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  1. Domie

    Shelf stable definition

    I have some great product coming out of the charcuterie chamber, Genoa, Sopressatta, chorizo, etc. All have preformed as they should and I've achieved my goals of weight loss, PH, used the right cures, the right cultures. . .everything is spot on. Now..... besides eating myself into oblivion ...
  2. Domie

    Shelf stabile snack sticks without use of drying chamber....

    Cure #2 correct?
  3. Domie

    Landjaeger

    looks awesome! what size plate did you grind thru?
  4. Domie

    1st Try at Salami

    I like to keep an eye on the PH level also. The meters are not that expensive. It's a good way to double check how your culture is performing. I concur The T-SPX usually takes my products a good 65 + hrs. But, I'm not using the Umai
  5. Domie

    Covid Vaccine ?

    Agreed on all counts. I'm not a fan of the RmNA technology. If I chose a vaccine, it'll be JnJ Fun to see what the group is doing though... as long as we can be open and kind about it.
  6. Domie

    Covid Vaccine ?

    I'm 68 with no known health issues. I'm choosing to cautiously wait for the J&J to hit rural Alabama. I still get out and about on a regular basis with precautions (mask, distance, washing when returning. etc.). No trust here. I was never a good "follower"...
  7. Domie

    Dirty racks

    My question would be... Will these matts allow smoke through the surface or not?
  8. Domie

    Work Free Smoke Place

    I was in the Apollo and Sarver area for decades
  9. Domie

    Dirty racks

    I'm new around here so I may have missed a conversation that covers this but...... I use my smoker for multiple things, When I go to smoke cheese, I've constantly got dirty racks. My cheese then has the possibility of cross contamination. Has anyone seen any type, or made any type, of...
  10. Domie

    Need some ideas for snack stiks

    In cellulose?
  11. Domie

    Pushing The Boundaries: Turkey Bacon Cheddar Sausage (w/ Pics & Recipe)

    great looking and sounds perfect for puttin in 21mm cases and smoking! thanks
  12. Domie

    Need some ideas for snack stiks

    Thanks for the recipe link! Yeah, this guy hangs with us and we're all BSn about this snack and that snack and he kinda ain't got nothing to contribute. So I figure . .. what the hell, we can all try some stuff he can eat....
  13. Domie

    Need some ideas for snack stiks

    thanks 21mm is the smallest i've seen
  14. Domie

    Need some ideas for snack stiks

    I have a friend who cannot eat any, beef, pork, lamb, venison, OR anything that even contains a hint of those, so .... I can only use chicken or turkey and I'm locked into cellulous casings because collagen casings will kill him. I did some Italian Chicken sausage (fresh) and a savory chicken...
  15. Domie

    Work Free Smoke Place

    Still kinda winterized, but..this is where we do the wood fired pizzas and hams, (and a bit of wine consumption), just a bit.....
  16. Domie

    First time LandJager

    thanks! It is tasty. Chamber was at 56 deg. and I was fighting with high humidity, so average was 86%. I think I put too much product in there too fast.
  17. Domie

    First time LandJager

    This was my first try at charcuterie and a workout for the newly converted Pepsi cooler. I did a small batch of LandJager semidry sausage. Stayed in the charcuterie chamber for 30 days. Picked up some molds. I figure the whites were from the other product I added in the following month that...
  18. Domie

    Expansion time!

    Hi folks. I just picked up a nice upright deep freezer cheap cause the owner threw out all the racks when she put it in storage. Home run... I don't want the racks anyway..lol Now, do I convert it to another charcuterie chamber OR do I set it up for dry aging larger cuts? I'm kinda...
  19. Domie

    Newbie

    Welcome from the Alabama woods!, yes there are still woods down here.
  20. Domie

    Help - cured salami gone bad

    Don't get discouraged! We all crash a few, I hate the waste. The chamber will work. I did mine just like you did. I am too inexperienced to try without the cultures. I get the feeling that maybe the old ways like your parents did and the new ways with the chamber don't mix? You'll get it...
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