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I have some great product coming out of the charcuterie chamber, Genoa, Sopressatta, chorizo, etc. All have preformed as they should and I've achieved my goals of weight loss, PH, used the right cures, the right cultures. . .everything is spot on. Now..... besides eating myself into oblivion ...

I'm new around here so I may have missed a conversation that covers this but...... I use my smoker for multiple things, When I go to smoke cheese, I've constantly got dirty racks. My cheese then has the possibility of cross contamination. Has anyone seen any type, or made any type, of...

I have a friend who cannot eat any, beef, pork, lamb, venison, OR anything that even contains a hint of those, so .... I can only use chicken or turkey and I'm locked into cellulous casings because collagen casings will kill him. I did some Italian Chicken sausage (fresh) and a savory chicken...

This was my first try at charcuterie and a workout for the newly converted Pepsi cooler. I did a small batch of LandJager semidry sausage. Stayed in the charcuterie chamber for 30 days. Picked up some molds. I figure the whites were from the other product I added in the following month that...

Hi folks. I just picked up a nice upright deep freezer cheap cause the owner threw out all the racks when she put it in storage. Home run... I don't want the racks anyway..lol Now, do I convert it to another charcuterie chamber OR do I set it up for dry aging larger cuts? I'm kinda...

mornin folks. I did a 100% beef salami about a month ago (as well as 6 other things) and I've got good white mold growth on the collagen case, after using the mold 600. I've been watching the salami dry and I'm getting serious case separation. I pulled a piece of out yesterday and cut the...

Hi folks. Lots of good info here on this site. I'm glad to find it! I'm using my Masterbuilt electric smoker as a multipurpose unit. I built a small cold smoke generator and piped it into the main smoker and I supply a bit of air through the generator with my compressor that sits in the...

Hello folks. Brand new to the forum and brand new to charcuterie. Been smokin sausages and cheese for 40 yrs., so I think I need to unlearn some things! I'm sure glad to have this much knowledge in one place!