Thank you Butterbean ! Am going to line the inner area with this in anticipation of eventual making a curing chamber., again, thank you sir.

Cheers,

Rich

Never mind, GTS, found it, will check into it...anybody know where I can buy this ?

FRP ?

Can a curing chamber be made of wood or does it have to be stainless or enameled steel ? I made a roll around set up for my smoker, one side I could conceivably make into a curing chamber if wood is acceptable. I have the room to insulate if necessary, could I line with plastic ? Thanks in advance f...

Been making wing, and umm...spirits ? For many years...never had a PH meter...but, gonna get one soon ! BTW, Happy and bountiful year !

Cheers,

Rich

Me too !

Bob, thank you, that is probably the unit I'll buy ! And, that's a good thing on the venison as I have an almost unlimited supply...legally, we can harvest six here, four in a sister state where I also hunt...makes for a good supply of venison...we also trap wild hogs...again, just about an unlimite...

Thanks again for all the advice from multiple sources...feel like a rookie cop on day two of academy again ! I'm learning fellas ( and ladies ) please, bear with me ! . Gotta post at weird hours due to evening shift patrol schedule, sorry 'bout delayed responses.

Cheers,

Rich

Ok, for my upcoming beef stix project I'll forego the moisture meter (AW?) and look at buying a PH meter, any recommendations ? Preferably somewhere south of US $ 100.00 ! :lol: another question, can I substitute venison for beef and expect similar results providing the %of fat is the same ? Thanks,...

Bob,

Thanks for the response, and advice on both posts. Guess I'll be in the market for both devices. and in the future I will probably just ask the author of a particular recipe what his/her values are based on.

Thanks again.

Cheers,

Rich

They were not Shelf stable. One of the reasons that I'm going to try your recipe and smoking routine to a "T" !! Sorry about the somewhat delayed response,but had to go to work. Is it possible to duplicate without moisture, ph, etc, meters by following your your times, etc to the letter ? If not, wh...

Thanks for the quick reply ! So, as a general rule of thumb can I assume that most base their % of "spices" vs total weight of meat ? My thinking is that if I do that vs "meat prior to adding fat" then I'll be safe.. I've made meat sticks using premixed packages, tasted fine, but wanna try something...

Sir, At the risk of sounding stupid, the % values that you used for spice measurement when you posted your recipe for beef sticks, are those values the % of spice vs total weight of meat being utilized ? I realize this is probably a really stupid question, but I'm relatively new to sausage making an...

Go buy a product called "NeverDull"...comes in a silver and blue can, will polish your aluminum to a factory shine with a little elbow grease...have a couple of shop rags handy..."NeverDull" is a cotton type material impregnated with a metal polish...I've never had it not polish a metal...polished t...

I would like to try these snack sticks ! Please, when you get the time, post or pm me the recipe complete with smoking and drying time ! They look damn tasty !!

Thank you mucho in advance !

Rich