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randallrosa

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  1. randallrosa

    Problem rendering veal breast fat

    how are you braising? stovetop or oven, and at what temp? randall
  2. randallrosa

    Meat Slicers: The Topic

    Vintage Hobart Slicer restored! My first attempt at a restoration was nerve racking- I even thought I blew the motor (the starter cap came off), and slashed my finger on the blade...thanks to Chris H for all the help! As I took inventory of all the parts, mine is missing the external blade cover (safety shield)... So I found another slicer on eBay , and bought the entire slicer to get the part (I have kids running around my house)...so Ill be restoring another one in the next few weeks! Hobart Slicer Before Hobart Slicer Before Hobart Slicer After Hobart Slicer After Hobart Slicer After
  3. randallrosa

    Meat Slicers: The Topic

    Ive gotten everything apart except for the blade out of the housing...any tips? thx
  4. randallrosa

    Meat Slicers: The Topic

    any tips on removing the motor / motor housing?
  5. randallrosa

    Meat Slicers: The Topic

    I guess when I tap on the base it doesnt make a solid metal ping like the rest of the machine does. is thre a certain grade or stiffness of wire brush you used? i hate using the solvents, so the brush sounds good to me! btw how did you clean out all the old grease? Randall
  6. randallrosa

    Meat Slicers: The Topic

    wow the wire brush didnt scratch the surface? would you recommend the brush over liquid remover? what is the base made of you figure- its def. not metal
  7. randallrosa

    Meat Slicers: The Topic

    cool! I have a couple of questions: what kind of lube? how did you get the enamel off? I have epoxy paint remover I was going to try on the black parts...but what about the silver areas? (mine is all silver and black, but I like off-white for the base! I want to fill in some of dings and scratches...any tips on that? where to you get your parts from? I need feet for mine! and want new stones for the grinder TIA
  8. randallrosa

    Meat Slicers: The Topic

    I spent $100 on eBay for this one: It is way more than I need for home use in terms of power. It is also very quiet -- the biggest problem is that it is MASSIVE. I had to buy a cart to put it on (so tack another $100 onto the price tag if you will need to do that!). Cleanup is easier than I expected, but not totally trivial. It probably takes 5-10 minutes to wipe everything down. I count that as a bargain compared to the time it takes to hand-slice 10 lbs of bacon! ← Did you restore this yourself?- looks new! did you use appliance epoxy on the white parts? randall
  9. randallrosa

    Meat Slicers: The Topic

    I just took delivery on the same Hobart 210, circa 1940s...I have the manual / parts catalog if anyone needs it... btw according to Hobart, most parts are NOT avail for this model, so Ill be sure to take care of it- unless anyone here has found a source... I need to clean it and lube it up...I read here that mineral oil is good lube for the glides, etc? randall
  10. casing broke! problem? I was moving around my hanging sausage and between two sausages the casing was tight and it broke open! is that a problem?
  11. Grey/green sounds like a problem. Is it fuzzy? Pix? ← Ill take some pix...but its not on or above the surface, it looks like discoloration of the casing or meat right underneath. it smells fine, isnt slimey or squishy..just on odd color... randall
  12. Sausage touching in cellar- I noticed that two of my sausages air dying in the cellar were touching and left a raw spot on the sausage. ITs starting to dry out, but has a slightly grey/green color to it - anyone had this problem? It has curing #2 as well a bactoferm in the meat, so it should have enough of the good bugs to keep away bad stuff...but... TIA
  13. Curing Lardo in Sous Vide - I have lots of Berkshire fat back from my charcuterie so I decided to make some Lardo (brine/cured with herbs over 3 months.) I was able to use much less space /containers, and eliminate a majority of the oxygen which Ill assume is helpful. The chamber vacuum came in handy to seal in all the liquid.
  14. Hmmm...the tuna I did last night seemed to be overdone at 140F, but the milky white appears at 120F, too. Keller does the following: 1) Bass 143.6F 2) Monkfish 147.2F 3) Tuna 139.1F ← a tip to stop the milky white is to brine your fish for 15-20 minutes in a basic brine (sugar salt water - spice optional) It will stabilize the fat. good luck!
  15. I love the duck proscuitto that I make based on the MR recipe. When using the larger duck breasts inevitably the meat side gets quite dry. im curing at 56-58 and 60-63 humidity for about 1.5-2 weeks on a big duck breast I was thinking of melting down some duck fat to a paste and coating the exposed side to keep it more even...has anyone tried that? or have any other solutions? randall
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