ojisan
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Posts posted by ojisan
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Just a side note here on the cost of pink salt to those of us north of the border.
After many attempts to source the salt in Canada I cried uncle and ordered it from "The Sausage Maker". Service was prompt, efficient and accurate and I have no complaints about the company. But here's a breakdown of my cost:
1lb insta cure #1 8.99 USF
1lb insta cure #2 8.99 USF
Shipping and handling $11.80 USF
Brokerage fees and GST (a Canadian tax) $21.43 Cdn!
By the time I factor in the exchange rate I will have paid at least $60 Cdn. for 2 lbs of salt!
So much for free trade.
What are Brokerage Fees and GST? Do you have to pay them because it's being sent to Canada, or because you're a Canadian buyer? Do the fees apply if someone in the US buys it and then sends it to you, or buys it and has it sent directly to you? FYI, Butcher-Packer sells #1 and #2 for $1.50 lb. each....
Phil
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I wrote a review of mandolines on Amazon (username: santacruztacean) that you might find useful:
http://www.amazon.com/gp/product/B0006ABV5...glance&n=284507
Your choice should be based on what you'll be slicing, and the volume.
Phil
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Thanks for all the input (I love this site). I've ordered the Grizzly version and will post a report on it later.
I'm wondering about the lube for the gears and threaded rod - since they don't really directly contact the meat, is there any good reason for not using something like Vaseline? Or maybe even better, pork fat? If I were using this thing on a daily or even weekly basis, I would feel justified in ordering the $10+shipping can of Lubriplate from TSM, but I'm probably only going to make 3-5 lb. of sausage every month or two (if I'm lucky and don't keel over from a heart attack). What do you think?
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ojisan, it has both a pressure relief valve and a silicone rubber o-ring.
Is there any reason to spring for the more expensive version? I assume there are differences, but maybe the they aren't worth the $... ?
thanks
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In case anyone is interested, I have a vertical stuffer that looks identical to the northern tools model, but is $20 cheaper, from Grizzly Tools:
lgrass -
Does this model have a pressure relief valve in the piston, and does the piston have an o-ring? I'm trying to find out how this made-in-China $60 version differs from the Sausage Maker's $185 made-in-US version. What's your opinion of the Grizzly stuffer?
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Thanks Susan!
And now I have to go take my cholesterol meds.... but I'll have nice dreams tonight.
I wish my favorite market (99 Ranch) carried pork belly as lean as the ones in your pics....
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Looks great - did you cook to 150 deg.?
Did you remove the skin before, or after the smoking?
Hmm... my Luhr-Jensen runs at 180-190 deg....
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I'm curious why you want the temp to go over 200'? From what I've read, meat takes smoke best at under 140'. Keeping your smoker cold allows you to smoke for a much longer time. Sometimes I just finish cooking whatever I have in the oven if I don't feel like firing up one of my hot smokers.
225 deg. to fully cook pulled-pork, ribs etc....
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Do they use garlic in the bacon cure in Transylvania?
Actually, there are several variations that do make heavy use of garlic in a brine cure - but then I'm only familiar w/ the Hungarian versions. What I found interesting was eating the bacon uncooked - whether it was cold smoked or only salted, I can't remember... I'd had too much palinka....
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What I've learned from hot-smoking bacon with the skin on is that it provides a nice insulation which prevents the meat from getting too hard -- because I can face the skin side toward the heat source in my smoker. Of course, there's a lot of fat under that skin which probably would protect the meat from overcooking and hardening. But, as long as the skin stays on, the fat beneath it doesn't melt and run all over the inside of the smoker cabinet.
I had assumed that the fat would not melt, having read (and believed) the Rytek Kutas book that claims the fat would not melt below 150 deg. F.
Actually, I'm wondering why bacon has to be hot smoked to 150 deg., instead of 135-140 deg. - it's going to be cooked again later.
O.T. - has anyone made szalona - which I believe is an unsmoked bacon that has paprika in the cure? I remember eating this uncooked bacon (along with home-made palinka, an apricot brandy) for breakfasts in Transylvania.
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Some misc questions from 1st-time poster...
What is the purpose of leaving the skin on bacon when smoking? I would think that the bacon would get more smoke flavor without it, and what do you do with the skin afterwards - is it edible?
Vacuum sealers - I have a Foodsaver, but haven't figured out how to seal meats to be cured without sucking out the liquids, short of freezing first (not real practical). Any hints?
Anyone besides Pallee using a Luhr-Jensen smoker? I've started experimenting with using a home-made insulation wrapper on a Big Chief in order to get the temp over 200 deg. F. Anyone else using this box with any success?
thanks in advance for your inputs....
Sausage stuffers - what to look for?
in Kitchen Consumer
Posted
The Grizzly arrived, and for anyone thinking about getting one, I thought I'd post my first impressions even tho I haven't used it yet. First off, the build is, uh, funky - there's no confusion about this thing being made in Switzerland or Germany. On the other hand, it might do double duty as a jack if my Honda gets a flat (OK, not really).
I was _very_ impressed w/ Grizzly's customer service - they promptly answered my questions and are eagerly working on replacing one of the (funky nylon) stuffing tubes that arrived broken.
I am surprised that the threaded rod is not removable for cleaning, but I'll have to use it before posting whether that's a problem or not.
If I had to buy it all over again, I would recommend it if you want the biggest bang for the buck, and/or don't make sausage that often. If money were not an object, I think I'd go for the F. Dick version....