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Newbie
Hello All, New Canadian here from just east of the Canadian Rocky Mountains in a city named Edmonton. New to smoking but by no means new to cooking. Using a Big Green Egg for all my smoking and grilling. Loving it and have a lot of control over the temperature which I had my doubts about. ... -
Curing Humidity
Sorry I am a little confused now. What do I do with this brine solution. Is there a humidifier I need to put it in? Or is it for brining the meat? Sorry again really new to this. Thank you, -
Curing Humidity
How crucial is it to have the correct humidity while dry curing items such as salami and proscuitti. I have an old fridge I am thinking of turning into a curing chamber but I am not sure how to control the humidity in it. I would assume the humidity would be lower then most recipes recommend. ... -
Liquid Fat Settling on Outside of Sausage
I attempted my first smoked sausage yesterday. I used the edible collagen casings made for smoking. I smoked the sausage at 200F for aprox. 3 hours (internal temp reached 165F). When I took it out there was a lot of liquid fat build up on the inside of the casing. It has now cooled and I...
