Recent content by BenCarlson

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    Wraps

    I did a search for this information in this sub forum and was unable to find my answer. Collagen wraps. How different are they, excluding price? I ask because I can get 20, 20"x27"~ collagen wraps for 36~ bucks from one purveyor vs TSM's sheets which are 3 of an undisclosed size on the...
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    Fermentation Question

    I finished Marianski's fermented sausage book last night. He doesn't seem to make as much of a deal about the Yeast developing on the outside and never mentions anything about bio film. With that being said, I think I'll just make a dedicated fermenting chamber so that I don't have any issues...
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    Fermentation Question

    What would you say that potential for yeast growth is if you had to put a percentage on it? I guess putting mold 600 on every sausage is easy insurance but it sounds like you're skeptical of whether or not you'd trust it. And just to be clear. If fermenting this way, you're saying that a pH of...
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    Fermentation Question

    I guess the genesis of my post is, when I see someone fermenting in a chamber where they are actively managing the environment with other equipment, it seems "more correct" than wrapping it in cling film and placing it somewhere with the appropriate temperature. But if that is perfectly okay...
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    Fermentation Question

    As I understand the process, the temperature and humidity(less so), as well as the overall duration of "stay" are quite different for fermenting vs drying. I could ferment in a drying chamber so long as the environmental conditions were met. However, i would need a second chamber for...
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    Fermentation Question

    I'm looking to get into fermenting sausages. I've read Marianski and have been watching Eric from 2GC as he seems like a very knowledgeable individual and everything he says as far as I can tell jives with Marianski. My question is in regards to fermenting the sausage with starter culture...
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    Chucker

    We've had bird dogs for most of my life so we've eaten a lot of Chukars over the years among our gamebird haul. My favorite way is pan fried in bacon grease but you can use it interchangeably with any chicken breast preparation. Delicious and a very fun bird to hunt!
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    Smoke Hollow PID mod

    Alright finally got to this over the weekend and everything went as planned! Thanks to everyone for all of the help and advice!
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    Smoke Hollow PID mod

    Looks like you were correct. There was a compound covering the small screws so I didn't see them initially. Nice call
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    Smoke Hollow PID mod

    So it is a digital smoker. I took some additional photos to see if that would help give you more information. I honestly didn't think it would be different so I apologize for that
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    Smoke Hollow PID mod

    Alright so I am finally getting around to this project. Can't believe it's taken this long. Anyhow, I took off the cover at the bottom and this is what I have. I was hoping It was just going to be similar to what Tallbm has in his very well done guide, but alas, it is not. So if anyone could...
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    Whole Picanha Santa Maria style

    Love the idea of using the vortex with the SM. I'll be giving that a try very soon!
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    Offset Smoker Recommendations

    So I'm a little confused. Why not just buy a weber kettle rather than get an offset designed to grill burgers and steaks? It'd be massively cheaper and better suited for the job. I understand your interest in a door at the end of the firebox but I dont think it's necessary. Plenty of air gets...
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    Offset Smoker Recommendations

    Negative I do not. I just use the two Tel Tru thermometers that I put into the threaded ports on the doors. Works perfect. Jake already linked the ones that I have in mine
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    Offset Smoker Recommendations

    I also have the Bell Fab rig you just ordered. Absolutely love it. I will also add that there is little to no smoke loss through the double doors. I will say this, even with the handle attached for moving it, I'd enlist some help to get it to your pad. It is an absolute tank. If you have 4...
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