Search found 563 matches

by LOUSANTELLO
Mon Dec 31, 2018 14:30
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 4855

Ok, so here's what I don't understand and Cabella salesmen didn't help any. It looks like on the Bradley, there's the pucks for smoke and a seperate electric heating element for heat. You can set smoke time separately than heat temp. Is that the case on the masterbuilts or does it rely on the pellet...
by LOUSANTELLO
Mon Dec 31, 2018 13:45
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 4855

Here's my thought so far. I have a TEC infrared grill which is great for cooking a steak outside and it doesn't taste BBQ'd. I also have a small green egg and a Primo that works great for fresh Italian sausage etc. I would like to do some cheeses, Lox cold smoked and I'm not convinced you'll be able...
by LOUSANTELLO
Fri Dec 28, 2018 04:58
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 1808

Dab it off with vinegar, but if the humidity stays the same, it may most likely return. This year, I ran my chamber a little wetter and cooler than normal and produced some green, which I`ve never had before. I dabbed it off with vinegar and reduced the humidity. The green returned, but not anywhere...
by LOUSANTELLO
Fri Dec 28, 2018 04:48
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 4855

Smoker help

Well. I know nothing about smoking, but I do know I want the ability to hot smoke AND cold smoke. I`m not building a house. LOL. Looking for something that will do well for both, hopefully semi-automatic. Discs or pellets are most likely fine. Any good suggestions? I want to buy it once. Is there a ...
by LOUSANTELLO
Fri Dec 28, 2018 04:42
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Thank you. I mixed it no different than all the other successes, so I`m thinking I am OK there. I`m thinking maybe it`s the combination of larger casings and 3 degrees cooler that`s slowingthe process. The color definitely changed and everything else seems to be right on track. Most likely just more...
by LOUSANTELLO
Fri Dec 28, 2018 04:38
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 1808

A lot of these dehumidifiers dont like that cold temp. Is there a reason you`re running the temp so low?
by LOUSANTELLO
Fri Dec 28, 2018 04:36
Forum: Dry Cured Meats and Sausages
Topic: Name this mold!!
Replies: 6
Views: 1808

That`s most likely humidity. I had some of the furry stuff. As soon as I got my humidity to 70-75%, the chalky white starts growing
by LOUSANTELLO
Thu Dec 27, 2018 16:25
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Update: After 54 hours, my PH wasn't moving below 5.5, and I was getting paranoid, LOL, so I transferred them to the chamber. I have 3 variables with this batch. #1) I used 60-65mm casings instead of the 55-60mm, so they are definitely larger. 2) I had some larger whole muscles in the chamber that I...
by LOUSANTELLO
Thu Dec 13, 2018 22:46
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Testing daily now. Yesterday at the same time was 5.68. 24 hours later, 5.54, but it varies depending on where I poke it.
by LOUSANTELLO
Wed Dec 12, 2018 20:54
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Yes, I`ve read it numerous times. Were they not fermenting meat when they stored them in a basket at 55F for 24 hours before they hung them? I know they never used sugars. And I know for sure they never backslopped, so what`s the deal? Is it that it will work, but questionable? Am I better off to to...
by LOUSANTELLO
Wed Dec 12, 2018 19:35
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

I slit a soppressata and pulled a wad of meat out of it and re-tied it. The ph was 5.68 when I transferred it to the chanber. The ph is 5.65
by LOUSANTELLO
Wed Dec 12, 2018 16:26
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Not sure what to do at this point. They are in the chamber. I already threw the extra cups of meat away that I used for PH monitoring. My parents always made it and they used to wrap the soppressata's in a cloth lined bushel basket and left in the garage overnight before they hung it. It was always ...
by LOUSANTELLO
Tue Dec 11, 2018 21:41
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

Do you transfer them back or is it too late?
by LOUSANTELLO
Tue Dec 11, 2018 11:57
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

I moved them to the chamber
by LOUSANTELLO
Tue Dec 11, 2018 11:35
Forum: Dry Cured Meats and Sausages
Topic: Fermenting without starter cultures
Replies: 23
Views: 4328

It`s holding at 5.68 after 54 hours. Its been there for quite a while