Search found 25 matches

by 65valiantwin
Fri Dec 06, 2019 16:13
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 836

Re: New Smoker Build Questions

Yes you do need a fresh air intake on the bottom of the smoker. The Amazen tube has to be placed close to it or else it will not burn. The intake is also necessary to create a draft allowing the smoke to exit. The proofers were designed to operate at indoor temperature so you will definitely need t...
by 65valiantwin
Tue Dec 03, 2019 20:55
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 836

Re: New Smoker Build Questions

Yes, i planned on using the heat source and fan inside the unit as I don't have a need to get hotter than 170F or so
by 65valiantwin
Mon Dec 02, 2019 21:54
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 836

New Smoker Build Questions

Hi guys/girls, I'm just starting a new smoker build, I'm using a proofing cabinet similar to this one as a base https://www.cookstore.ca/omcan-35-pan-capacity-proofng-cabinet-31834.html?mkwid=ss6NUQFgv&pcrid=256250631482&gclid=EAIaIQobChMI19Gc7OiX5gIVLSCtBh18-wM2EAQYASABEgI4iPD_BwE I'm hoping its pe...
by 65valiantwin
Wed Jan 02, 2019 18:26
Forum: Smokehouses. Construction and Maintenance.
Topic: New smoker questions
Replies: 1
Views: 757

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: 1598

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: 1598

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: 1598

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: 1188

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: 1188

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: 4452

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: 4452

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: 4452

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: 4452

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: 1364

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: 1364

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...