahoma time on August 5th 2014!! Good luck and Good Smoking!!! mds51
  13. mds51

    MES 40 Old Gen for sausage

    NEWS FLASH!!! I just got an email from Hayley that they still have a few left of the Generation 1, Stainless Steel , Top Venting models as of 2 Pm Oklahoma time on August 5th 2014!! Good luck and Good Smoking!!! mds51
  14. mds51

    MES 40 Old Gen for sausage

    She has a direct number but I got her when I called the main toll free number the first time. She is a pleasure to work with and I hope they still have a few left. I just smoked two big whole Salmon Fillets using the AMNPS with Alder Dust and they made some really great Lox. This combination is...
  15. mds51

    Brine Vs. Dry Cure

    Although I have only been smoking for about three years now I have had great succcess with the dry cure method. I use Todd Johnson`s Brown Sugar Cure recipe and it is great for Canadian Bacon, BBB, and regular Bacon. I have used the wet cure for Ham Hocks that were over six inches in diameter...
  16. mds51

    MES 40 Old Gen for sausage

    Isn`t Hayley a real treat to work with at Masterbuilt??? I am glad to see they still have some of the $200.00 units still available. Mine is working great and getting ready for another load of Salami and Snack Sticks this nest week. mds51
  17. mds51

    Salami Question

    Sorry I missed your recipe request and just saw it today. I am always glad to share my recipes but this one came from the Dakota Stuffer site and it really is close to the flavor of the New York Deli Salami with a few adjustments. Go to the Dakota sites and under their recipes look at the one...
  18. mds51

    Walmart has all stainless steel MES 40's for $288.15 with free ship-to-store...!

    I would at least call Hayley at customer Service an check. As of last week they still had them available. Then if they are out then the Walmart price loks like a winner and it is the old style with the vent on top that makes it a better choice in my opinion. So far the unit i have purchased from...
  19. mds51

    Walmart has all stainless steel MES 40's for $288.15 with free ship-to-store...!

    Be sure to check with Masterbuilt and see if they still have this same unit for $200.00. Yes there is shipping but it is still less than the above price and no tax!! mds51
  20. mds51

    What is a good price? Used MES 40"

    I bought one of the QVC returns from MasterBuilt and it is the all Stainless Steel sides with the top vent . It works well and my first few smokes have been great. Even with the shipping I saved close to $70 compared to the price at our local Sam`s Clubs and our wonderful sales tax. See if they...
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