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Hello, I followed Bearcarver's step by step on CB. Cured for 8 days (2 1/2" at the thickest). I cut a section from the thickest in the center, color was perfectly even, fried and it was outstanding. So I smoked as per bearcarvers method to a "T" with an MES30/mailbox mod. The section of loin...

Hey all, Are there any remedies for cooking homemade sausage in sheep casings that are dry? Wrap in fatty bacon, maybe? I tried sous vide 150* for 45 mins to sample and it's pretty much chalk. Going to be made appetizer style. Thanks! *I think I know where I went wrong making the sausage...

Hi all, So I opened a new frozen packet of T-SPX 3 weeks ago. I have read a lot of conflicting stories about how to store after opening but the most common seemed to be that the secret is to store in the original package and not to vaccum seal because it is living organisms. So I simply folded...

So as some of you know I made a curing chamber that has held around 79% humidity and 57 degrees for a month or so. For my salami endeavor I had to kill a deer. Check. Instead of doing it myself like usual I took it to my local butcher shop and told him to do whatever he does BEFORE he grinds and...

Does anybody have a clue why Butcher and Packer is less than half the price per 8 oz of DQ curing salt #2 which appears to be white vs Sausage Maker's Instacure #2 that is obviously pink? I really would just get Instacure but I'm putting a big order in with other things as well and Butcher is...

In my previous post I had started a meat curing chamber using a beautiful pretty new reefer my dad gave me. There is nada online about a top freezer/bottom fridge conversion. I failed because after having every wire and apparatus installed, I decided to put an intake vent at the bottom and an...

So I got a nice GE Refridgerator/Freezer that I want to turn into a curing chamber. I have all the humidity, temp, airflow controls as well. Do I need to cut the space that separates the freezer from the reefer out or can I just turn the freezer up as high as possible while letting the temp...

Does anyone have a suggestion for limiting smoke with this thing? I'll add more vents to my build but damn this puts out entirely too much white smoke. Is thin smoke even possible? I did salmon and left the pump off but my alder big chips just smoldered and made a rediculous amount of creosote...

Followed BBally and SmokingAl's process. 48 hours dry cure with DQ Pink Salt (6.25% sodium nitrate), 36 hours drying in the fridge (cut this to 29 hours do to poor planning time/work wise) and this is after 4 hours smoke (alder wood chips) at 66-71 degrees (internal temp of fish never got above...

Mostly all in a habanaro/garlic/dill brine. These are primarily green tomatos

Hi all. So on a whim I decided to give cold smoking a try which I deeply researched. I live in South NJ where we have all 4 seasons so I wanted it to be adaptable to have electric hot plates in the bottom door for cold days and room for ice above and below for hot days (it cools from 82 degrees...

Hi all, Well my plan is to cold smoke sockeye salmon using a pretty basic brine containing dq pink salt. My only question is that my salmon is fresh, wild and never frozen. I have been under the impression that you want it flash frozen at least to kill the harmful stuff and to help the drying...

Hey I'm Chris and live in South Jersey. I know enough about hot smoking to make meat good, but I'm not a pro. I seeked this forum for wisdom on my cold smoker build and learned a lot so far, especially about the dangers and proper curing. Still have a lot to learn! Here is my cold smoke shack so...