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. W

    ECA - Sausage and Hot Sticks

    Thanks everyone for the help appreciate it.
  2. W

    ECA - Sausage and Hot Sticks

    Looking to start adding ECA to my sticks and summer. In terms of mixing, I'd like to grind/mix the product (omitting the ECA) and then let rest overnight, next day add the ECA with a bit of water, lightly mix, and then stuff and smoke. I'm assuming this will be just fine. I was researching...
  3. W

    Smoker build - subway bread oven

    Been looking around for a decent Proofer to make a smoker out of, but coming up short as not a lot in my area. Ran into this on fb marketplace, thought it may work out well. Want to go pid electric with a smoke generator. I know there a lot of guys that built there own on here, looking for...
  4. W

    To much or to little smoke with Homemade cold smoke generator

    Its just a cold smoke generator that I had a buddy build for me. I wanted a bit more flexibility that what the standard off the shelf ones offered. Smoke Daddy and others sell them on Amazon. I found the pellet smoker doesn't put out enough smoke for my liking, and I mostly cold smoke so this...
  5. W

    Summer sausage…lacking flavor with SV method

    I like the simplicity and consistency of the SV method for sausage and hot sticks just need to figure out the flavor aspect.
  6. W

    Summer sausage…lacking flavor with SV method

    Recently have done a few batches of summer sausage and hot sticks. Have been using PS seasonings. These last few batches I have stuffed the day of grind, let sit overnight in fridge in casings, then 3 hrs dry time at room temp before smoking. Typically start at 100 degrees or around there...
  7. W

    Summer Sausage not enough smoke...

    Made a batch of Jalepeno Cheddar summer on Monday. Did everything as I usually do and which produces good results, however, this particular batch did not take the smoke well for some reason. I let sausage get almost to room temp before putting in smoker at 100 degrees. 1st hour was no smoke...
  8. W

    To much or to little smoke with Homemade cold smoke generator

    Seems to be less than the tray for sure and cleaner. It’s barely noticeable from the top vent. I have to do some summer for a buddy I usually went 5 hours with tray for a cold smoke then into a sous vide bath for recommended time. Maybe I’ll do this batch at 3 hours of smoke and see what we...
  9. W

    To much or to little smoke with Homemade cold smoke generator

    Thanks for your input. The cabinet definitely fills with smoke but it seems to be less than I’ve experienced with the pellet tray. Wish I could post vid. When it comes out the top vent, the smoke is barely noticeable so I was thinking I maybe wasn’t getting enough. I know thin blue smoke is...
  10. W

    To much or to little smoke with Homemade cold smoke generator

    Quick question. Made a homemade cold smoke generator, used to use a amazen tray, but wanted to go a different route. Wondering if the more seasoned pros think I’m getting too much or too little smoke with this. It is a Venturi style so I can adjust but am looking more for a baseline to start...
  11. W

    Proofer build

    Thats kind of what I thought with the glass. I know I could build a different door system, but not sure I want to go down that road, I'd rather find a complete unit. I've been looking for a warming cabinet, but those are really few and far between in my area. For venting I didn't even think...
  12. W

    Proofer build

    Looking to do a bread Proofer build. Looking to mostly cold smoke but will be running an element in it with pid controller for hot smoking as well. Anyway, this one has a glass door and, although I prefer one with a solid door, they are hard to come buy. During hot smoking up to 350is would I...
  13. W

    Bacon was curing for 13 days and fridge got above temp?

    I usually run my salt at like 1.9 but bump the sugar to 1.2 or 1.3. For my taste buds it’s the magic ratio. I’d like to have went a day longer on the cure but the thickest was about 2.5” (I trim the buckboard thinner usually). So 12 days should have been sufficient and I was at 13...
  14. W

    Bacon was curing for 13 days and fridge got above temp?

    It’s a tremendous pain in the rear using the garage fridge. Im in WI, so I know what your saying. I’m not sure if I should just heat my garage or move a fridge downstairs, I like the first choice haha.
  15. W

    Bacon was curing for 13 days and fridge got above temp?

    I took them out and hung them in fridge got it to stay at 38 degrees now so will let them hang overnight and then start smoking tomorrow. I have to try to fast track some of them unfortunately for Xmas. So will probably do 4hrs one day if smoke then 4 hrs next day. Depending on taste may do...
  16. W

    Bacon was curing for 13 days and fridge got above temp?

    I just took them out of the packs they smell just fine and are not slimy at all.
  17. W

    Bacon was curing for 13 days and fridge got above temp?

    Quick question. Been eq curing some buckboard and belly bacon, about 40lbs worth. All were vacuum sealed and placed in fridge on 12/5. Most of the bellies should have had sufficient time to cure based on thickness, but I went to fridge this morning and noticed it got up to 43 degrees or so...
  18. W

    Hobart slicer info needed

    Kinda what I figured thanks for the help!
  19. W

    Hobart slicer info needed

    Looking for info on this model Hobart slicer. Anyone have any idea if it looks complete? It’s about 20 miles from me and the lady has it marked at $100 obo. I just bought a Lem mighty bite 8.5 but question it’s ability to do decent bacon. Thanks, Matt
  20. W

    Sous Vide Summer Sausage/Hot Sticks

    Thank you, I'm thinking that theoretically it shouldn't make a difference if I leave them in the SV for a bit longer than recommended.
Top Bottom
Back
Clicky