Search found 67 matches

by Rich
Tue Jul 12, 2016 16:23
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358790

Redzed,

thanks !

I used hi-temp cheese at 10% cheese to meat, the smoker is a Masterbuilt with their version of a cold smoker attached. I'm still finishing up the cabinet/chamber it is sitting on.

cheers,

Rich
by Rich
Tue Jul 12, 2016 15:57
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 358790

Beginner Posting Pics...

Just posting a couple of pics as an experiment...these were Jalapeno/cheese pork and venison. they are pretty good... Nice, now I know how to post pics... http://i1086.photobucket.com/albums/j448/biggreenavalanche/Sausage/WIN_20160702_12_20_41_Pro.jpg [/URL][/img] http://i1086.photobucket.com/albums...
by Rich
Tue Jul 12, 2016 05:59
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

Bob K, Nope, got the unit from a vendor, don't know if I'm allowed to name the vendor on this forum but I would recommend them... called vacmaster direct and they were a pleasure to deal with, spoke on Friday, the fix the tech support guy recommended did't take, called Monday morning, bada boom bada...
by Rich
Sun Jul 10, 2016 19:06
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

First Impressions of the Vacmaster VP 215. Heavy ! Operation of the machine is easy, almost intuitive. It arrived without any visible damage to the box, I added oil per the instructions and away I went. Oil, a replacement heat bar strip, a phillips head screw driver, a silver metal band, 75 (3 mil) ...
by Rich
Fri Jul 08, 2016 21:14
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

Yeah, I'm kinda diggin' that...will have to run it by the other half of this domestic situation... :mrgreen:

cheers,

Rich
by Rich
Fri Jul 08, 2016 14:19
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

Redzed, Could sure use that gadget for my wine carboys...and, apparently my new vacmaster ! :shock: will be in search of a rolling cart of some sort that will blend in with the rest of the kitchen... Think I will like this gizmo, tried it last night and was smitten ! :grin: More to follow. Cheers, R...
by Rich
Fri Jul 08, 2016 06:28
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

well it arrived...and, HOLY MOTHER OF ALL THAT'S HOLY ! DAMN THING IS HEAVY !! FedEx did not deliver to the front door, for some reason (hmmm weight !!??) they set it at my 5th wheel which is 50 yards from the front door...had to lug the damn thing, at midnight (when i got off shift) to the house......
by Rich
Thu Jul 07, 2016 17:53
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

Bob K,

So, 20 vacuum, 2 seal and 4 cool ? At the moment I'm doing smoked sausage, fresh pork and, eventually, beef snack sticks...I'm building the nerve up to try a salami...will also be trying Sous Vide but that is a different forum...

Cheers,

Rich
by Rich
Thu Jul 07, 2016 17:49
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

Yup, stand corrected, it was Butterbean...reading the rest of the thread...my machine is due to arrive today...tomorrow i pick up 153 pounds of organic pork, $1.55 per pound, butchered, with bacon, chops, pork loin, and coarse ground...should wind up with 50 to 70 pounds of fat since the other guys ...
by Rich
Thu Jul 07, 2016 06:34
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17103

RedZed, I'm back like a bad penny ! I pulled the trigger and bought a VP215 chamber vacuum machine...any suggestions on the vacuum time/seal time/cool time...you mentioned you thought that may have been an issue on a different batch ?

Still here, and Still Learnin' :mrgreen:

cheers,

Rich
by Rich
Mon Jan 18, 2016 17:11
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

Thanks Redzed, guess I'll try the horizontal position and rotate the racks ! Any suggestions for mods to distribute heat and smoke ?

Cheers,

Rich
by Rich
Sun Jan 17, 2016 18:42
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

It does contain soy protein. Some got to the texture I wanted, most got partially there. I believe the problem is associated with the smoker. The better sticks were over or near the heating element, I think the Masterbuilt smoker has a problem in that the vent is directly over the heating element. I...
by Rich
Sun Jan 17, 2016 06:46
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

BTW, I lengthened the smoke times due to the fact I used 17 mm collagen case as opposed to 15 mm...wonder if that is the problem ? A. Can't stuff 15 mm, b. Like a bit "beefier" stick...all advice and suggestions most welcome ! :)

Cheers,

Rich
by Rich
Sun Jan 17, 2016 05:57
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

Feeling totally frustrated ! No matter what I do I cannot seem to get to get my beef sticks to get to the same look as yours ! 2.5 hours cold smoke (55 F), 3hrs @ 100 F, 2 hrs @125 F, 2 hrs @ 140 F, 155 until internal was 152 F, they still do not look like yours Butterbean...have no idea what I'm do...
by Rich
Sun Jan 10, 2016 15:57
Forum: Curing chambers and Related Equipment
Topic: Curing chamber question
Replies: 7
Views: 6716

Thermositer