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
Search found 67 matches
- Tue Jul 12, 2016 16:23
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455055
- Tue Jul 12, 2016 15:57
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455055
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...
- Tue Jul 12, 2016 05:59
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
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...
- Sun Jul 10, 2016 19:06
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
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) ...
- Fri Jul 08, 2016 21:14
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
- Fri Jul 08, 2016 14:19
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
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...
- Fri Jul 08, 2016 06:28
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
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......
- Thu Jul 07, 2016 17:53
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
- Thu Jul 07, 2016 17:49
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
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 ...
- Thu Jul 07, 2016 06:34
- Forum: Hardware
- Topic: Using Vacmaster Chamber Machine
- Replies: 29
- Views: 24129
- Mon Jan 18, 2016 17:11
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 30976
- Sun Jan 17, 2016 18:42
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 30976
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...
- Sun Jan 17, 2016 06:46
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 30976
- Sun Jan 17, 2016 05:57
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 30976
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...
- Sun Jan 10, 2016 15:57
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber question
- Replies: 7
- Views: 8696