Love to see them make it up here. Below zero again,then warm up for the weekend then back to below zero again. We are killing the emerald ash borer, which is very good thing.

Thank's Cabonaia! Most of the time there is only the two of us to eat kabanosy sticks. I do let them bloom for about three days then vacuum pack and freeze. But I do like your method. I miss read the recipe for cooked pepperoni (picture above) and put double the amount of soy protein concentrate. Th...

Hope the below freezing is over. Burned a lot of wood, 20 days of below 0. I sent it out east for now.

Question on blooming. It got above freezing today so I made CW's Rawhide cooked pepperoni sticks. When I fried up a test piece, to me it needed more salt and cayenne. I then used more water to dissolve the salt and cayenne. How long can I leave them outside the fridge to get them to dry faster. Mayb...

Mine is the second generation 40 inch glass door, vent on the side. Sounds like yours is the first generation, vent on the top. Some people really like the first generation better because of the vent on the top. Your best bet is to call customer service. They are very good to deal with and have hear...

Hey Dave! If I may ask how long will the coppa last after completion. Excluding people eating it all.

Sounds like you got it done. During the cooking time, my old saying still applies. When you are up to your BUTT in alligators it is hard to remember you were trying to drain the swamp. This stuff will make you a better sausage maker.

Thank's Crusty! The curing chamber is the right way to go. For me it looks like a lot of work, like going to the dentist, but you have too. The outfit is right here in MN. We call it going down to the cities and I will stop in and talk to these people. I have been to there site and now I will look f...

Been watching for more information on using UMAi bags. The place for the bags is right here in Minneapolis MN. Questions like for capicola, pancheetta, prosciutto and lonzino. Is it safe to do in the bags. also how long will it keep afterwards. I have been to there site and edited there videos. Look...

I have a convection electric oven and the lowest setting is 170 F. I set it on bake. If the weather is bad, I will finish them off in the oven. Maybe crack the door for the cord and use a small fan to move the air. like a convection oven. That turn off at 240 F to me is way too high and that is wher...

To be continued.? We just went through 20 days of below zero, most mornings 20 below. Now sending the weather over to Ross, out east. To be continued! I am going to send CW's ratchet jaw horse files down there to help you finish the story. Sorry for getting a little cranky. But hurry up.

Christmas is a time to be with family and friends. This site is to me is a family and a friend. Thanks to all and have a Merry Christmas.

My 2 cents! if you go with a 20 amp breaker. A person should be using 12-2 wire to the unit. That is code in most places. My extension cord I made with 12-2 and ground. I actually use it on my masterbuilt smoker, with no worries.

In project B-1. One of the good sausage makers taught me to roll the first grind so it will fit the throat of the grinder and semi freeze.

My 2 cents worth. If the pork loin is less than 2 inches thick, it does not have to be injected. Over 2 inches it must be injected with cure and brine. I always fillet the loin less than 2 inches thick and the cure is in the brine. Lots of pepper on the outside before smoking.