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  1. smoke-it

    Curing Chamber Humidity Problem

    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...
  2. smoke-it

    I'm new here, glad to be a member

    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...
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