Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mr crab

    Heat Source and Weatherproofing advice needed

    I live on the gulf coast. Right on the beach at the TX/LA border.
  2. mr crab

    Heat Source and Weatherproofing advice needed

    My new build since Hurricane Laura destroyed my old trusty 4x4 plywood smokehouse. This one is 4x8 and 7.5ft tall. All rough cut pine. Inside and outside have been charrwed with a torch. Seeking advice for Weatherproofing the exterior, and any good ideas for heat/smoke source. So far I'm...
  3. mr crab

    Deli meats and meat press

    I have a Madax ham press, and have done several projects with it. I've found that I get a better product when I use fibrous casings instead. They just produce a tighter loaf when stuffed properly. And with the fibrous casings it's easier to cold smoke the loaves before cooking.
  4. mr crab

    Dry cured venison Chorizo

    Pulled them from the fermenter at 36 hours. Got em drying at 60F. Shouldn't be too long now.
  5. mr crab

    Dry cured venison Chorizo

    Did 2kg of 50/50 venison pork butt chorizo snack sticks last night. First run in the DIY fermeter. Used the Weiss recipe for Castellano Chorizo, but subbed half the sweet paprika for spicy and traded the TSP-X for f-rm-52. Got em fermenting at 86 now.
  6. mr crab

    DIY Fermenting box

    Used a sheet of foam insulation, a big pot of water and my sous vide. Sous vide set at 87f and the air temp in the top of the box is steady at 85f. I think it'll work if it doesn't get too humid. Might have to make a lid for the pot it it does? Anybody else try this? A pot of water makes a...
  7. mr crab

    Fermenting with f-rm-52

    S-Met....i don't have a fermenter as of now. Up until this point I've only used T-SPX, and it's done fine hanging above my kitchen window using umai. I finally have a drying chamber ready to try traditional dry curing, but wanted to start with some 19mm collagen cased venison snack sticks...
  8. mr crab

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    That looks easy enough. Thanks a lot for the info. One more question, are you actually measuring the RH or just keeping it "very humid" but not sweating inside the tub?
  9. mr crab

    Fermenting with f-rm-52

    Wanting to ferment around 82f. Anybody have an easy DIY way to do it?
  10. mr crab

    Chipotle & Cheese Meat Sticks (Fermented Semi-Dry)

    Can you explain more in depth or provide more pics of your fermentation tub? I'm about to start my first project with f-rm-52 and I want to do a fast ferment around 82f. Stix and process look great BTW.
  11. mr crab

    Need help Setting up cure fridge

    I have a brand new 3.2cu.ft. thermo electric mini fridge. It is holding a pretty steady temp of 50deg. I was thinking about trying my first project (lonzino) by just adding an Eva dry dessicant pack. Anyone try a simple setup like this? Or should I just go ahead and get an inkbird with...
  12. mr crab

    Sous vide summer sausage

    I put the s.s. logs into a ziplock freezer bag then into water bath. Works good for me. Did 20lbs last night. 150deg for 3hrs after a 5 hour smoke at 120-130
  13. mr crab

    Cajun Breakfast Sausage; Family Recipe

    This is very similar to what I make. I'm making 60lbs of this tomorrow. Thanks for adding the measurements. I just add the syrup till it looks right then taste a test Patty. This will help me get close the first time around
  14. mr crab

    Sous vide summer sausage

    I can fit about 20lbs in this cooler. The cup holder recess is exactly the right size for my anova sous vide
  15. mr crab

    Landjaeger and pepperoni

    5lbs of each. I used 32mm umai and Marianski's recipes. Added a lil garlic powder to both. Just got em hung up to ferment.
  16. mr crab

    Landjaeger and pepperoni

    5lbs of each. I used 32mm umai and Marianski's recipes. Added a lil garlic prefer to both. Just got em hung up to ferment.
  17. mr crab

    Tublin 5 info

    Yeah. I got em from umai. They call em "experimental" but I understand that they are what others call tublin 5. Aka a smoke permeable umai casing. Im looking forward to trying them, but was wondering what others have made with them. My plan for now is to treat them like natural casings...
  18. mr crab

    Tublin 5 info

    Yes. This material is supposed to be smoke permeable though. I think tublin is currently used in Australia and Europe?? I was hoping to maybe hear from somebody in those areas that has used em before. Are there many international members in this forum?
  19. mr crab

    Tublin 5 info

    I will be testing tublin 5 salumi casings soon. Just thought I would check here for success/disaster stories first
  20. mr crab

    Tublin info

    Finally got my hands on some smoke permeable tublin 5 bags. Just checking to see if anybody here has experience with them?
Top Bottom
Back
Clicky