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
Search found 67 matches
- Sun Jan 10, 2016 04:26
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber question
- Replies: 7
- Views: 10270
- Sun Jan 10, 2016 04:18
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber question
- Replies: 7
- Views: 10270
- Sun Jan 10, 2016 03:50
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber question
- Replies: 7
- Views: 10270
- Sun Jan 10, 2016 01:35
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber question
- Replies: 7
- Views: 10270
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...
- Fri Jan 01, 2016 06:28
- Forum: Hardware
- Topic: Milwaukee - MW102 - pH/Temperature Meter
- Replies: 20
- Views: 20955
- Thu Dec 31, 2015 08:54
- Forum: Dry Cured Meats and Sausages
- Topic: AW, water activity
- Replies: 15
- Views: 13399
- Wed Dec 30, 2015 07:34
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
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...
- Tue Dec 29, 2015 07:05
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
- Tue Dec 29, 2015 06:49
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
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,...
- Sun Dec 27, 2015 18:03
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
- Sun Dec 27, 2015 07:29
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
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...
- Sat Dec 26, 2015 19:59
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
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...
- Sat Dec 26, 2015 19:34
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 31901
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...
- Sun Dec 20, 2015 07:37
- Forum: Hardware
- Topic: Aluminum cleaning
- Replies: 4
- Views: 4502
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...
- Sat Dec 05, 2015 05:50
- Forum: Sausages
- Topic: Happy Thanksgiving!
- Replies: 4
- Views: 3702