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Heating Element/SSR/PID
I have a fridge converted smoker that I ran with two hot plates. I never got above 175 which is fine because I only used it for sausage and jerky. Well, I burned out the hot plates and would like to rebuild it in a way that allows to get to 250 for BBQ. I'd like to try to install a heating...- gstein
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- Replies: 1
- Forum: Smoker Builds
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Summer Sausage Moisture Loss
Does anyone have thoughts on how much weight/moisture loss I should target for fast fermented summer sausages. A lot of these books talk about aw but I can't measure that and I figured that I can measure total moisture lost by weighting before and after but I don't know what to shoot for. -
Smoking in MKE
I've getting into BBQ and fermented sausages the past few years.
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