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  1. IMG_4386.JPG

    IMG_4386.JPG

    • bigrub
    • Media item
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    • Album: Wild Boar Razerback
  2. IMG_4374.JPG

    IMG_4374.JPG

    • bigrub
    • Media item
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    • Album: Wild Boar Razerback
  3. Wild Boar Razerback

    Wild Boar Razerback

    • bigrub
    • Album
    • Comments: 0
  4. bigrub

    Wild Boar Razerback

    done 0 hours and 150 deg, hams done Hams have dry cured and then salt equil for 14 days Have in UDS now with apple and cheery. 220 deg until internal temo 150 will post pics of smoked hams the 4 just fit in the 35 gal drum smoker Bacon has been cold smoked for 12 hours, used pellets...
  5. ribs with rub.JPG

    ribs with rub.JPG

    • bigrub
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    • Album: Wild Boar Razerback
  6. ribs.JPG

    ribs.JPG

    • bigrub
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    • Album: Wild Boar Razerback
  7. loin with bone.JPG

    loin with bone.JPG

    • bigrub
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    • Album: Wild Boar Razerback
  8. Hams, ribs, bacon, loins.JPG

    Hams, ribs, bacon, loins.JPG

    • bigrub
    • Media item
    • Comments: 0
    • Album: Wild Boar Razerback
  9. bigrub

    Finally Building a Cabinet!!!

    looks great, i would suggest you put a variable power to fan. Over  curing you should reduce air flow a little every few days. If not sausage drys too fast and can case harden. At least that has been my experience. Good look looks great, lots of great sausages and lomo to cure. BigRub
  10. bigrub

    My curing cabinet is getting crowded.....

    temp sounds low to start, good to finish, I start humd at 80-85 and step down a week at a time to 60%. can add a bucket of water to shed for dry days or wet towles, light bulb or small heater to kick up temp. I think the ceramick heat lamps for re-ptial  works?
  11. bigrub

    My curing cabinet is getting crowded.....

    looking good, good thing you did not use a small mini refrid.  what temp do you try for  and what is your humdity source
  12. bigrub

    Tiny Bresaola

    looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma
  13. bigrub

    cabinet air flow

    will work fine
  14. bigrub

    cabinet air flow

    need fan to move air, do not need to have holes or vent to outside, just open door for a few minutes every day or so to get out stale air. 
  15. bigrub

    Casings

    yes probably better can also use sheep or beef for large items
  16. bigrub

    cabinet air flow

    link to converting freezer to curing cabinate http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/
  17. bigrub

    cabinet air flow

    glad to help. with casing like hog, start with high humid 75-85% for few days to week, use higher fan setting, step down hum one a week say 5% an lower fan speed., depending on sausage they usually call for demt to be reduced along with hum. They usually end at 60% hum 50-60 deg, little or now...
  18. bigrub

    cabinet air flow

    air flow is inportant, actualy you start with more air flow and reduce as product cures. I put a volt controller on my 12 volt pc fan, cheap $10 charger with many volt tips. I wll look for art I saw on actual flow rates, nice to know but i do not know how to convert to one chamber. Start high...
  19. bigrub

    Curing chamber

    I openned door  once every two days or so. That way I still have freezer. I just ran cords throught doot gasket , worked great
  20. bigrub

    Canadian Bacon by SQWIB

    I spend my summers in Canada so kind of grew up on it. They call it PeaMeal from the corm meal they roll it in. Can also make a cottage roll from the Mortains cure. Made with a shoulder or butt. Then boil with cabbage. Quit good for an English meal.
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