Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pugsbrew

    Pellicle Formation and Cured Sausage?

    A question on pellicle formation in making cured sausage.  I've read numerous threads mentioning the formation of the pellicle.  Some air dry, some....  The confusion I have is, if the sausage is air dried, do I need to put in smoker, no smoke, at a low temp for an hour to further dry out the...
  2. pugsbrew

    AMPNS

    What is "form a pellicle on the meat"?
  3. pugsbrew

    Equipment Spray?

    What do you guys use to spray your equipment after use?  Specifically stuffer, mixers, etc?   Does spraying suffers and mixers before use help any? Thanks
  4. pugsbrew

    How long to cold smoke fresh sausage?

    Could you show us how you built the inside?  Thanks
  5. pugsbrew

    Basic Cure and Ingredients Sit times??

    Once I have mixed all the ingredients, including cure, how long do you let it sit before stuffing? Is there an advantage to letting it sit for awhile? If, for some reason, I had to let it sit, what is the max time one would let it sit in frig before stuffing and smoking? Thanks
  6. pugsbrew

    Cold Smoke Build

    Thanks Dave.  I'm looking for better heating efficiency.  Double walled with some sort of insulation, or usr airspace between ply for insulation.
  7. pugsbrew

    Cold Smoke Build

    Yea Oregon, I'm using the wrong words.  To begin with, I just wanted a box to smoke sausage, temps no greater than 165ish deg.  This is what I was thinking of cold smoking, again wrong term.  Now I'm thinking of building a full up smoker, temps up to 250+. Real question is to what to use for...
  8. pugsbrew

    AMPNS and a MB Style Mod Question

    OK, so I've read through endless threads on great luck with the NMPS and some that had zero success.  I have the product and I'm getting ready to build a smoker with a external smoke generation (MB MOD).  Here's what I've read/learned/questions/facts. 1.  Dry pellets a must, and lighting...
  9. pugsbrew

    Newbie, small smoke shack build questions

    Could moderators delete this thread? Thanks
  10. pugsbrew

    Cold Smoke Build

    Oregonsmoke, You are correct.  I am waffling on what exactly I want to build.  I initially wanted to just build a cold smoker, but now I'm reconsidering.  The smoker would be used in SE OH for cold smoking (170 max) in the winter months, specifically sausage and cheese.  I don't know what else...
  11. pugsbrew

    Cold Smoke Build

    DISREAGARD THE FOLLOWING BABLE.  SEE REAL QUESTIONS BELOW. So, I going to build a cold smoking unit for sausage.  I have the electric heater from an old Brinkman, and a PID.   My question are specifically about building a COLD sausage smoker, nothing above 170 deg, sorta. I plan on building a...
  12. pugsbrew

    Hardibacker vs Durock

    The fiber enforced has been a NO GO for interior use, from what I have read.
  13. pugsbrew

    Another High Temp Cheese Question

    Can you all give me your go to on-line supplier for high temp cheese?  I've read a lot of threads, and I'm just trying to iron it down to a couple of sources.  Any problem distributors/products? Thanks
  14. pugsbrew

    Sausage Hanging Rods

    OK, thanks.  I always have a bunch of oak lying around in the shop.  I think I will build some basic oak hangers, rectangular, 5/8 thick x 3/4 wide and see what happens.
  15. pugsbrew

    Sausage Hanging Rods

    I'm sorry, but for the wood.  Are you talking about a dowel, or a square/rectangular piece of wood?
  16. pugsbrew

    Sausage Hanging Rods

    I assume 5/8" thick.  That what I was thinking for the span I would have.  How wide do you make your pieces?
  17. pugsbrew

    Sausage Hanging Rods

    Great smoker!!
  18. pugsbrew

    Sausage Hanging Rods

    Thanks, rebar cheap, 1" dowel not cheap.
  19. pugsbrew

    Sausage Hanging Rods

    Thanks, rebar cheap, 1" dowel not cheap.
  20. pugsbrew

    Sausage Hanging Rods

    Do you burn off the rebar before using?
Top Bottom
Back
Clicky