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  1. golfpro2301

    sausage stuffer questions

    Ill second what tallbm said. They hold less than stated amount. I do small 2-5lb batches so got Hakka 7lb stuffer. I just did 3lbs and tub was 3/4 full. Its an amazing stuffer but edges are sharp. Cut my finger few times. I plan to put edge guards in place. Stuffers are SS and come with 4 sizes
  2. golfpro2301

    sausage stuffer questions

    Look for one with all metal gears. I just bought a vertical hakka and really like it only downside I see from using attachments on meat grinder and using vertical is you are left with around 1/2lb meat left in vertical. For me idc as that means I eat it faster and get make another batch sooner
  3. golfpro2301

    Curing Chamber Build

    Yeah right after I sent jumped to 90+ percent. Removed all excess water and added two additional sensors. Will let it sot overnight got 3 lbs spanish chorizo fermenting inside at 68* and 90% humidity. I added humidifier back for fermenting as it would only go up to 84ish naturally
  4. golfpro2301

    Curing Chamber Build

    Tried salt test again. I think may had too much water first time. Let me know if this is correct water salt ratio
  5. golfpro2301

    Curing Chamber Build

    I laid my humidity sensor for inkbird controller on counter prior to installed. It was next to 4 mini humidity sensors and they all read within 1% of each other. I put the mini sensors in salt calibration container and they were all over the place. Tried it with inkbird sensor and it to wasnt in...
  6. golfpro2301

    Curing Chamber Build

    Makes sense. Will go grab some tomorrow been reading the art of making fermented sausage and alot of the recipes call for drying at 80-85% humidity. In researching online most maintain 70-80%. Does it really matter as long as you maintain 70-85%?
  7. golfpro2301

    Curing Chamber Build

    Was able to get almost everything completed today. Got all wires ran through side. I decided to mount two blower fans inside near bottom to circulate colder air. I plan to open the cabinet once a day for air exchange. Blower hooked up to intermittent timer. They are scheduled to turn on every 2...
  8. golfpro2301

    Curing Chamber Build

    I mounted both probed on a piece of insulation board 3/4 up from bottom. It is directly below rods where meat will hang. Since I only plan to do less 8 pounds at a time it shouldnt be issue keeping meat away from them ill follow your recommendations on flipping but since it appears I dont need...
  9. golfpro2301

    Curing Chamber Build

    Ran some tests today using 1 and 2 humidifiers. test 1-removed humidifier completely and put both dehumidifiers inside but only plugged one in. Set temp at 52 ( lower than originally based on indaswamp recommendation) and RH at 72%. Compressor would kick on at 57 but wouldnt start dropping...
  10. golfpro2301

    Curing Chamber Build

    Just found another evadry dehumidifier on offerup for $20. Going to pick up this afternoon as well as mini desk fan. Will put large container water in bottomand run unit with two dehumidifier to see how well maintains set points
  11. golfpro2301

    Curing Chamber Build

    Hey Indaswamp. Appreciate feedback. Yeah I have noticed a lot of moisture on inside and even water puddling on bottom in small area. Humidity was very high prior to me adding wooden collar but now seems to be much less. With dehumidifier running I have set at 72% with 2% offset and no issues...
  12. golfpro2301

    Curing Chamber Build

    Got the humidifier and dehumidifier today and planned to test everything out. First I applied Extreme weather foil tape over all the wood panels to lock out moisture. I then hung three mini humidity/temp sensors I got off Amazon at various levels inside the freezer. Then wrapped the temp and...
  13. golfpro2301

    Maybe it's been done, but haven't seen in search

    I completely forgot about these. This would be perfect for Keto diet. Anyone ever try it with chorizo sausage? I plan to make some links this weekend and may have to save some to try on these.
  14. golfpro2301

    Curing Chamber Build

    Got some progress done yesterday. One quick thing MOD if this is in wrong location can you please move to the correct area. Ran by Home Depot yesterday to grab some supplies for the collar Interior of collar is made of 2x6 with a 1x10 Red Mahogany border. I ran two 24" long red mahogany...
  15. golfpro2301

    Curing Chamber Build

    Changed title to curing chamber build as I just started mine. My sister had an unused small deep freezer that wasnt being used so I took it off her hands for $50. Purchased inkbird wifi temp and humidity controllers along with a few micro humidity monitors. Have everything plugged in right now...
  16. golfpro2301

    Curing Chamber Build

    Hey All, Looking to get into sausage making. Since Kid came along I sold all the competition BBQ stuff and need to find another hobby. I want to build own curing chamber and had a few questions for those that may know. 1. I am looking at mini fridge or use wine cooler. For the wine cooler that...
  17. golfpro2301

    Sausage in dehydrator?

    Hey all. Been a few years since been on here. I have recently gotten into making sausage as I follow Keto diet. I mainly stick to premade seasonings with cure #1 and slow smoke it until done. I have done this with salami, summer sausage, and andouille. I want to try my hand at dried over period...
  18. golfpro2301

    Pitmaker Vault for sale

    Southside of Jacksonville, FL
  19. golfpro2301

    Pitmaker Vault for sale

    Hey Russ. PM me your cell# and I will txt a few to you. I plan on going over and getting pics of the extra stainless shelf and the conversion I did from the sliding damper to Ball Valve
  20. golfpro2301

    Pitmaker Vault for sale

    Hello everyone. Wife is pregnant with our first child so I am getting out of the competition business. I bought this Vault used 2 years ago in Orlando. It had the sliding side damper but welded that off and added ball valve. Have won a lot of awards with this smoker and it is one of my all time...
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