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who builds smoke houses?
I'll be posting my smokehouse project as soon as I get a bit more done in the interior, but here's my 10x12 start. The back 4x10 section will hold my cookshack. A wall comes between the smoke chamber and where I'll make sausages.- seadog92
- Post #10
- Forum: Smoke Houses
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who builds smoke houses?
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My curing cabinet is getting crowded.....
I have to use my curing fridge in regular mode for a while. I just built a shed and our temp/humidity now is running 42 to 54 and RH 60 on dry days to 85 to 90 when it rains. Could I just hang my capicola in the shed for a couple weeks? It's just about to be washed and stuffed in casing. -
hanging bacon to dry after cold smoking?
Thanks for the comments, and you're right, I should be using cure#2. I'll go ahead and smoke this batch and use the other cure on the next batch.- seadog92
- Post #7
- Forum: Hot Smoked Bacon
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who builds smoke houses?
Seems like you gave me the same advice Dave. John, I had the same question. I also had to look elsewhere for a smokehouse. I settled on a betterbuiltbarns.com building. It goes up this coming Wednesday. I'll post photos once it's up. I got the word from my better half that I needed to move...- seadog92
- Post #7
- Forum: Smoke Houses
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hanging bacon to dry after cold smoking?
Cure #1, salt, br. Sugar, andouille spices.- seadog92
- Post #3
- Forum: Hot Smoked Bacon
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hanging bacon to dry after cold smoking?
I wanted to make some bacon, using a process that I read about someplace on the net, but wanted to get the expert's opinion. I will cure it as usual, leaving cure and pepper on for 7+ days, then after washing off and drying, the process says to cold smoke the bacon for a minimum of 36 hours...- seadog92
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
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cabinet air flow
I'm just starting my conversion from fridge to chamber. I've got the humidifier and temperature regulator, but was not aware that I had to have a fan inside. Is this a firm requirement? So far I've been able to escape putting holes in the chamber so that it will still function like a fridge... -
TuffShed smokehouse?
Dave, you're my kind of guy! Maybe I should have asked what size screen first.- seadog92
- Post #3
- Forum: Smoke Houses
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TuffShed smokehouse?
I've read so many posts in this forum, and there seems to be an incredible wealth of knowledge and experience available, so please indulge me in asking a few questions. I have a commercial, CookShack 150. I do all my hot smoking in that, and it's a great workhorse for me. Now I want to branch...- seadog92
- Thread
- Replies: 3
- Forum: Smoke Houses
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temp and humidity control in one unit
I'm starting to build my fermentation cabinet and in looking for the equipment, I found this control by Auber Instruments. It's advertised as a recurring fridge control. I ordered it and will report on it's effectiveness after my unit is built...- seadog92
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- Replies: 2
- Forum: Fridge/Freezer Builds
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curing coppa and bresola question
I have a wine cooler as well. Please explain how you use yours to cure sausage. Thanks. -
Summer sausage into salami????
Thank you. To be honest, after I posted the message and thought about it, I realized that since I smoked the SS to start with, it was just a dried form. But it sure tastes good. Thanks for the tip on the PH. I've been reading about making fermented sausages, and it appears that a PH meter... -
Summer sausage into salami????
A week before Christmas, I made my daughter some summer sausage, packaging it in the brown collagen tubes. She put it in the bottom of the fridge and forgot about it until yesterday. The meat had shrunk to a bit more than half the original size. When we sliced it, I swear it tasted like... -
peppering bacon before smoking?
I'm putting up 2 bellies tomorrow so I'll photograph the whole process with recipe.- seadog92
- Post #4
- Forum: Hot Smoked Bacon
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peppering bacon before smoking?
I'm still not getting the bite I want in my bacon, so I'm increasing the red pepper next time. For the batch I just took out of the cure, can I pepper it before I put it in the smoker?- seadog92
- Thread
- Replies: 12
- Forum: Hot Smoked Bacon
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help please on summer sausage question
I used powdered buttermilk as a binder and buttermilk for the fermentation. I just ran another batch, reducing liquid,added dry milk to increase binding and this time it was sticky. I have it in the smoker now at 134 degrees. I'll raise it 10 degrees in another hour and 10 more after that with...
