Nice Production Nepas, I had to stop in the middle for a intermission and make some popcorn. Thats one noisy kitchenaid you got Good looking stix!!!!

I picked up 4 pounds of London Broil yesterday and sliced it up and soaked it in Lems Jerky seasoning mix for 16 hours. This will be the first time I am using my dehydrator, It was on sale about a year ago for $99 bucks and could not pass it up. It would be going in the bradley but My shed had some ...

I may need to install a couple switches like yours nepas when the weather gets warm here in washington, Thanks for the explanation and picture!!!

Are you going to use Light bulbs for heat or those ceramic lizard lamps? Does your Condensor fan inside the unit run continuously or just when the compressor is on for the cooling? Looks good so Far Nepas!!!

Very nice job, looks excellent!!!

besides trichinellosis concerns, that the fat needs to be from certified pork? I admit, I did not know trichinellosis did not live in fat of the pork. Thanks for pointing that out Vagreys. But if you got your fat from certified pork you would : 1) Know that your fat came from a certified hog that c...

Revid,
You might give these folks a call for your stuffer and maple flavorings. They are located in Ontario.

http://www.malabarsuperspice.com/i_mflavours.htm

There is also this place in B.C.

http://www.stuffers.com/

Chuckwagon wrote:Where in the heck is N:L?

I think its "Newfoundland and Labrador" Canada

Than you Big guy, So you add a little maple syrup also, that was not in the recipe

Nice Job, Where do you get mapleine at? Do you mix the milk powder in dry or do you reconstitute it first into a slurry?

I stopped by a Beer supply store after work and picked up some ph test strips. My best guess is the salami is about 5.3 PH. After I cut the salami open it was a bit of disappointment as I saw the outer ring which shows it dried to fast. I know exactly why to, the fan I used was to high in volume. It...

One more thing... did the additional Bactoferm 600 spray help with the yellowing of the mold? I think I'll slice some up tonight after work, Thanks Chuckwagon!!! After I received your PM to spray more M-600 on the Salami's I took the Distilled water out of the garage (about 40°F) to warm up to 70 °...

Hi Gang, I just weighed my Salami di alessandra and two of the heaviest ones were 2 pound 15 ounces+- at the start They weigh just a little over a month drying in 3" casings 1 pound 9 ounces. I was expecting to wait 2 months but they have lost over 30% of their green weight. I want to slice them ope...

story28 wrote:Fast forward to about 2:45 for a video to meet the true man behind the book.

I really enjoyed that video, thanks!!!

And can you tell me how your ran your probe into the box? A pic or two would be nice. I drilled a 1/2" hole http://i995.photobucket.com/albums/af75/Keymaster_2010/001-129.jpg Then I purchased these hole plugs at Schucks/Oreilly auto parts http://i995.photobucket.com/albums/af75/Keymaster_2010/002-1...