indaswamp

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  Backbeat

• Today at 9:16 AM

Also It's really hard where I am to get starter culture but these are two I've been offered to buy
1) CC Culture IS-100 (0.05 kg) -2)CC Culture USP-100 (0.020 kg) I want to make salami and my favorite Landjagers

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  Backbeat

• Today at 9:15 AM

Thanks for the welcome I'm told by a few that you the man for curing. I hope you don't mind if I pick your brain (a lot) I just got myself a Danby 4' fridge Inside measurements 20"x14"xrougly 3.5' I got a humidifier and just ordered the Eva 1100 and Inkbird dehumidifier control There not here yet so i haven't set anything up. What do you think?

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  Hangingmeat

• Dec 10, 2022

Was wondering how you like the Hardy backer lining your smoker? Any pros and cons? I was going to line mine with aluminum, but the $$$$!!! Thank you!

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  ikewhite19

• Oct 23, 2019

indaswamp, I'm new to the forum and am looking at building a homemade smoker and don't know where to begin. I really like the looks of the smoker in your profile picture.

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  eman

• Apr 10, 2019

Just wanted to say hi from another south Louisiana member.

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  indaswamp

• Feb 21, 2019

Yes, it takes about 8 hours...especially when doing large 50~75# batches.

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  txdvr

• Feb 21, 2019

Good morning Inda, regarding your Boudin recipe that you posted here
https://www.smokingmeatforums.com/threads/boudin-time-step-by-step-and-pics-recipe-added.273245/page-2
I know the meat takes 4-5 hours to cook, but is it possible for you to give me a complete, total time from start to finish for this recipe?
I am guessing it is an 8 hour process?

Thank you for your detailed post!