Hey Gus,
This topic is the proof that you are paying close attention to the happenings here.....
Search found 459 matches
- Wed Aug 06, 2014 16:23
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 108722
- Wed Aug 06, 2014 03:16
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 108722
- Sun Jul 27, 2014 14:59
- Forum: School of Domestic Meat Processing
- Topic: Technological Videos
- Replies: 42
- Views: 77110
- Wed Jul 23, 2014 03:48
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7532
In my smoker below the meat is a drip tray, but it has slots in it, therefore it distributes the smoke too. Because your goal is to spread the smoke more evenly, I think a layer of lava rocks should do it. It have to be above the smoke entry to do that. The rocks will also store heat, so controlling...
- Tue Jul 22, 2014 15:10
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7532
There are different ways to improve, like You can see here on video.
http://www.youtube.com/watch?v=N3Xcopdg4B0
But my idea is to put a layer of lava rocks on the bottom shelf.
You may have to use a screen, so they don't fall down.
http://www.youtube.com/watch?v=N3Xcopdg4B0
But my idea is to put a layer of lava rocks on the bottom shelf.
You may have to use a screen, so they don't fall down.
- Tue Jul 22, 2014 02:20
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7532
- Tue Jul 22, 2014 02:14
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7532
I have 2 Bradley smoker, (one is digital), but the temp. is adjustable only in 10 degrees steps, what is not good enough to me. So I got an Auber PID controller, that was made for my smoker. http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=380 They have other ones too...
- Mon Jul 21, 2014 23:02
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7532
I agree with Mr. Ducko, and that is what I did. When I can't cold smoke, I hot smoke. A little change of setup helps, as we all know, one have to eat. :mrgreen: http://i1254.photobucket.com/albums/hh601/halihali100/Els1510nagybrisket004_zpsb3a11ddd.jpg http://i1254.photobucket.com/albums/hh601/halih...
- Tue Jun 03, 2014 20:53
- Forum: Other products
- Topic: Backfat in Sausage
- Replies: 9
- Views: 11834
- Tue Jun 03, 2014 11:59
- Forum: Dry Cured Meats and Sausages
- Topic: [DEN] Danish Fermented Sausage
- Replies: 15
- Views: 17091
- Tue Jun 03, 2014 03:03
- Forum: Dry Cured Meats and Sausages
- Topic: [DEN] Danish Fermented Sausage
- Replies: 15
- Views: 17091
Hi Ursula, As far as know wine is not an important ingredient in any sausage or salami. In dry salami making, most recipes say to use older animals meat, cut it up, and spread it on a board to dry for 3 days before grinding. On the other hand many people use some kind of liquid, what ever the locals...
- Thu May 22, 2014 11:46
- Forum: Smokehouses. Construction and Maintenance.
- Topic: I stole a new Bradley smoker
- Replies: 13
- Views: 15410
- Thu May 22, 2014 01:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold Smoker
- Replies: 6
- Views: 9157
- Tue May 20, 2014 03:23
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 27572
Here is a different picture of my smoking...... I had the smoke generator in a bread box, and piped the smoke into the cabinet, but the generator burner raised the cabinet temp. about 8-10 degrees F. In the meantime, the water was getting warm too, from the heater of the generator. Where there is fi...