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. starch

    Home Production of Quality Meats and Sausages-700 pages reference book

    This book IS the new standard. I've had Ryteks' book for years and it is good but this book is better. Better written, better organized , better editing, and more complete information. If you own Reyteks' book or have just read parts of it and got something out of it, you owe it to yourself to...
  2. starch

    Great sausage website

    Here is a great site that covers dry cured products. Sausages as well as whole muscle products. http://curedmeats.blogspot.com/
  3. starch

    Rytek's Sausage Book - Questions

    Check out this website.It is all about making dry cured products, sausages and whole muscle products. Look at the equipment he uses.  http://curedmeats.blogspot.com/
  4. starch

    Curing Smoked Cheese??????????

    Rytek book is talking about nitrates. I did a quick search and found this on another forum. This was not 100% right, however. I did have to correct a couple numbers but basically, most cheese does not have a high enough water activity level to allow botulism to grow "First, I always say you...
  5. starch

    4 Hour Rule and Cured Meats

    I recommend this book. It covers cold smoking and brines very well. It talks about meats, sausages, fish and poultry. And the price is great.  In fact I recommend all the books by these authors. You wont be disappointed.
  6. starch

    My new smoker.

    After finishing I put this bad boy through it's paces. Snack sticks Polish Sausage ABT's
  7. IMG_0824.JPG

    IMG_0824.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  8. IMG_0822.JPG

    IMG_0822.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  9. IMG_0812.JPG

    IMG_0812.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  10. IMG_0811.JPG

    IMG_0811.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  11. starch

    My new smoker.

    I bought a PID control, solid state relay, heat sink, and thermocouple from www.lightobject.com. Here is a tutorial I made on another site (one on making knives) on how I wired everything together. The only real difference (other than one project is a kiln and one is a smoker) is that for the...
  12. starch

    My new smoker.

    Here is my heat and smoke source. For the smoke I took the idea from the a-maze-n smoker and built a small trough from perforated steel. In the picture is the first try, which works great. In a bit I'm going to make one that will give me more smoke time (although this one will burn up to 3...
  13. IMG_0823.JPG

    IMG_0823.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  14. starch

    My new smoker.

    A picture before and during the magical transformation.
  15. IMG_0776.JPG

    IMG_0776.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  16. IMG_0778.JPG

    IMG_0778.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  17. IMG_0778.JPG

    IMG_0778.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  18. IMG_0776.JPG

    IMG_0776.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  19. IMG_0778.JPG

    IMG_0778.JPG

    • starch
    • Media item
    • Comments: 0
    • Album: Default
  20. starch

    My new smoker.

    I found an old fridge on Craigslist for $50 so I jumped on it. I pulled out all the plastic and replaced it with sheet metal.  I had to sand it down and paint it because it was pink. It is PID controlled and works like a dream.
Top Bottom
Back
Clicky