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Venison Bacon
Nice looking bacon the picture of bacon in the pan sweet. I use bread pans and line them with saran wrap leaving enough so you can cover the top. Stack the bread pans on top of each other for weight. -
Mad Hunky Hot Whang Wings
Your wings made my mouth water, they look totally awesome. Just don't understand the beer selection. -
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Smoken Tex 1500
Vent holes in1500 where would you put them? I have 2 700 watt elements off set to the sides. Unlike the 1400 only has one in the middle above the holes. Would you still put 3 in-line or different?- chix-boy
- Thread
- Replies: 0
- Forum: General Discussion
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Jack Daniels wood chips
Bought a bag of Jack Daniels chips last week they smelled good threw the bag. Bad news I did cheece so have little wait before I can sample- chix-boy
- Post #20
- Forum: Woods for Smoking
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First summer sausage and I've already screwed up
My first one's were even to long to lay the racks. -
mixing large batches of sausage
Roll up your shirt sleeves and turn warm water on. Most I mixed by hand is thirty lbs at once -
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- chix-boy
- Media item
- Comments: 0
- Album: Charcuterie
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Curing Chamber Build (w/ Cure View)
I also have the Hum 1 in my chamber its kind of finicky., -
First Canadian Bacon (Qview!)
Looks awesome, I really like the glaze look it takes it to another level. -
Wisconsin Style Brats
Bratwurst 5 Lbs 4 lbs. pork butt 1 lb. pork bellie 1 cup water 2 oz Brat Seasoning Brat Seasoning 2 lbs / 907g kosher salt 6 oz. /170 g ground white pepper 1 oz. /14 g rubbed sage 1/2 oz. /14 g ground celery seed 1/2 oz./14g ground mace Just multiply first 4 items to change amount... -
Wisconsin Style Brats
You know we only feed Johnsonville Brats to out of towners. -
Marinating/Brining Cheese to adjust flavor?
I been aging cheddar in my curing chamber for a couple weeks, Temp 52 degrees humidity 85%Cheese is like a sponge, I don't know about soaking in a brine but maybe like a lite mop or two. Cause when you lower the temps and humidity to store it you will remove the moisture but flavor will still be...- chix-boy
- Post #6
- Forum: Smoked Cheese
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Elk Summer Sausage
Citric acid calls for 1.5 oz per 25 lbs. my personal taste is 1oz per 15 lbs.. Do to its encapsulated it can't be ran threw the grinder, but is mixed in last To release it needs to reach a temp of 135 degrees. Its cheaper then fermento. -
Elk Summer Sausage
Remember this is personal taste most tell you 1.5 oz per 25 lbs. I like 1oz per 10 lbs.. couple things to remember do not grind citric acid do to its encapsulated. And for it to release needs to get to a temp of 135 degrees. Its alot cheaper then fermento also.
