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  1. 7B2C3FB6-E4AD-4E3D-BEB9-9AEF4CC2D8D6-33450-000017E

    7B2C3FB6-E4AD-4E3D-BEB9-9AEF4CC2D8D6-33450-000017E

    • atcnick
    • Media item
    • Comments: 0
    • Album: Salami Finocchiona
  2. Salami Finocchiona

    Salami Finocchiona

    • atcnick
    • Album
    • Comments: 0
  3. atcnick

    Cedar smokehouse construction

    It was something new for sure. I watched a few YouTube videos before I started. It's not as easy as they make it seem that's for sure. One thing I learned is the importance of a good level foundation to start on. I didn't do that and it made it difficult.
  4. atcnick

    Cedar smokehouse construction

    Thanks Dave. Amnps will be a last resort for me. I really think I can control the temps low enough with dampers and fire size. I know it's not the easiest way to do it.
  5. atcnick

    Salami Finocchiona

    Sorry guys, for someone reason I wasn't getting topic reply notifications. Anyways, I'm at day 66. I think they're ready, or close to it. I took the casing off of one of the Salamis that I had previously cut. It looks and smells like what I think it's suppose to. I wrapped it in a paper...
  6. atcnick

    Cedar smokehouse construction

    Question for the experts, how long do you should I make the black stove pipe from the firebox to the smokehouse?   Im planning on hot smoking up to about 180F and also cold smoke by installing one or two dampers in the pipe to help regulate temps when cold smoking. Any help is appreciated.
  7. atcnick

    More Jap/Cheese SS

    Nepas, do you mind sharing the recipe for jap/cheese summer sausage?
  8. atcnick

    Taking advantage of the cool weather, First sausage of the Holiday Season : Q-View - a few pics

    Great idea on the mixing paddle. It's probably easier to cleanup than a real meat mixer too, I bet.
  9. atcnick

    Literally cold smoking sausage....

    The casings will be fine. -Nick
  10. atcnick

    Where does everyone get there wood??

    I have a stick burner. And I'm lucky enough to have a tree trimmer buddy that calls me and asks if I want a pecan or hickory or whatever they just downed that he thinks I may want. -Nick
  11. atcnick

    Smokehouses: does anyone use logs?

    I'm in the process of building a new smokehouse for smoking cured meats. I plan on burning wood splits for smoke and smoke/heat for warm smoking. I noticed that most on here use pellets, dust, mazes, propane. Any of you guys do it more traditionally with wood splits?
  12. atcnick

    What lighter fluid do you use?

    Diesel. -Nick
  13. atcnick

    What smoker

    Can't comment on the joe, but I've had an 18" WSM for 5 years and absolutely no issues and it works great! Easy to control temps. I know a guy that uses them in competitions. He just hit grand champ recently. -Nick
  14. atcnick

    What's your occupation?

    Air traffic controller
  15. atcnick

    Can you name this cut of Pork?

    Is this the same as jowl?
  16. atcnick

    Going to the next level

    Welcome! I'm in hallsville!
  17. atcnick

    New Smokehouse build

    I can read a little Polish. I'm a member of the forum there and just found my way to that section somehow. For what I couldn't read I used google translator.
  18. atcnick

    Love the new mobile site!!!

    You talking about Tapatalk? -Nick
  19. atcnick

    Cedar smokehouse construction

    I decided to add a lintel over the pipe and mortar the blocks. This is my first try at masonry. I have decided I do no like it. Lol. -Nick
  20. atcnick

    Finally got started

    Small world! -Nick
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