I'm trying to find the answer. Do you base how long you freeze dry something off of the freezing time minus how long it took to freeze your drum and/or food, or off of the right side screen (final drying)?

Full Send❤

Pozdravljeni prosim za prevod v slovenskem jeziku lp

I'd be interested in seeing how you deal with the condensation drip tray in back behind a screwed on plate. I have to get mine emptied as its overflowing from doing bone in rib-eye roasts.

Add me from ZAMBIA want to learn how to make Biltong 🇿🇲

The Ninja BL770 1500 watt processor with the round bowl will process 1000g at a time at a cost of $167 on Amazon. Considering it is used for many other purposeds the appliance is well worth the price. I've used it for many years and process 20 lb/9000g batches. There is no over heating of the motor. (I can report that the 1200 watt version will overheat rapidly and that the square bowl has dead spots in the corners.) I typically regrind through a 3mm plate including the water and spices, homogenize in a meat mixer (this can be done after to incorporate a garnish) then process 9 batches through the ninja 60 seconds each. There is almost no increase in temperature and I am at or near 0C through the entire process which is why I don't use ice. It doesn't melt.

That does work ,very nice !!!😊

I heard most of it is nasty in America..

In South Africa we call it biltong bites and put other spies aswell

Looks perfect, so good!

Can you reuse tallow if you use it to deepfry fries?

It's really hard for me to get a packet of freeze-dried Penicillium Nalgiovense (mold 600) in my country. How do I get P. Nalgiovense from natural source?

Great info. Thank you.

Everytime i look at your page I find another sausage to make. Thank you for your hard work. I am going to start a bbq sausage making you tube channel soon

Love that poaching idea! Would allow for quicker breakfasts on busy mornings.

Hi. New subscriber here. I found you because I have exhaustively looked for a Puertorican sausage called salchichon. We make a soup with it. I live in NY. The brand I was able to purchase for years is so darn hard to find. Brand, La Primera Farmer's Sausage. Other brands do not taste the same. Can you teach me how to make it?❤❤❤ I love your channel and am binge watching you for the past 4 hours😊❤❤❤🙏

LOVE the dogs! Cane Corsos or Boerbol??

Can you do this in your pellet smoker?

Eric, I just made a few slabs of this & it was excellent. I crusted one slab with course black pepper when I smoked it. Delicious!

I am planning to build a agricultural shop and in it I would a room for making sausage and smoked meats for myself. What smoker and grinder would you recommend, thank you for your time and attention in this request.

Appreciate the recipe. FYI, sous vide is pronounced "soo veed".

Where can i buy ventricina in South Florida?

So jealous of your convection smoker! Yeah sausage content! 😊

Looking forward to some Jerky episodes Eric, love your work mate.....

Hi Eric, I followed all the steps in your video, boiled the sausages at 70 - 75°C. When I grilled them, I found that the hog casings were very tough, not like the ones I usually buy at the supermarket. Did I do something wrong?

that's a beautiful work of art you done really good mr. pro artist

I just watched the spicy peperoni snack stick video, and it reminded me that I've been wanting to research how to make my own venison/"pork roll" (I'm from central jersey. Yes, central jersey does in fact exist) and the follow-up video to the snack stick video was this one. Thank you for diving into this. I can't wait to try the recipe.

You pagans go right on ahead and gobble up your nasty hog, and don't tell me how much you love Jesus when the Bible says:LEVITICUS, CHAPTER 11, VERSE 7: .. and the swine, although it splits the hoof it does not chew the cud, it is unclean for you.

Fan is covered by a deflection plate?

I have a standard Kitchen Aid stand mixer, with a metal meat grinder attachment. I had no idea I could sharpen these parts, or that they even need to be periodically sharpened! Great info Thank You, Subscribed!

I’m very interested in your custom flavors

Great video! One question about the safe temp range. If you were to smoke bacon in smoker at say 225F for 4hrs until internal reached the 150F. Would it be considered in the danger zone as the actual meat temp I'm sure would be under 140F for 2+hrs? Or does that rule just retain to the ambient temp the meat is sitting in?

OK so yeah.... In Northern NJ it's Taylor Ham. In the rest of the state it's pork roll. The reason is in Northern NJ it's the brand we know. Go south of Bennie Hill & you have Taylor, Cases, some other guys pork roll. So Taylor Ham is a brand, the same way Coke is a cola but not all colas are Coke. As for the bread, 2 options hard roll or bagel. Both work, myself I'm team bagel. -Jersey Bagels beat skinny NY bagels any day, teah I said it! As for the sandwich. 4 suits, win. You did cut a bit to thick. It's supose to be thick but not quarter inch. That size doesn't let it get crispy. -still you're good. The egg, quick fluff scrambles topped with cheese really ads a lot of body & deeper flavor. Now here's your biggest mistake. You used ketchup & that is correct! However go into any place that serves this and there's a simple question or declaration "SPK" The topping is Salt Pepper Ketchup. Anything else is just no, no, no.....

I did make this recipe from the original video using lard instead of butter. Having just finished the real Nduja that I purchased from the Italian market in NYC, I found this to be a very good substitute DEPENDING ON HOW YOU USE IT. It is NOT Nduja, it is lacking that fermented quality of the real deal. But for topping my homemade pizza, it is wonderful. Thanks for the review, and for the suggestion to try adding smoked bacon.

Would you plz mention name of the freez driver ?

Plz mention name of the machine

That is seriously beautiful

i would love a maple syrup tutorial!

Look delicious 👍

What is a good size for doing this. Cu in refrigerator. That won't break the bank. Humidifier, dehumidifier, the plugs where do you get these.?? Thank you.

Question. Do you think this recipe could be used to make a biltong sandwich charcuterie? Like, say, if you were to use it on a beef eye of round and slice it up like cappicola?

Ihave been making Kielbassa and Summer Sausage and Beef Snack Sticks for years, and I am sure my knives sould use a good sharpening. Ron

Internal of 155°? Isn’t it supposed to be 165° for pork? Or is it different when smoking sausages? I’ve never tried making sausages, so I’m just curious.

🤤 your meat made my mouth water. 😂😂 had to click on this and drop a like, it didn't have any views yet.

Why use butter if you can simply buy pork fat?

If you’re going to cook it it’s no longer a Maltese sausage . Might as well buy any pork sausage from the shop and cook it.

Would I get the pork casing from local butcher/ meat delis shop? Only place I think would have it I am just curious where you got yours

Any tips for turning Beef Middles for sausage inside out before stuffing?