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Recent content by gstein
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I have a fridge converted smoker that I ran with two hot plates. I never got above 175 which is fine because I only used it for sausage and jerky. Well, I burned out the hot plates and would like to rebuild it in a way that allows to get to 250 for BBQ.
I'd like to try to install a heating...
This is helpful, thanks. Really I am doing this same thing. I was just interested in if people weight the sausage before and after and target a certain weight loss.
Does anyone have thoughts on how much weight/moisture loss I should target for fast fermented summer sausages. A lot of these books talk about aw but I can't measure that and I figured that I can measure total moisture lost by weighting before and after but I don't know what to shoot for.