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Curse - you wire up that pid? They difficult to wire on 110v circuit? I have a few questions on those. Can you upload some pics of the set up?
Thanks everyone for the advice getting some great ideas and pointers
So I was overly frustrated at sheep's tonight. I was looking for a brine marinade for my wild turkey breasT. They had nothing of the sort. Some of the seasonings were tempting but wasn't sure if they could be used.
Question being can a guy use a marinade with cure for say wild turkey breasthe...
http://www.westonsupply.com/Pressure-Release-Valve-7-11-lb-Sausage-Stuffer-p/86-0715.htm
This is it right here buddy. It's highlighted #4. Basically got a screw and washer on the top and it threada into the valve w/stem and spring. Just want to get the explanation on how tight or lose that...
I currently have a bigger smoker that a buddy helped me build. Its great for large amounts of sticks and summer sausage but, it's just to big for those smaller smoking tasks. Not to mention it runs off of 220 and that becomes difficult at times. If I ever move etc, ill have to have 220 to...
May be an ignorant question but, ill ask anyways. If a guy was to build a smoker with that brinkman element (listed at the top) how would you control the temp with that? Does it come with some top of control unit or would you have to wire in a PID controller?
Looking for a little feedback, honestly I have asked this question a few times to other guys that stuff sausage.
I currently have a 5 Lb Weston (vertical) stuffer and it seems to work really well for me. Knock on wood.....haven't had any issues so far. The only thing I was wondering about is...
Pork belly help...
I have rubbed my bellies down with a brown sugar cure that i hot from our local home processing store. Only thing i was concerned about was the amount of moisture im seeing in a juice form in the bags. Is there a certain amount you should see? Or am i over worrying?
I...
Good deal... thanks fella. I wanted to check because with brown sugar cure i have heard that it is not good to soak them after the cur8ng process To remove excess salt.
Hopefully, I am posting this in a spot to get a answer. I apologize in advance if it's in the wrong thread. I had a similar question regarding summer sausage/snack stick mixture. So a buddy dropped off a huge bag of pork fat. I mean STRAIGHT UP GROUND PORK FAT! I have never used that for sausage...
For other looking to figured I'd post it here. Another package I found and says it's a rexc100 in the photo but as dward stated chances are it may be a knock off. Dward is there certain ones we should avoid getting? I notice on the description it says it goes to 0-400 Celsius? We would want...
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