Ross

My question stems from the fifteen pounds of meat given me this morning by my sister.

Is Your sis a hunter, or was the critter a victim of a hit and run?

Wow Devo that looks great! Breakfast at your place this weekend?? Nice job...

Wow if that were me tying that ham, I would have had several fingers tied, while wearing those gloves.

Hey all
Most important, thanks to all the Men & Women who are far away and could not be home with their families on this holiday.
Happy Thanksgiving all!

Wally

I think it`s kind of neat to watch the creative engineering of how some folks build things. It is one of the things I admire about homemade sausage making.

I think it looks kinda cool, although as Crusty mentioned, would not want to get my camo apron string caught in it

I mainly setup this unit for curing purpose only, running average temps between 50 - 60 degrees. The fermentation process is done in my smoker, I also have a setup in the smoker for humidity and temperature control. I have no issues keeping the curing temps at a specific set point ranging from 35 - ...

Hey Bubba
Good to hear from you. Well the smaller sausage is an attempt at soppressata. The casings are 38mm should have gone with the larger casings It was a small batch and I was thinking smaller would dry quicker, with a quicker taste test
Wally

DLFL This may look a little complicated, but it`s really not. I used about 20` of common insulated 14 -3 wire to complete all the connections. The junction box is the main power supply for all necessary power. There will be a main power cord using 14-3 wire and a cord end to plug into the wall outle...

Holy smokes their pal, I just made a fresh batch of sausage a buddy of mine gave me to try and he mentioned the same thing, turns out 100% true. I took the advice and added the wine using a spray bottle, works really well! As for the garlic, huge difference when roasting the garlic, eliminates the h...

Hey all Found pork shoulder at $1.69 a lb at the local store, so I decided to try out the Bowlegged Bullshippers recipe. Even though not considered a ham sure does taste like smoked ham, can't wait for breakfast and eggs. I have a favorite ham soup recipe, I think this ham will send it over the edge...

Thanks bud
The two larger salamis in the 1st picture are the saddle bums smoky beef stick, will slice one tomorrow evening for a taste test

Thanks bud
The two larger salamis in the 1st picture are the saddle bums smoky beef stick, will slice one tomorrow evening for a taste test

Hey all Our ol` rusty dusty wagon wheel (chuckwagon) asked if I could share a piece, on how to build a homemade curing chamber, so here I go. All though not a perfect design this is about as close as I could get to a homemade cabinet without spending a wad of cash. Below is a list of materials I put...

Hi Kenth I did visit your site, nice work! I also have a homemade curing chamber and have a second larger chamber in the works. My plan is to make the new one, a new and improved version of the last. It looks like you have setup a PID controller on yours, fancy work!! Also your English is fine, no p...