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Hi there all,  I just finished my curing chamber project and was so delighted.   I followed the same basics as xtufuzzy  using a upright 17cu ft freezer. Put a low volume fan 14 cu ft/min in the bottom and an exhaust port at the top barely moves the louvers on the dryer vent on the exhaust port...

Hi All, I'm new to the forum but not new to smoking and sausage making.   I live in Alberta Canada.  As an avid sportsman, I always seem to have some harvested item to make up.   I have smoke cooked all kinds of store bought fare as well.    I have primarily done jerky and sausage stick but...