Search found 67 matches

by Rich
Sun Jan 10, 2016 04:26
Forum: Curing chambers and Related Equipment
Topic: Curing chamber question
Replies: 7
Views: 6716

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
by Rich
Sun Jan 10, 2016 04:18
Forum: Curing chambers and Related Equipment
Topic: Curing chamber question
Replies: 7
Views: 6716

Never mind, GTS, found it, will check into it...anybody know where I can buy this ?
by Rich
Sun Jan 10, 2016 03:50
Forum: Curing chambers and Related Equipment
Topic: Curing chamber question
Replies: 7
Views: 6716

FRP ?
by Rich
Sun Jan 10, 2016 01:35
Forum: Curing chambers and Related Equipment
Topic: Curing chamber question
Replies: 7
Views: 6716

Curing chamber question

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...
by Rich
Fri Jan 01, 2016 06:28
Forum: Hardware
Topic: Milwaukee - MW102 - pH/Temperature Meter
Replies: 20
Views: 15547

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
by Rich
Thu Dec 31, 2015 08:54
Forum: Dry Cured Meats and Sausages
Topic: AW, water activity
Replies: 15
Views: 10592

Me too !
by Rich
Wed Dec 30, 2015 07:34
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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...
by Rich
Tue Dec 29, 2015 07:05
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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

Cheers,

Rich
by Rich
Tue Dec 29, 2015 06:49
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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,...
by Rich
Sun Dec 27, 2015 18:03
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

Bob,

Thanks for the response, and advice on both posts. Guess I'll be in the market for both devices. :grin: 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
by Rich
Sun Dec 27, 2015 07:29
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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...
by Rich
Sat Dec 26, 2015 19:59
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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...
by Rich
Sat Dec 26, 2015 19:34
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 24376

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...
by Rich
Sun Dec 20, 2015 07:37
Forum: Hardware
Topic: Aluminum cleaning
Replies: 4
Views: 3832

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...
by Rich
Sat Dec 05, 2015 05:50
Forum: Sausages
Topic: Happy Thanksgiving!
Replies: 4
Views: 3039

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