Recent content by gooden123

Thanks fellas I really couldn't go longer on the cure and I think you're right Bear. must have had something to do with the smoke. I rubbed all sides and flipped every 12ish hours. The bottom of the slice doesn't have that "ring" so I don't think it could be cure unevenness. Probably fine...

Hello, I followed Bearcarver's step by step on CB. Cured for 8 days (2 1/2" at the thickest). I cut a section from the thickest in the center, color was perfectly even, fried and it was outstanding. So I smoked as per bearcarvers method to a "T" with an MES30/mailbox mod. The section of loin...

Nepas that is a great idea! Flavor wise this is one of my favorites from Hank. I like ginger, garlic and chilies. So next time if I were to do as you said, would you just replace the 1/4 c lime juice in the grind with some other liquid (all ice water for that matter)?

Wow thanks everyone for your suggestions. Love this forum. This is the recipe for the sausage. Followed it perfectly only used sheep casings and not hog. His sausages usually kick ass although I'm not surprises the acid and lack of fat is the culprit. Just didn't even think anything of the lime...

Archeryrob yes it was trimmed. That is the most probable problem but I'm just trying to save it. Thanks TomKnollRFV. Yeah I had no actual plans as to how I was going to serve it so that will all probably work!

Hey all, Are there any remedies for cooking homemade sausage in sheep casings that are dry? Wrap in fatty bacon, maybe? I tried sous vide 150* for 45 mins to sample and it's pretty much chalk. Going to be made appetizer style. Thanks! *I think I know where I went wrong making the sausage...

That's what I ended up doing. The Smoke Daddy would be awesome if I had a 3 story smoke house and $37k worth of Alder

Sweet thanks! I killed a deer yesterday and want to make salami over the weekend but didn't want to take any chances

Hi all, So I opened a new frozen packet of T-SPX 3 weeks ago. I have read a lot of conflicting stories about how to store after opening but the most common seemed to be that the secret is to store in the original package and not to vaccum seal because it is living organisms. So I simply folded...

@c farmer here is all of the recipes and as far as cures, cultures, the process and what not they are all the same. He deals mostly with wild game and sees knowledgeable although it seems like he high doses the cure. These are all recipes for 5 lbs...

Ok Dave. Maybe I will get something out of the smoke daddy after all! It came with an aquarium air pump. Never would have thought about that to exchange air..guess I'll run a hose into the cure chamber too

I have a hank of tubed hog casings and a hank of sheep from syracuse. Also have a cold smoke shed that I hate thanks to smoke daddy. Do I need vents in the plastic for the first 48?

Sorry @c farmer. This is first for me and I'm new to the site. I'll be using bactoferm 600, t-spx, and instacure 2. Following this guy religiously as well as doing 5 lbs each of all of his salami recipes https://honest-food.net/cured-meat/

Curing Chamber (again no vents or fan)

Fermentation chamber