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Thanks for the replies and the link. Ralph

I am thinking of framing and extension to the top and remounting the cover on it so I can plumb the humidifier from the outside and so I can put a flap covered vent on it without cutting holes. I travel for work and will need to be able to leave it unattended for extended periods while drying...

Hi All; The neighbors sold everything and moved out. I got this chest freezer to convert into a curing and drying chamber. I'm thinkin I'm gonna try the light bulb in the paint can for heat first (with a dimmer to tune it).

P.S. - for sure gotta get a better mustard, like Kosciusko, tomorrow.

Thanks for the kind replies. Best of the New Year to all. I pulled it to crisp the bacon. I thought that would be a good way to do it 'cause others had mentioned it. I like chewy bacon, so I will try it without pulling it next. I think it has more smoky flavor when you do not cook it well done...

Money shots. I  didn't have stone ground, gotta get some. Had to use Poupon. Gotta travel, so no beer with this one. I would rinse the kraut next time. It's sharper than I thought. Prolly 'cause not enough pork fat, since Ii didn't cook the sausage in it. I love it and I have some left to do...

I pulled from the smoker and 153F and put it in an oven preheated to 400 and backed the heat down to 350. When the bacon was dome it opened up a bit. Expected that, since I had it over stuffed. Pulled it at 165. The potatoes are wonderfully creamy and the bacon has a black pepper bite.

Meat looking pretty good With potatoes, kraut and the kielbasa. Next time I'll trim the taters away from the edge. I couldn't get it to closed up in the ends. I also had to trim off the length because the beef wouldn't overlap. Measure everything, use 1 pound of each to be uniform. Their's no...

P.S.- I also bagged and rolled out the taters, just forgot to take a pick. Ed

Progress update; Got the meat rolled out. Hope it's even enough.Here's how the taters should look. I had trouble not digging right in to those. Kraut is drained and the weave is done. Everythings in the freezer. Don't know how long to leave it in so I'll keep checking it between beers. A...

Hi all; Yep I'm tryin' a fattie. I'm off to a slow start but Here's what I did so far; Pepper bacon n Kielbasa from Winona Frozen Foods, there a great small place. I will use a bacon weave with 1 lb of beef inside it, then mashed potatoes, then kraut and, finally, kielbasa. I thought about...

thanks for the replies. I bought it already salted. It's been soaked and is ready to go. I have perused the web and found lotsa stuff. thanks again, Ed

Hi all; I didn't know where else to post this. Anyone have recipes for salt cod? Smoked or not. Soup, stew, pasta, etc. I'm trying it for the first time. I know there's recipes online, but this place is a good knowledge base. I was thinking of potatoe fish cakes, as I have made them from...

Can I brine chicken legs overnight in smokinals brine? I did turkey legs once and they got too salty, I screwed up somewhere, so I'd like to try some with chicken legs to learn on. Anyone ad apple cider to their brine? Will juice substitutions alone affect the saltiness? Thanks all, Ed

OK, I'll throw this recipe out for comments, 'cause that's how you learn. Thanks in advanced for your comments. I like vinegar sauces with black and/or red pepper and came up with this as my work in progress. 1 cup white vinegar 1 1/2 cup water 1 TBSP Hungarian sweet paprika. I like Penzey's...

Thanks for posting. I've been wanting to try fatties. Now I have 2 ideas to try. Plus I think I'll do something similar to the loco smoco with kielbasa. I wish I had some homemade kraut, Guess I'll have to make a batch of that, too. Ed

Thanks for the replies. Since I bought this at a large grocery, I bumped the heat to 200. Ed

Hi all; I just put a bottom round in my smoking tex with about 1/4 cup hickory chips and about a cup of apple chips. Set it at just over 150 for a slow smoke for several hours. The plan is to make Cajun spiced pintos with it this evening. Since its gonna cook a while with the beans I just want...

I had some on New Years eve and it still needs to ferment more. Really mild and crunchy. I used 12 oz Redmond Realsalt and ended up with about 43 pounds of cabbage. It's only in the low 50's temp in the basement. I have had no mold on it at all. We'll see now that I have dipped into it. I...

I used a piece of wood wrapped in cotton cloth and put a jar of marbles on top to hold everything under the brine. I saw some 2 1/2 gallon ziplock bags at the grocery. I have heard of people filling them with water for a weight that will seal around smaller, open top bowls/vessels. You may not...