Thank you for your responses. I just received my TSM Country Smoker and am looking forward to trying it out. I have heard a lot about PID controllers but I am not sure if I should buy one or not. TSM claims that their controller will hold within + - 4 degrees but I don't believe it. Should I buy an Auber PID? Yes, my smoker has support legs for the wood chip tray.
I m purchasing a TSM Country and I have a few questions. I smoke primarily pork bellies and sausages and snack sticks. I am thinking I could probably hang 4 or 5 bellies. What is your opinion? Next question, can you hang a 25 pound batch of sausage or snack sticks in this model? Last question, what is the part number of the Auber PID you used and how does it give you better control of the smoker?
Aloha I was given your name by a member on the forum. I have a question regarding humidity? I live in Hawaii (Volcano) and want to dry sausage and other meats. But, the humidity is always 75-90. I assume that it is the same in Florida. I am in a rainforest and very rainy at times. So, is there a way around the humidity for drying? Mahalo Kamano (aka Joe Flores)
Hi Nepas, I just wanted to ask q quick question for you: as soon as you have basically the same TSM smoker I have - have you ever had an idea to replace 1000 watt heating element with 1200 watt element? just curious... Thank you.
Hi nepas, I was suggests by on forum member to PM you with my question which I just posted on this forum: I am planning to buy #30 smoker from Sausagemaker.com but am looking more info from people who has experience with this smoker
I was told that you have one so... I would appreciate a lot if you share your experience with this smoker with me.. Thank you in advance!
well today is the day. going to try your easy landjaegers. no access to fermento so I got buttermilk powder instead. hope it will suffice.
I tried landjaeger for the first time from a smoke shack in ohio. loved them.
my favorite sausage is the dried.
my question to you is can I use this method of reducing weight 15% to achieve the dried,wrinkly look?
how long can I savely hang in the garage (canada) night time temps still in 40's.
Longer the drier?
I am getting into the world of Sausage making (dry), and I was wondering if you could give me some tips about the usage of acids, bactoferm, fermento.. I am trying to find a replacement for the fermento which is not dairy based.
any way, thanks for the great advices you are already giving here:)
follow up to the previous question as I had exceeded the 1000 character limit.
My question to you is this, Do you know what is in the "curing" in their kits? If not,
my next question is, I can buy skim milk powder that we used in the kitchen daily( im a chef by trade), Is that the same as NFDM? If it is the same, in your valued opinion, would that be a suitable replacement for the Hi mountain mixes.
I read a lot of your posts being the sausage guru you are, trying to enhance my limited repertoire.
I started making meat sticks using the Hi mountain mixes. I use them as a base and usually enhance them from there. I recently ordered up a 5 lb bag of the seasoning from them thinking I can just add my instacure for the curing part of it. I contacted Hi Mountain asking if there was anything else in their "curing packages" other than the cure, and they responded no. Another said there is a binder as well. they said they have their own cure products in the bags but wont disclose what they are in detail. I even played the allergy card, to no avail.