Recent content by bagbeard

AK-1 i dont want to recook, just dry them out a little. want a little more chew to them

thanks for all the info. i will try drying in my smoker with pid keeping temp like fridge temp.  

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...

get a book called Charcuterie: The Craft Of Salting Smoking And Curing by Michael Ruhlman.  It will totally inspire you to great things!

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. ...

no worries

i dont steam. i like mine cold and thinly sliced on sandwich

thanks Bear

Here it is!  The flavour was awesome but is was a tad dry.  Almost fall apart tender, nice smokiness from the maple wood.  Not too salty like my last try. (we use very little salt at our house and the kids hate anything the slightest bit salty.  probably a good thing). I fried a test piece...

I like the maple. it had a mellow earthy smell . fairly mild. goes good with MSM .monitoring temp is very important . foil at 165. difference is though , I like my MSM cold sliced in a sandwich .

im trying bear. got some chicken legs on the weber low and slow with cherry now to keep me busy

i think ive hit a stall at 153. im going to foil now

an hour and a half ago which was 3 1/2 hours into the cook