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  1. river100

    Trying to clone Conecuh sausage

    Where is this recipe from Jasbeth? Is it for Conuch sausage ? I would love to try it.
  2. river100

    Red beans rice and sausage

    Read the post from Indaswamp about crock pot red beans. He's spot on, you don't want to get sick. Red beans only take 3 hours to cook using dry small red beans. Boil for 30 minutes, add Cajun trinity, slow boil another hr or so then add sausage. They should be done in 2.5 to 3.5 hours...
  3. river100

    Weston meat grinders Pro vs Butcher series ??

    I just bought a Weston pro # 8 today, $ 399.99. I did a ton of research on the Weston and others. The difference between the pro and butcher series is the hp. Pro has 3/4hp and the butcher series has 1/2hp. They have the same heads. Cabela's has the #12 3/4hp for about the same price or maybe $...
  4. river100

    Help. Looking at a chamber sealer

    The one thing you don't want is a maintenance free chamber sealer. Get one with a pump that uses oil. It will last longer, might even get better vacuum.
  5. river100

    WARNING.. for those with a vacuum chamber sealer...

    I just bought a chamber vacuum unit, still in route. While doing research on them I saw a lot of people say you need to let liquids cool before putting in the chamber. Most say cool in the fridge.
  6. river100

    Rec Teq PID controller vs Traeger PID DS controller

    DC motors have better initial start up torque and are easier to vary their speed. I'm curious whether the DC motors they are using are brushless. If they are brushed then there will be the issue of the brushes wearing out. As far as PID in a smoker or pellet grill they can always be improved...
  7. river100

    Question on PID Controller

    How are you tuning the PID ? Auto or did you get some starter settings from someone? In my field PID tuning is where all the fun is. I can't get anyone else to learn how to tune them. Most they will do is check cal and adjust the offset. And only one guy has done offsets so far.
  8. river100

    Question on PID Controller

    It does look tight but if it fits, it fits. The build looks professional to me. I just touch up the scrapes with paint or Sharpie LOL. Once you get to set point temp the SSR won't be getting too much use. I don't know if those little PIDs get hot or not. I use a larger format PID in a much...
  9. river100

    Question on PID Controller

    I agree about the Auber kit. It's not a bad price for a working system. if you are not confident in electrical wiring or have somebody that can look over it the Auber is a much better deal.
  10. river100

    Question on PID Controller

    That's a very nice job, I use those same project boxes for encoder counters and yes the square hole is the hardest part. What kind of temp sensor are you using ? PT100 ? I think with that picture and a simple wiring diagram it would be pretty easy for most DIY guys that can connect a few wires.
  11. river100

    Question on PID Controller

    I'm not trying to be an ass here but.. I build PID controlled systems and this diagram is confusing to me. I know what you are doing here but still could be confusing. i suggest if you rewire the smoker then integrate the PID into the smoker unless you need to remove the PID from the weather.
  12. river100

    Dry curing question

    My reasoning was it would evenly spread the cure.
  13. river100

    Dry curing question

    My first few cures were EQ dry cure with basic salt, sugar, and cure #1. They came out great. While reading some of the threads in this forum I saw that at least one person mentioned that he puts a little water in his dry cure. So I looked into dry vs wet and it looks like you could add a...
  14. river100

    First "lower sodium" bacon

    Same with me. Dr. and my daughter down on me for salt use. after a few months everything is salty.
  15. river100

    Old World Bacon... My Way.... UPDATE 6/15/21

    Good info. I've only used brown sugar. Was thinking about using cane but will do a few with white sugar.
  16. river100

    Old World Bacon... My Way.... UPDATE 6/15/21

    Watch out, once you do you are hooked. It's really good.
  17. river100

    Bright red after curing

    Thanks, first thing that came to my mind was... oh crap!
  18. river100

    Upright Smoker Advice

    I have 2 Masterbuilt electric smokers. I use the MES 40 most of the time and with a smoke box you can't beat them. Easy to fix if they break too.
  19. river100

    BUCKBOARD BACON

    That looks really good! I like buckboard better than belly too.
  20. river100

    Bright red after curing

    This has been curing for 9 days. It's scraps from buckboard that I'm making. None of it is thicker than 1 inch. Cure is salt 2.5% brown sugar 1.8% cure#1 0.25% I don't remember seeing the red in the beginning. Is this an issue? Any idea on what cases it?
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