Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gstein

    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...
  2. gstein

    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.  
  3. gstein

    Smoking in MKE

    I've getting into BBQ and fermented sausages the past few years.  
Top Bottom
Back
Clicky