To be honest even after constructing or purchasing venturi or other types of generators many have switched to the simple , maintenance free tube or Chanel type generator like the Amazin. KISS at its best :lol: How’s this for simple? Free fridge + 3-1/2” hole saw (and drill), a few 3-1/2” ABS plumbi...

Hey Red, I seem to be able to find all kinds of posts about (and references to) this recipe, but I can’t seem to find the actual recipe. Could you repost it (or a link to find it)? I’d really like to try making some. They look and sound delicious! When I just Giggle the recipe, I get: “The Drunk Che...

Thanks Bob, Now I’m even more confused than ever :? :wink: Seriously though, I appreciate your response and the link to related posts. Unfortunately, after about 6 hours of reading through questions and answers, I have even more questions. (not that that’s a bad thing. I am learning a lot, including...

I recently constructed a cold smoke generator that is completely “off the map”. Rather than going with a conventional Venturi style system, I made a an enclosed and pressurized system that heats and smolders the wood chips/pellets entirely with an electric burner. The downside of this design was imm...

[/quote] What diameter are your pepperoni? Is your thermometer (that you use to check internal temperature) accurate/calibrated? Roughly how long does it take for your pepperoni to get up to 145° with your oven/smoker set at 150°? [/quote] I know you’re not asking “me”, but maybe by answering this q...

To put a finer point on it, if you follow the precise method/recipe for “American Style” (fast fermented pepperoni) on this site, I can’t see how you could go wrong, without going totally rogue.

I agree with Bob. The texture should only be an issue if something significant has gone wrong. This usually occurs when sausages are over cooked, but I’m not as certain that’s your culprit. Not enough fat, or inadequate mixing/measuring ingredients can also cause your dissatisfaction. In my experien...

I've seen alot of guys just buy a bakers rack and wrap it in plastic, like a greenhouse. Put a hang a lightbulb in it and plug the lightbulb into a controller. Set the controller for your fermentation temperature. I just revisited this post and realized exactly what you were saying Lousantello. I s...

Impressive! Not just the results, but the fact that you did so much research, homework and legwork before diving into the actual applied learning curve. Kudos! I definitely wouldn’t want to “start over” without modern resources like this forum. I’ve learned more than I’d like to admit from my innume...

Thanks again, Bb, for your very helpful and thorough responses! I don’t have a lot of space in the auxiliary kitchenette that I currently use exclusively for making sausages, but I do have enough space right outside the exterior access door on a covered porch to put a couple/few free standing utilit...

Best to get some test strips for the bleach because the tendency is to use too much and you don't want to do that. Thanks for the tips. Can you give me an approximate ph? I’m a bit hesitant to use bleach for soaking since I’m on a septic system, but if nothing else, I could rig up a draining system...

I’ve never dealt with food inspectors before, but have dealt with many building inspectors over the years, so I suspected that the variation from inspector to inspector could be similar. Like you, I’ve had good/reasonable/knowledgeable ones but also a few that were not only extremely obnoxious, but ...

Thanks. By “sanitizer”, do you mean like the stuff I’ve used in the past to mix with water and rinse out my hard cider carboys with after brewing? I can’t remember what it’s called, but I’m pretty sure I can put my hands on it, or buy some more from a local brewing supply store.

Okay, so I didn’t really want to discuss my personal problems on this forum, but my brain is exhausted from trying to find any helpful information on this subject, searching the net. I love making sausages. Cutting, grinding, measuring, mixing, stuffing, fermenting/curing, smoking, eating, sharing, ...

I meant these last two posts to be part of my responses to a particular post regarding fast vs slow fermented, dry vs semi-dry sausages. I totally understand/appreciate why they got moved to this section of the forum, but just to be clear, I’m not trying to make a general statement about the subject...