Loves me some meat, especially fermented! San Diego, I have to buy my meat, no venison available. I've done 80 batches of beverages, a dozen lacto

[Casebrew]

San Diego, I have to buy my meat, no venison available. I've done 80 batches of beverages, a dozen lacto-ferments of kraut, beats garlic dills,.... Smoked hams, pastrami( beef, goose breast, leg o lamb) . Been making sausages regularly for years, now prefering salami.

I'm a retired mechanic machinist welder, if I can't repair it I make it.

 

[tx smoker]

Been making sausages regularly for years, now prefering salami.

Welcome. If you're into salami making, you need to check out some stuff from indaswamp and BGKYSmoker Those guys have it down to a science and are turning out some REALLY good stuff. Certainly there are others but those are the first two that come to mind.

Robert

 

[JC in GB]

Welcome from Wisconsin.

I love building my own equipment as well. My forte' is with electronics but I can do mechanical work with a bit of extra cussing.

I just got done building my own sausage curing chamber. Fun times.... Fun times.....

JC

 

[Casebrew]

I'm not rreal sure a specific chamber is neccessary. . I made a rack to hang salami from, and wrapped it all in newspaper. The should slow down the drying and prevent case-hardening. Sample batch us on the hooks. Nest try will be a box that the rack slides into, close it up, controllable vents in the side?