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  1. rgautheir20420

    cure help

    I see no reason at all why the usual amount of cure time wouldn't be fine at 35 degrees.
  2. rgautheir20420

    Using a Masterbuilt 30" Analog. No control over vent. How do I avoid Creosote?

    To remove the possibility of creosote, you'll need to create air movement inside of the chamber. I believe many owner of the analog version drill intake holes in the bottom and outlet holes in the top to do this. Hopefully an owner will come along and help out, but that's what I've read thus...
  3. rgautheir20420

    Vac-Sealing Fresh Meat?

    I added a link to a youtube video showing how to do it. Not sure what else do other than go give it a shot yourself.
  4. rgautheir20420

    Vac-Sealing Fresh Meat?

    I knew what you meant and I've no idea. I used actual vac seal bags. I don't see a purpose in using bags not meant to be vac sealed.  However, I'm sure it can be done. The reason most vac seal bags have ridges are so the sealer can creat a vacuum. I use a chamber type model. I'm sure there's a...
  5. rgautheir20420

    Vac-Sealing Fresh Meat?

    A quick google search shows youtube videos on how to vac seal a zip lock bag but I wouldn't trust it. The bags are cheap and I have things leak out of them. 
  6. rgautheir20420

    Vac-Sealing Fresh Meat?

    mummel, if it's an consolation, my dad used to freeze trout he caught in the lake all the time when we went fishing in New Orleans. We'd catch then clean and filet when we got home. He patted them dry and popped them into a freezer bag and into the freezer. Never had any of them turn any other...
  7. rgautheir20420

    2 Botulism outbreaks

    Just another reason why having a thorough understanding of what you're doing is important. Especially when you're feeding it to other...even more a damn potluck!
  8. rgautheir20420

    Pulled Pork Failed smoke

    Care to explain this "skin" a little better? Any sources that talk about? Sounds like malarky to me....just sayin. My meats go straight from the fridge, to seasoning, to the smoker. Never had issues with getting that smoky flavor.
  9. rgautheir20420

    Tube smoker vs pellet tray for a gas grill

    I'm an AMNPS user so I can't comment. A quick youtube search should reveal the output of each one though. 
  10. rgautheir20420

    Tube smoker vs pellet tray for a gas grill

    My understanding is that the tube smoker is better suited for a reduced oxygen environment. This is why it's suggested for higher altitude smokers. I imagine it's also why it would work better inside of a grill in a reduced oxygen environment.
  11. rgautheir20420

    Spicy Salami and Pfefferbeißer salami

    Sure David. These are just straight up pork shoulder. It's all I ever use for my salami. I don't concern myself with breaking down the whole muscle and measuring out the fat and lean meats. I usually trim the piece of as much sinew as I can to leave the meat and fat. I find it's the perfect...
  12. rgautheir20420

    Lighting the AMPS?

    No need to fix something that ain't broken. A torch works just fine.
  13. Spicy Salami and Pfefferbeißer salami

    Spicy Salami and Pfefferbeißer salami

  14. rgautheir20420

    Spicy Salami and Pfefferbeißer salami

    I put together 1 kilo logs of a spicy salami and Pfefferbeißer style salami on Sunday morning. FL-C was used for fermenting with 3% dextrose for each. Currently hanging @ 70-72 F and wrapped in moist paper towels to ensure no case hardening while they're fermenting. They'll be put into the...
  15. 20150426_072614.jpg

    20150426_072614.jpg

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  16. rgautheir20420

    Arduino Curing Chamber Setup

    kosap, I have the EXACT same problem with the higher humidity in my little wine fridge drying chamber. It sits around 80-85% without me doing anything. The reason is because of the condensation the cooling coil creates. I can literally see water dripping down the rear of the fridge from it. Now...
  17. rgautheir20420

    First Brats/hog casings and using the grinder

    How's those brats coming?
  18. rgautheir20420

    First Brats/hog casings and using the grinder

    When I first start feeding the tube, I blow into the end of the casing that's going into the tube. And, I feed the horn directly out of the water bowl which keeps plenty of water on both side of the tubing for easy loading.  Keep at it! I don't think there's anything wrong with your gear or...
  19. rgautheir20420

    First Brats/hog casings and using the grinder

    I don't personally have it but have read a many people's comments about it. It's perfectly fine for small batch 5 lb batches and 10 lbs might be a bit of a pain but doable. Anything higher than that get a dedicated grinder.
  20. rgautheir20420

    First Brats/hog casings and using the grinder

    From the looks of your finished brats and your talk about stuffing tubes, it seems you have an individual stuffer right? They don't look smeared at all and that would be typical of using a grinder to stuff sausage. Good on ya there! Your part about no pictures because you were freaking out is...
Great deal on LEM Grinders!
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