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Recent content by bagbeard
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Thanks Chef
I live in Southern Ontario and temps outside are pretty cold right now. you figure 35-40 is best temp? i could set my PID for that temp. as long as weather cooperates. what about humidity?
Hi All,
long time since i posted on here
I have a question about kielbasa. I normally make it with the standard amount of cure #1 and then cold smoke for a couple of hours and then raise the chamber temp in stages until it reaches 180F and the sausages have an internal temp of 150F. I then...
I got my from Auber Instruments. Mail order to Canada and still only cost around 250. best investment ever
the best part is, you can program 6 stages to your cook , so its perfect for the stepped cooking temps in sausage making
It has been a while since i have posted anything but i have been busy. a lot has changed in my smoking life, mainly the introduction of my homemade electric box smoker with PID temp control. this has open up the world of cold smoking and sausage making. I will do a post about box smoker soon. ...