Search found 22 matches

by 65valiantwin
Wed Jan 02, 2019 18:26
Forum: Smokehouses. Construction and Maintenance.
Topic: New smoker questions
Replies: 1
Views: 412

New smoker questions

Hi guys, I'm looking at converting a bread proofer to a smoker with the following dimensions : Width: 25 1/8 Inches Depth: 30 1/4 Inches Height: 69 3/4 Inches It is temperature controllable up to 190deg F. and you can control the humidity as well. It's all aluminum except for the door. I only plan o...
by 65valiantwin
Wed Jan 02, 2019 17:38
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 865

Thanks guys, i truly appreciate your feedback. I was able to correct the humidity issue and mold has mostly gone away, much appreciated again!
by 65valiantwin
Fri Dec 28, 2018 04:43
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 865

Thanks for the reply Lou! I've got a walk in cooler in my barn that's always kept at this temp. that being said, this time of year the humidity isn't normally an issue, i'm near detroit, it has been warmer/more humid than normal outside which has complicated things a bit. Should I wipe this fluffy s...
by 65valiantwin
Fri Dec 28, 2018 03:03
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 865

Name this mold!!

Hey guys, leaning on your expertise here...can someone advise whether or not this mold is good or bad, salami's been hanging since Dec. 9 @ 39F, approx. 85% humidity. I know the humidity is high, but i'm having trouble keeping dehumidifier from icing up with the room that cold. https://drive.google....
by 65valiantwin
Wed Nov 28, 2018 15:16
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 in small pepperoni?????
Replies: 3
Views: 667

Thanks guys, i knew i came to the right place :wink:
by 65valiantwin
Tue Nov 27, 2018 16:33
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 in small pepperoni?????
Replies: 3
Views: 667

Cure #2 in small pepperoni?????

Hi guys, I've got a good recipe for pepperettes (small pepperoni), that calls for Cure#1 and smoking. I'd like to use the same recipe but dry cure them instead of smoking, can i just remove the Cure#1 and replace with #2? Also, i'll be stuffing into small (17/19mm) casings, i'm assuming they'll be v...
by 65valiantwin
Fri Feb 16, 2018 22:54
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 2893

Thanks Kijek, I just measured the base of the 10mm tube I have, is 2 1/16th", you think it would fit that stuffer?
by 65valiantwin
Fri Feb 16, 2018 20:47
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 2893

Thanks Kijek, I just checked out the Northern tool stuffer and it states they still come with metal gears, I might have to try it out. I think the cannister being attached directly to the base will help too!
by 65valiantwin
Thu Feb 15, 2018 19:39
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 2893

Dangggg!!
Those are expensive! lol.....i like them skinny though. More water it is I guess.

Thanks again,
by 65valiantwin
Mon Feb 12, 2018 15:36
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 2893

Stuffing using 10mm tube

Hi guys, I recently tried my first batch of Pepperettes, used LEM 17mm collagen casings. I had to get a 10mm stuffing tube to fit the casings...problem is, squeezing the meat down through that little tube almost bent my stuffer ! Any suggestions on a different type of stuffer (direct drive) that mig...
by 65valiantwin
Mon Feb 12, 2018 15:22
Forum: Smoked pork products
Topic: Stupid Question about bacon....
Replies: 3
Views: 895

Thanks Bob, your knowledge is invaluable for a newcomer like myself>
by 65valiantwin
Sun Feb 11, 2018 23:08
Forum: Smoked pork products
Topic: Stupid Question about bacon....
Replies: 3
Views: 895

Stupid Question about bacon....

Hi guys/girls, Relatively new to all of this, but i'm looking at trying to make some bacon with a basic salt/sugar/water brine then cold smoke. I"m trying to replicate store bought bacon... My question is (and i'm sure it's stupid), is Cure #1 needed if i'm just smoking it for a few hours for flavou...
by 65valiantwin
Sun Feb 11, 2018 17:39
Forum: Dry Cured Meats and Sausages
Topic: Name that Mold!! Good or Bad?
Replies: 3
Views: 705

Thanks Bob, I will wipe them off today. Yes, the zoom feature definitely comes in handy once in a while! lol..

Is the fact that they're producing yeast ok/normal?
by 65valiantwin
Sun Feb 11, 2018 17:05
Forum: Dry Cured Meats and Sausages
Topic: Name that Mold!! Good or Bad?
Replies: 3
Views: 705

Name that Mold!! Good or Bad?

Hi guys, I've had my first batch of salami hanging for almost 4 weeks now and have noticed these spots of fine white mold starting...i'm not sure if this is an early indicator of something bad or normal. I've read in other posts that anything other than black slime is ok, just want to make sure ! An...
by 65valiantwin
Thu Feb 08, 2018 20:05
Forum: Sausages
Topic: Question on pepperoni snack sticks...
Replies: 16
Views: 4383

Thanks so much guys...hopefully going to make a batch this weekend, will let you know how they turn out!