Thank you Redz, that is what I was looking for, I noticed the different models and noticed you had the "S" model. Although, we make wine, I don't think we are going to start changing what we do based on a ph meter, since we love our wine and so do others. But I'm the "Meat" sausage guy and I feel I'...

Thanks BobK, interesting, my son and I make about 40 to 50 gals of wine a year, never used a PH meter, mostly because my son doesn't understand that part of it. Only because of the large price difference, I think maybe going with what Redz has. I have to look into this more, but I appreciate the inp...

Great BobK, will take a look at it next.

Redz are you happy with that PH meter? I've been holding off, cuz I know as soon as I buy something better will pop up. But I have seen enough now to probably make the move and purchase one. So If your happy with the APERA, I think that may be the one for me, the price is good. Is this the model? ht...

Ok here another quick question. Now I've heard about people smoking bacon, hams, etc, and when the day's smoke is over and fire has died down, they just let the product sit over night hanging in the smoker. The next day they just start a new fire, and they do this for a few days. Now my first bacon,...

Thanks Redz, a nice refresher course.

My second pork belly EQ cured for 2 weeks, ready to cold smoke. Last time I soaked the belly in water, to remove some salt, but I now know I do not need to do that step, but should I at least give it a quick rinse? Then should I hang it to dry and develope that patina or whatever you call it? And fo...

I understand, that's normally what i do, follow a recipe and do my own thing.

Oh boy this is getting to be a special subject for me.... LOL Anyway, what do you all feel about the store bought ham & bacon cures like from sausagemaker? Or should you just stick to a recipe that works.....(using Nitrates) What I'm getting at, is are those ham & bacon cures a great way to cut corn...

Thanks I'm starting to see the big picture now.

Thank you guys for the information and chemistry lesson, I do appreciate it, as I try hard to comprehend everything and be more professional.
Thanks again.

Butterbean wrote:You do know that beet root powder is full of nitrates and sea salt has varying amounts of nitrates

WHAT!!!!!!!!!!
Oh man I screwed up again

Recently we had a small discussion on corned beef and the use of cures, as I was trying to develop a totally natural corned beef product, using nothing but pure organic ingredients and no cure of any type, just sea salt. Most agreed it could be done, but flavor, texture and color would suffer. Well ...

Thank you BobK, very interesting pics.
I'm happy to see he made it a mobile unit with the steering wheel, wonder how fast he can get that baby up too. LOL

I know what the wheel is for.

Hey Stefan I really like the looks of your smokehouse, can take some more pics of it so I can see some of the in and outs of it's workings.
And maybe PM them to me, unless others don't mine seeing them in a post.