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Great video! Thanks a lot.

After the first 6-7 months you hit your 35% weight loss. Can you just eat it at that point instead of putting it back in for another 12 months ?

I would like to see a head to head comparison of this machine with the new HR FD like model.

Awesome!! Well done! As for the pronunciation... try 'drewer' - 'vors', that will get you as close as it gets.

Nem jo tele van curing so val azert szep piros es gyorsan ki szaritja kobaszt szalamit mindent ma mar minden husba bene van es egesegtelen tisztelet a kivetelnek

For people who don't have smoker like yourself, how much liquid smoke to use in general for 1kg meat?

This sausage is #1 from Top 100 SAUSAGES in the World tasteatlas

👍👍👍👍👍

There is a reason why it is the Food and Drug Administration also known as FDA nothing natural is approved, only chemicals that are known to cause problems from our food to our drugs chemicals are approved where natural things are not if that does not raise suspicion with the government. I don’t know what else will. have to keep the doctors and drug companies rich

How do you store your cured meat when it's completed dry period

Can I use organic whole powered milk to make this buttermilk?

What a great review thanks Eric, I definitely will get one of those when my HR goes completely belly up😊

Im thinking of investing in one of these, packaging fruit mixes and then selling them to gastations and snack shops around the county. Does anyone have any experience with this machine and the different fruits or candies? Id like to learn as much as I can before making a 5 thousand dollar investment on the machine, packaging and advertising.

Wish I would’ve known about the stay fresh three years ago when we got our Harvest Right I would’ve bought the stay fresh hands down

does the vacuum pump run all the time, even when its freezing?

Thank you, Eric, for the video. Couple questions I have for you. The pump you got, how much noise is there? I am putting FD in the kitchen of a small house. Consequently, near bedrooms. The second question is why you changed tray temp to 125?

Great vid Eric, saw your review on their website as well. I had no idea about the ball valve for preventing oil mist from contaminating the food. I'm sure to go down the rabbit hole tonight doing more research on this - argggh...lol. The one shortcoming with the owner/engineer Tim answering all customer service calls is that clearly once more units are sold there won't be enough minutes in the day for him to do it all - that's just simple math. So, I hope he either has more engineers to put on the phone (which makes a pretty expensive call center because engineers deserve more pay = higher product cost), or he develops a superb training program for his call center staff. Otherwise customer service will drop, but agree with you that Harvest Right's is not a good method at all. This unit definitely is better built and will most likely be the next unit we purchase. Thanks again for being our guinea pig - lol

Another great video. Thanks for the update.

Thanks Eric for the breakdown. It is refreshing to see someone puts quality over bottom line for the stock holders. Once I get my retirement off grid cabin built and my homestead operable I will consider this Freeze Dryer.

Can you cure ham

For more information on the Stay Fresh Freeze Dryer click here: tinyurl.com/2fhfb3uz For a discount off your purchase use the discount code - 2GUYS If you would like info on the 7-tray shelf system: tinyurl.com/4ubhchkz If you would like info on the air filter shown in this video: tinyurl.com/59d75nzr If you want to have your pump underneath your freeze dryer you will need a longer hose. When you place your order be sure to contact Stay Fresh and let them know so that they can get you set up with a longer hose (6ft) and the proper connections.

Hi, quick question if you dont mind: 1. is there a functional difference between the two wraps? On Amazon the official sausage maker store sells "collagen wraps" separate from a kit, and it says "For dry curing or aging". 2. SM on amazon also sells netting separately, and I bought a spool for cheap (actual brand store). I got the size indicated for a strip loin but it was HARD to put on, probably too small, it was a really hard stretch. In the process I got a couple small tears. Would it be better to put it in the fridge for a few hours / day to let the wrap firm up before netting it? Thank you

Thanks for this super-useful video. Just got a new machine and was struggling with the assembling. You saved my day. Thanks a ton!

hi from the Philippines. Your program kickstarted my curiosity to begin making sausages. You are clear and methodical and that makes it easier to execute. The temperature here is typically 90C, so curing salami et all, is a great challenge. Would love to see a video on making aged sausages in a tropical climate, obviously it is possible. Thank you.

You have a great voice for narration.

I'm making Thai Isan sausage "Sai Ua" and your video was very helpful! My family will be so happy!

Tip: Get the other guy to taste test...

really fuckin crazy i have pods that look exactly like tht on a stable pepper plant and these are the hottest pods i ever had... you guys arent in southern cal are you? would be funny if somehow i got that same seed

very informative, started out using commercial pre-mixes but find them too salty, so I make my own, some of your recipes are brilliant. about 1.5% toal salt for me. 66 years young.

I do 200 no problem at all 2-4 hours

I am Jennifer and I don't prick my sausage I just wanted to know how to cook it thank you very much ❤😊

Why didnt you just tell us the amount of each of the spices???? Then the mystery is over!! 😊

Is lactic acid powder the same as incapsulated

I asked you a few questions about seasoning a smoker via your website, but have received no reply. Still hoping.

What I like about your video is that it's a visual tutorial to go with the recipe that I use and which is almost exactly the same. Thank you so much!

👍👍👍Excellent thank you very much

Imagine, A-5 Score marbling Wagyu Biltong

Anyone in the UK have one.

And what about collagen???

Thanks for your helpful content , please I have a question: can we have the same meat texture by dropping the ph using citric acid instead of starter ?

What type of salt is best for full muscle meats. Great video, thanks 🎉

Can i plug in a powerstrip, so i can run more machines for dehumidify?

What was the length of 1/5 th of that whole sausage casing? Just curious so i can measure it out for portions next time. Always wondered how long a whole casing was... 😂 Never ending basically

Can I make this in my spare fridge?

I just did the vacuum fixes, could you now do one on how to get that thing back together?

What do you mean by over mixing have the batter "break" what does that entail and how do you know you have done it

🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

Very interesting and helpful, thank you. In The Netherlands we use Colorozo aka Nitraatzout (nitrate salt) 0,6%, which is common salt with 0,6% nitrate in it. It's very convenient to use because you can use about 25 to 30 grams of Nitraatzout 0,6% per kg of meat, which is often also, or close to, the amount of salt given in saucage and equilibrium dry brining recipes. Greetings from The Netherlands.