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  1. smokehouse 6.jpg

    smokehouse 6.jpg

    • seadog92
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    • Album: My new smokehouse...almost complete..need some advice on venting
  2. seadog92

    My first try at Cappicola

    I've got a question for all of you experienced Cappo curers.  I've been drying my two cappocola for 5 weeks.  One still has a little "give" to it when I squeeze it, the other doesn't.  It's firm...not hard...but firm.  It has dropped over 40% of its weight.  How do I know...without cutting into...
  3. seadog92

    cedar lining in smokehouse?

    I will be putting my smokehouse build with photos up here this weekend, but have got a question now. I've started lining the smoking area with red cedar. It smells wonderful, but I'm wondering if that will effect the sausages and cold smoked meats. Any opinions? Paul
  4. seadog92

    My first try at Cappicola

    I wiped it off. I'll keep watch to see if it returns.
  5. seadog92

    My first try at Cappicola

    OK, for those of you that know and understand Capicola, I'm attaching a photo of some mold on my curing sausage.  This has been hanging in 50-60 degree room with varying humidity, 45 to 70%+ with it generally around 55%.   I understand that white mold is good, blue and black is bad.  I've got a...
  6. Capicola mold.jpg

    Capicola mold.jpg

    • seadog92
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    • Album: My first try at Cappicola
  7. seadog92

    My first try at Cappicola

    I'm having trouble keeping the humidity inside the fridge from going to 90%. I've already disconnected the humidifier. I have some salt pork in brine in the fridge, could that be the reason? Or could it be the 88% humidity outside? Is the high humidity going to hurt my capicola?
  8. seadog92

    My first try at Cappicola

    How thoughtful of you!!!:drool)
  9. seadog92

    My first try at Cappicola

    My family prefers I use the term "beef casing". :) they say if I continue to use "bung", they won't eat it! I should tell them it's better than "hairy sphincter". Thanks so much Foamheart, for a mental picture that will take years of brain washing to get rid of!!!!! It was the first time...
  10. My first try at Cappicola

    My first try at Cappicola

    • seadog92
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  11. seadog92

    My first try at Cappicola

    After overcoming my fear of curing meats, I decided to step out and try Cappicola.  I started on Feb 25th, by rolling the two Cappa's in kosher salt and cure #2, put them in ziplock bags and put them in the fridge.  I re-salted them on 3-10.  Yesterday, 4-6, I took them out, rinsed them good...
  12. Cappa 6.jpg

    Cappa 6.jpg

    • seadog92
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    • Album: My first try at Cappicola
  13. Cappa 5.jpg

    Cappa 5.jpg

    • seadog92
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    • Album: My first try at Cappicola
  14. Cappa 4.jpg

    Cappa 4.jpg

    • seadog92
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    • Album: My first try at Cappicola
  15. Cappa 3.jpg

    Cappa 3.jpg

    • seadog92
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    • Album: My first try at Cappicola
  16. Cappa 2.jpg

    Cappa 2.jpg

    • seadog92
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    • Album: My first try at Cappicola
  17. Cappa 1.jpg

    Cappa 1.jpg

    • seadog92
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    • Album: My first try at Cappicola
  18. seadog92

    who builds smoke houses?

    That's the plan. Next time you're in Tacoma, come by for a tour.
  19. seadog92

    who builds smoke houses?

  20. 20140307_122206.jpg

    20140307_122206.jpg

    • seadog92
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    • Album: who builds smoke houses?
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