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  1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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
  9. W

    Sous Vide Summer Sausage/Hot Sticks

    I've ran some searches on this and researched Baldwin's tables, but I wanted to ask some of the more experienced folks on here about smoking sausage and hot sticks then using sous vide to finish the cook. Essentially, I'd like to run my smoker at like 110-125 with no smoke for an hour, then...
  10. W

    Pitboss copperhead 5

    Have had good luck with my pitboss copperhead 5 vertical since I bought. However, I wish it produced a bit more smoke and was more flexible with cold smoking. I do use an amzn pellet trayin conjunction when hot smoking, but it typically starves for oxygen. mess thinking of buying a cold smoke...
  11. W

    Letting it mellow....

    Ok, so I’ve done a few batches of cold and hot smoke bacon that turned out wonderful this far. I’ve only let them mellow in the fridge a day after smoking and am thinking I can maybe improve flavor a bit by letting the bacon rest in fridge longer after smoking. when letting the bacon mellow...
  12. W

    First time -A bit confused

    I’ve done quite a bit of reading on this site, but am confused on a few things. This is my first time doing bacon and I’m 7 days into the curing process on 13lbs of pork bellies (rindoff) I ended up using eq dry brine method and vac sealed the bellies after they were rubbed down with the...
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