Nepas, you wrote: Next time i will make smaller length chubs. Uhh.... Won`t work. You may wish to try a smaller diameter sausage instead. Shortening the sausage won`t help it dry sooner. (See conclusions at bottom of page 353 in "Home Production Of Quality Meats And Sausages"... by Stan and Adam Ma...

Yeah dont mix 1/4 the package. You only need 1/4 tsp for a 5 lbs batch. Few weeks back i made up 2 chubs of salami to put in my cure cabinet. Tonight i needed to slice one and look. Here is what i seen. When i tied the chubs they were tied tight. Notice the shrinkage. http://i868.photobucket.com/alb...

Waiting got the best of me. Gotta look. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch5.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch4.jpg Like what i see. Taste is there but needs more dry time. Look and taste again in 3 weeks. http://i868.photobucket.co...

Chorizo is coming along nicely. Still has some hang time yet.

Nice beer sticks. I like the hot tub to but not all that white stuff on the ground, whacha call it, ummmm snow

Took one of the chubs down today to cut and look. They are done and ready. Here are some pics for y'all. I really like the beef middles. Venison sweet lebanon with the casings still on. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/vswlb55.jpg http://i868.photobucket.com/albums/ab24...

Got the BBB sliced. Buck Board Bacon. This is the Poli recipe. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/slbbb.jpg Gotta taste so fry some up. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/cbbb1.jpg Taste is good. http://i868.photobucket.com/albums/ab242/nepas1/...

Finished with the smoke and now some fridge hang time for a few days.

Going with some smoke now.




Smoke delivery is with my AMZNPS using peach pellets.

Have 5 lbs of Venison sweet lebanon bologna going. This is the Poli recipe. Venison thawing. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/venislb.jpg Poli mix ingredients. The small bowl in front is the F-RM-52 http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/swlb4.jp...

HamnCheese wrote:Hi NePAs. Those ribs look amazing! What does "I was going to MAK the ribs" mean?

My MAK II star pellet grill.

http://www.makgrills.com/

Was going to MAK the ribs but been awhile since i used the Meadow Creek. The MC is a charcoal/wood bbq. Mine has the bottom pull out charcoal/wood pan, There is a solid pan than sits over the charcoal that can be used for indirect or fill with liquid. The grate is SS expanded steel. Also it has a st...

Butt bacon looks really nice.

When i tied the salami the string was tight. Its shrinking good now.




Did some rotate the others today.

Had to hang all the sausage in the fridge. Its getting warm out.