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thanks to you both. looks like i have just about a week before i have to start fermenting and drying. i will look into a small cooler that i can adjust the temp on.
thanks fir the info pongo!. i dont have any chambers for fermenting or drying so im limited to my walkin cooler @ about 40f.I have a friend who does bacon and pancetta in the walkin. he hangs them to dry for a few weeks and they seem to be fine. He isnt aging anything tho, just drying. I figure...
Morning all!!
Quick question, I started a capicola a few days ago of wich i was going to smoke. I fallowed my recepie wich is a wet brine using insta cure #1. The next day i realized i made a mistake and it should have ben the dried aged capicola. i pulled it from the brine wich had ben about...
Hi guys i've got a quick question.
I started a Bresola a few days ago and decided to try it with a beef bung casing. Any how,
im only about a week in the dry prosses and i noticed white mold on the outside as well as on the inside were i had not got all the air out. i used a sharp knife to...
how funny brett,
thanks for the info, keep me posted on your electric build. I only stoped mine cause i couldnt figure out how to get more heat. still working on it though.
Flash , i am considering doing that for this weekend. I am a freak about controlling my temp tho so i will need...
Well after a lot of trial and error of making a pid controlled electric smoker , i decided on a propane build instead.
For the record i'm not giving up on the electric smoker ..... just putting it on the back burner for now. So does anyone have any resources on propane builds or if you...
Hey all,
I posted before about building a pid for my smoker. Well i did and now i cant operate it : ) any one know how to set up a
mypin ta4? it seams to get to about 70f and then just kinda stops there. I was able to make the AT light go on however im not sure if it is working or not...
Hi ,
click around here for a while. http://www.smokingmeatforums.com/products/a-maze-n-smoker
I dont have one myself but i think i may get one soon. It seems to do the trick for cold smoking or
adding smoke to a heavy load. From what i can see you put your dust in it, light it from...
I have this book and have tested a lot of the recepies. some are great yet some I tweeked to my taste. I did the copa a while back. Im not a fan of cubing the meat and then curing, I had my doubts. The flavor was great however when sliced it fell appart. Maybe I should have dried it past...
another concern, what amp rating should my plugs be? i currently have a 10 A 250V plug for power witch i got on accident and a 15A 250V that will connect to the hot plate. should they match? should they have higher ratings to max out the element?
thanks mike,
I got a cheep pid from amazon
I will read thro to see if can controle or if i even will need it to. As far as the build itself I am fallowing this as a guide.
http://www.ice8420.com/blog/2012/01/diy-pid-control-for-bbq-sous-vide-mash-tun-whatever/ .
I am...
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