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  1. R

    American slicing model 45

    Hi. I know this is old but did you ever find a place for parts? I just bought a model #45 and am looking for sharpening stone's and a Manual. Thanks
  2. R

    American Slicing Machine

    I'll try thanks
  3. R

    American Slicing Machine

    I'm looking at one a d I'd like to recondition recondition it. Just seeing if parts and manual are available sounds like there's a bearing goi going and mabe a bent blade. Haven't seen it in person yet.
  4. R

    American Slicing Machine

    I am looking at an American Slicing Machine parts list and Manual. Model # 45, Serial # 457266. Google just keeps running me in circles. Thanks.
  5. R

    American Slicing Machine, Model 50

    Do you have parts and manuals for a American Slicing Machine mod #45, Serial #457266 or know where i could find them? Thanks.
  6. R

    Casings storage?

    I've done boykjo method a couple times. The first time i didn't use any for about a year and a half and they went bad. I think it was a combination of my fridge going bad and temps got above 40* and i didn't notice. Now i rinse and resalt every 6 months or so. I just resalted this morning and...
  7. R

    Pops Brine

    I have a question. At 1oz per gallon of water, how many ppm is pops brine? And since you don't weigh the meat, how do you know where your at. I remember pops posting " as long as meat is covered". I always make sure i have plenty of brine and been using this for years. Lately i started thinking...
  8. R

    Trail Bologna - Question

    Not sure about inedible collagen, i use fibrous casings and soak for 45 minutes in 1/2 vinegar and 1/2 water. They usually dont stick at but once in awhile they stick alittle but not bad.
  9. R

    Venison

    What is the proper name of the football roast in venison? I've always called it a sirloin or sirloin tip but heard the Bearded Butchers call it the round tip which makes no sense to me. Thanks all.
  10. R

    Asian Spicy Pork Jerky

    I like the sound and looks of the spicy Asian just trying to convert recipe from solid meat to ground.
  11. R

    Asian Spicy Pork Jerky

    Looks great! Any ideas of converting to ground pork? I have some pork left from last years butcher and woul like to just grind up. Thanks
  12. R

    Nepas Summer Sausage

    Thank you. I will next time, I just did 2 #10 batches, 1 with flc and was thinking about it.
  13. R

    Nepas Summer Sausage

    Would it be a problem to leave the Saco in and use flc? I like the creamy taste of it.
  14. R

    Stpp

  15. R

    Stpp

    why couldn't I buy for you and ship to you, can't cost that much can it? It doesn't weigh that much.
  16. R

    Another batch-o-bacon. Thanks SMF & Bear

    When you put in the fridge to mellow, do you put in a bag or leave open to dry
  17. R

    Cure time in fridge

    Yes thank you. That was what I was trying to ask
  18. R

    Cure time in fridge

    Yes that I understand. But is there a limit on cure #1, he's going up to 42 days on whole muscle for pastrami
  19. R

    Cure time in fridge

    he was making pastrami, and brining and curing for 6 weeks, 42 days. I thought that was to long for cure #1. I remember pops said 40 days was max and a few people mentioned 30 days. But I thought about when they dry age for 60-90 days with no cure, so why a limit on cure #1 and if that's the...
  20. R

    Cure time in fridge

    So I got in a discussion about cure times in fridge. He was curing whole muscle in fridge for 6 weeks,and I thought that was to long, he told me that with whole muscle he didn't even need cure. He is using cure#1. But it got me thinking about wet and dry aging that some people do up to 90 days...
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