Baconologist wrote:I think that Redzed will make a great moderator.

Bob, you,have taken by breath away....

Hey CW, A forum member, who will remain anonymous, introduced me to distilling spirits, which is a fine activity, on a par with sausage making. Matter of fact they go together like this forum and you, like women and wine, (or is that song ?) and pork and fat. Having read the foregoing, I am now drip...

sawhorseray wrote:Happy birthday to two_MN_kids, Chris, and the Snagster! Keep on stuffin'! RAY

Thanks very much Ray !

Gus

To all those recent birthdayers, Ursula, Guylás, Red, sorry I missed your special days, due to the fact that the cranium which used to contain grey matter is gradually reducing in content. I intend to replace the void with cured, smoked and grilled charcuterie. Just have to recall what and how I did...

Yaaaa Hoooo! Today is Snagman's AND Redzed's birthdays! Happy Birthday gentlemen! Tell me something boys... Are you getting wiser as you get older? Do you find yourselves growing less hair on your head and more in your ears? :shock: Isn't getting older the pits? We get more aches and pains in our j...

I would add a couple of points re cold smoking if I may. Do not exceed 30° C at any time in the smoker, make sure that there is incoming air mixing with the smoke, a rest period between smoke sessions will result in better smoke flavour, and the wood used has a marked effect also. Gulyás, what a met...

crustyo44 wrote:MistyGully - http://mistygully.com.au/ - smokers, dust, spices, ingredients (found them to be expensive)

They now list Bactoferm, available to order guys/girls

thanks again everyone for the tips. i think i got most covered now but i came up with one very important issue, someone mentioned somewhere that smoke can be problem with neighbours till now i have not pay attention to amount of smoke in video clips but after returning to some of them i'm almost su...

My curing chamber is in my basement, where the temperature now is around 17 C. depending where I measure it. It's 3 degrees colder on the floor, then at ceiling. Today I installed a 25 Watt light bulb, so the freezer turns on more time from the heat, because I could not get the humidity lower than ...

Thanks Steve for that informative and comprehensive reply. I will stick with the ply cabinet for this lot since the humidity is spot on @ 75%. The temp is a bit higher @ 19°, so we'll see what effect that has. If this works well, I'll send you a bit of it, Jan too, he is a good tooth man.....maybe C...

tazplas , Hi Steve, Very interested in your experiences with that great looking curing chamber you built. Jan told me about your smoked cured meats,,singing your praises, and you singing his with his csabai, good to hear all that ! I have an under the house "cellar" of sorts, which has almost a yea...

Chuckwagon wrote:There is no black pepper

CW, definitely NO pepper in this pork sausage. As for Spanish paprika, render is its best use !

Regards,
Gus

For a while now, I have established Skype contact with Crustyo44 and we talk maybe once a week. It has opened up a new, easy and interesting way to communicate about our common hobby, and puts a face to the posts. I've discovered he looks almost as well he writes ..... :smile: Forum members who have...

any other tricks that I should know? Hey Ducko, I microwave the pellets on high for one minute, twice, a couple of minutes between. Always amazed ( no pun intended) how much steam comes off what I assume are dry pellets. Never misses lighting up and staying lit, even during rain, put into the devic...

Congratulations Nick !
Be prepared to receive requests for recipes, methods and advice ! To do that on a borrowed pit is quite something too.