Search found 25 matches
- Fri Dec 06, 2019 16:13
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker Build Questions
- Replies: 5
- Views: 5019
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...
- Tue Dec 03, 2019 20:55
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker Build Questions
- Replies: 5
- Views: 5019
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
- Mon Dec 02, 2019 21:54
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker Build Questions
- Replies: 5
- Views: 5019
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...
- Wed Jan 02, 2019 18:26
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New smoker questions
- Replies: 1
- Views: 3660
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...
- Wed Jan 02, 2019 17:38
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3753
- Fri Dec 28, 2018 04:43
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3753
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...
- Fri Dec 28, 2018 03:03
- Forum: Dry Cured Meats and Sausages
- Topic: Name this mold!!
- Replies: 6
- Views: 3753
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....
- Wed Nov 28, 2018 15:16
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 in small pepperoni?????
- Replies: 3
- Views: 2474
- Tue Nov 27, 2018 16:33
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 in small pepperoni?????
- Replies: 3
- Views: 2474
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...
- Fri Feb 16, 2018 22:54
- Forum: Sausages
- Topic: Stuffing using 10mm tube
- Replies: 15
- Views: 9440
- Fri Feb 16, 2018 20:47
- Forum: Sausages
- Topic: Stuffing using 10mm tube
- Replies: 15
- Views: 9440
- Thu Feb 15, 2018 19:39
- Forum: Sausages
- Topic: Stuffing using 10mm tube
- Replies: 15
- Views: 9440
- Mon Feb 12, 2018 15:36
- Forum: Sausages
- Topic: Stuffing using 10mm tube
- Replies: 15
- Views: 9440
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...
- Mon Feb 12, 2018 15:22
- Forum: Smoked pork products
- Topic: Stupid Question about bacon....
- Replies: 3
- Views: 4786
- Sun Feb 11, 2018 23:08
- Forum: Smoked pork products
- Topic: Stupid Question about bacon....
- Replies: 3
- Views: 4786
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...