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  1. B

    finished new chamber

    Just a small ultrasonic humidifier. Depending on where it's located and/or the time of year you may need up to both heater, humidifier and dehumidifier. Currently mine is inside so with 70 degree ambient temps the chamber only has to cool. If it were outside I'd have the need to heat. You just...
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    Is this mold or dried up water? Help!

    it looks like mycelium, as in mushroom. no harm no foul. i imagine if you left it you would see it pin and fruit shortly.
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    Venison summer sausage using the smoker and sous vide

    beautiful!
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    Linguica

    I apologise, I cold smoke for an hour at 60-80 degrees. My next target temp is 140, I hold this temp for half hour. After that I crank up the heat to 225-250. This I just how I do it. You could just as easily hot smoke out the door.
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    AC Legg Pork 10 Seasoning

    assuming your spices are 15g per tablespoon, then id say you need 64g for 7lb. but you should probably check the weight of the seasoning.
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    Linguica

    i pull the heat to 225-250, the sausage will continue to raise after removing from heat. and yes it is cooked perfectly done.
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    Linguica

    I dont use cure when im going to cook fully. you could add it if you are concerned about the low temps during the lower levels of smoking.
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    Linguica

    ill have to give that a try next time, thanks for the input!
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    Linguica

    Finished smoking, here are the proportions if you'd like to try pork 25% fat content Salt 2.5% Garlic 2% Paprika 1.5% Cayenne .2% Corriander .25% Cinnamon .15% Clove .07% Allspice .15% Blackpepper .15% Red Wine Vinegar 1.5% Water 2% I cold smoke for an hour at 60-80 degrees. My next target...
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    charcuterie step one

    Can you just cure em like this?
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    Needed to smoke to relax....

    i love those webers. Yours looks in much better shape. my sheep used mine as a rubbing post and after it fell over they decided they could play on it.
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    finished new chamber

    I have it inside the house so at the moment I only need a humidifier. I will probably put it out on my back porch this spring. When that happens im sure i will need both as its always shaded and next to a creek. Leaving inside was just easier for the immediate future, also less hardware needed.
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    Favorite Winter Beers?

    free
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    finished new chamber

    im using the Inkbird ITC-608T. It controls the temp and humidity. I am using the fan in the fridge to circulate air for now. Im waiting to see how it works to determine if i need to swap.
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    finished new chamber

    I finished my curing chamber and thought i'd share abit on it. It is a whirlpool model et8gtmxkq00. It has freezer on top. Everything was pretty straight forward. First I disconnected the thermostat and light in the fridge compartment. Then using a Dremel cutoff wheel I cut through the plastic...
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    Venison Appetizer/Side

    sausage balls are quick and easy sorry missed the part about being on the smoker.
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    My chili always finishes bottom of the barrel. :(

    I beleive its one o those "what are people use to". We use to always have one at my old work and it was blind judged by everyone who entered. I found out real quick there are alot of folks with crap palettes. We had one fella who won twice using canned chili and dumping it into a crockpot. I...
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    Sausage in elbow...can you get out into casings?

    I'm not familiar with the stuffer but I normally use the back of a wooden spoon(with round handle)to press it back through.
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    Hog Jowl and Guinea egg Sandwich

    Makes a great anytime sandwich!
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    Smoked red pepper flakes

    I smoked up about 200 pounds of peppers this year. I find the end result to be much better than anything you can buy off the shelf. I smoke between 60-80F, several burns over three days depending the pepper and desired end result. I primarily make smoked paprika and chipotle. I also make a...
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