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  1. mr crab

    Heat Source and Weatherproofing advice needed

    My new build since Hurricane Laura destroyed my old trusty 4x4 plywood smokehouse. This one is 4x8 and 7.5ft tall. All rough cut pine. Inside and outside have been charrwed with a torch. Seeking advice for Weatherproofing the exterior, and any good ideas for heat/smoke source. So far I'm...
  2. mr crab

    Dry cured venison Chorizo

    Did 2kg of 50/50 venison pork butt chorizo snack sticks last night. First run in the DIY fermeter. Used the Weiss recipe for Castellano Chorizo, but subbed half the sweet paprika for spicy and traded the TSP-X for f-rm-52. Got em fermenting at 86 now.
  3. mr crab

    DIY Fermenting box

    Used a sheet of foam insulation, a big pot of water and my sous vide. Sous vide set at 87f and the air temp in the top of the box is steady at 85f. I think it'll work if it doesn't get too humid. Might have to make a lid for the pot it it does? Anybody else try this? A pot of water makes a...
  4. mr crab

    Fermenting with f-rm-52

    Wanting to ferment around 82f. Anybody have an easy DIY way to do it?
  5. mr crab

    Need help Setting up cure fridge

    I have a brand new 3.2cu.ft. thermo electric mini fridge. It is holding a pretty steady temp of 50deg. I was thinking about trying my first project (lonzino) by just adding an Eva dry dessicant pack. Anyone try a simple setup like this? Or should I just go ahead and get an inkbird with...
  6. mr crab

    Landjaeger and pepperoni

    5lbs of each. I used 32mm umai and Marianski's recipes. Added a lil garlic powder to both. Just got em hung up to ferment.
  7. mr crab

    Landjaeger and pepperoni

    5lbs of each. I used 32mm umai and Marianski's recipes. Added a lil garlic prefer to both. Just got em hung up to ferment.
  8. mr crab

    Tublin 5 info

    I will be testing tublin 5 salumi casings soon. Just thought I would check here for success/disaster stories first
  9. mr crab

    Tublin info

    Finally got my hands on some smoke permeable tublin 5 bags. Just checking to see if anybody here has experience with them?
  10. mr crab

    300lbs in a day

    Ground up this year's harvest of deer and wild hogs. Came out to a little over 300lbs. We did approx. 100lbs of straight burger, 30lbs of breakfast sausage, 50lbs of hot Italian, 30lbs of fresh green onion links, and 80lbs of mesquite Smoked links. It all came out wonderful. The kiddos are...
  11. mr crab

    first try on summer sausage

    I got inspired by the summer sausage post here a few days ago. So i decided to try making it for the first time. I used the recipe below...but used about a cup of powdered milk and added cayenne and extra black pepper. I mixed everything last night and have it sitting in a tub in the fridge...
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