Impressive! Love the press. Climbing? Are you into technical rock climbing?

Sorry but I think I have more questions than answers. Don't understand the liquid discharge you are referring to. I ferment in a warm high humid environment so there is a lot of moisture during this process but I'm not looking for discharge from the meat. What's your pH? Also might help if you tell ...

I would think if they dried to fast you'd get case hardening and the centers would rot. But like Redzed said, anything is possible and thinking on these lines I'm wondering if you have high humidity there. If so, I've noticed when I dry salami in the barn sometimes the temperatures get higher than i...

Looks terrific.

That looks good. Did you find the cloth casings allowed for more smokey flavor or not?

I recently came into possession of five sewing machines and after seeing the prices of these things I thought I might try my hand at making them myself. I've sewn a pillow case together once and that was easy enough so I might just try my hand at this. Maybe I could sell them for let's say $5.24 eac...

Never used the cloth casings but was wondering if they can be re-used. Seems like that would be possible. Can you do this?

Looks great!

Makes a big difference doesn't it? I did some Cajun the same way and it made a marked difference with them as well. Sadly I kept a few single smoked one's in the fridge as a reference and I'm thinking of tossing them because they are just not up to snuff.

But then once in a while we have no ther options, and just have to bite the bullet. :lol: :lol: :lol: :lol: How big a plate were you using that the bullet went right through? I have had my grinder just come to a grinding halt on a 300 Win Mag all copper Barnes bullet. 3/16" plate but I don't think ...

I process a fair amount of game and try to be sure I don't pick up any bullets along the way but it happens from time to time. I've learned bullets will destroy a $300 set of meat cuber blades in just a second. I learned this about 10 years ago and since then I haven't had any issues till last week ...

I couldn't agree more on the importance of the process. I treated some Cajun sausages the same way and it truly transformed them to a higher level. I think everyone gets in a hurry but doing it this way reminded me of the importance of taking your time and letting things cure properly. It also echoe...

Nice build on the poacher.

Looking good!

"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the las...

I bought two that went to my phone via bluetooth I think. Both were alright but they seemed to drain the batteries to much for my liking and I have gone back just hanging the meter on the side of the smokehouse. I imagine they have improved since I bought mine though.