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  1. midwesternrands

    Cured and smoked sausage question

    I would highly recommend not doing this.  With a product that you are curing, you really should cook it within 12-24 hours of making the product because otherwise the nitrite will dissipate and once you cook the product weeks later, it will not be properly cured or not even cured at all if all...
  2. midwesternrands

    Need Gloves ASAP! Where & What Kind?

    You can also find gloves at this link.  These are the same gloves that professional meat processors are going to use and are completely food safe.  To keep your hands from being burned with hot food or keep them from getting cold when cutting cold meat, simply use a cotton string knit glove with...
  3. midwesternrands

    Slicers

    A couple of thoughts... Just keep in mind the blade size and the tray size which correlates to how big of a piece of meat that can be sliced.  Many of the small slicers will have trouble slicing a large bacon because it simply will not fit on the food tray.  You probably won't find a slicer...
  4. midwesternrands

    Curing Question - Now with Q-view

    I would not recommend rinsing the jerky because you could and probably will wash away many of the nitrites in the curing salt and the nitrites are what cures the meat.  The curing process begins when you hold the jerky and cure for 24 hours, but must also go through the cooking cycle to actually...
  5. REVEO MARI/VAC FOOD TUMBLER

    REVEO MARI/VAC FOOD TUMBLER

  6. midwesternrands

    Opinions wanted on using a grinder as stuffer

    We stock parts for the cheaper model because they are more prone to needing replacements, and the other models we typically don't stock parts because we don't normally have any problems with them.  Parts are available though and we can get them if something were needed.   The stuffer from...
  7. midwesternrands

    Opinions wanted on using a grinder as stuffer

    Agreed on using an actual stuffer vs. a grinder.  A grinder is just convenient until you have the money to buy a stuffer. However, I have used and the company I work for also sells the 5# stuffers for $100 and just a word of caution... these have poly gears and you must be careful when stuffing...
  8. midwesternrands

    Pellet source

    The pellets that I use at home in my Traeger are the ones that my company sells. Click Here to see the pellets.  They work well for me and it should be pretty price efficient for you.  They are $34.99 (for a 40 lb. bag) plus, at that order amount, $8.95 in shipping.
  9. midwesternrands

    sauce or not Poll

    I just like to add enough marinade and seasoning that I don't need or want any sauce for more flavor.  The only time I use some sort of sauce is when the meat turns out a little drier than I would have liked.
  10. midwesternrands

    Powdered smoke flavoring?

    I have never seen MSG in Hickory Smoke Powder...  Many people do either love or hate the "smoke flavoring" from the powder or liquid smoke.  It is has a distinctly different flavor than actual smoke, but that is just kind of the trade off you get by getting a smoke flavor easier and faster.
  11. midwesternrands

    Powdered smoke flavoring?

    It can just give you an extra smoke flavoring (although liquid smoke and hickory smoke powder taste a little different than actual smoking) or if you don't have the option of using real smoke, i.e. you are making jerky by using either an oven or a dehydrator instead of a smokehouse.  If you are...
  12. midwesternrands

    Powdered smoke flavoring?

    Hickory smoke powder is very similar to liquid smoke.  I have never personally used it, but the company I work for sells a lot of the hickory smoke powder.  I wouldn't say that it is anymore natural than liquid smoke (both are considered natural products).  They both originate and are derived...
  13. midwesternrands

    Opinions needed on a grinder

    You can simply use the stuffing plate with the stuffing tube.  There is no need for the cutting blade if you are simply stuffing.
  14. midwesternrands

    Flexible Cutting Boards

    Here are a couple additional flexible cutting boards.  Click Here to see them.  There is one that is a 10"X14" for $4 a piece and a 24.5"X30" for $10 a piece.  I like the 24.5"X30" cause it gives you a lot more room to work on/with than other cutting boards I have used.
  15. midwesternrands

    Chuckies! (qview) -- Updated with finished pictures

    You can marinade for more than 24 hours.  It will help the product pick up more flavor, but it should not hurt the product.  I have actually marinaded boneless pork chops, that were vacuum packaged, for 3-4 days.  You just end up with a very high flavor profile.
  16. midwesternrands

    Opinions needed on a grinder

    I agree with Big-Guy.  There is something very fishy about the grinder.  I don't think their description could possibly be accurate. Some grinders do come with stuffing plates.  I know that a few of the grinders that our company sells come with a "stuffing star" attachment which functions the...
  17. torrey-kidney-plate.gif

    torrey-kidney-plate.gif

  18. midwesternrands

    Speaking of brisket.....

    Coacher72,  Here is what I would say on this subject. The first thing to look at is the brisket itself. I am assuming that you bought a whole or half beef from a meat processor in your area, if that is the case then you have a good piece of meat to start with. If on the other hand you bought it...
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    100x100.jpg

  20. MWRAvatar.png

    MWRAvatar.png

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