For everyone except for me..waaaa :sad: Sooner or later I knew I would run into something that did not go as planned. I have no idea what went wrong but it sure enough did. Did this according to the recipe but in the chamber where humidity and temp controlled. Time to clean the chamber. This is the ...

Thanks JC

I got that email as well. I think I will go ahead and order these.

Kijek. Lucky you. You will like the treager. I've had one since the first year they were made and that was a very long time ago. They were made only 30 miles from me but now made out of country I believe. None the less they have made many strides since I first owned it. My son in law has it now and ...

Bob I think I used the wrong casing for the right sausage. I need to pay more attention to detail and learn some more before I jump head first into the pool. Sausage Maker 1 1/2 inch x 24 pepperoni stick..pre-tied They have great stuff. I just applied the wrong application. They have good stuff as I...

Stefan Now that you mention it, the sausage I have is VERY oily on the outside of the casing. I was wondering about that and was to be my next question. Interesting. I'm still learning stuff. Bob. Thanks for that. Its been 2 weeks and I'm at about 28% weight loss. The PH now is at 5.36. My dish for ...

I did not use chlorinated water to soak. Its been a bit over 2 weeks now and still no mold growth. Its a mystery but I wont lose sleep over it. So now as this is drying there are long strips of air pockets. Not sure if I should worry about them or not. :?: Next time I will use natural casings as per...

Thanks Bob. I'll get some ordered and give it a shot. I learn something new here all the time.
Thanks again

charlie

I have a Saucisson drying in the chamber now. I used 1 1/2 inch fibrous casings. Its very hard to find small diameter casings that are protein lined. I did get a link on this board but the supplier is out and who knows when they will be back in stock. So to get my casings to shrink in this instance,...

Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.

Thanks. charlie

Thanks Red
I never thought about checking there. Like all the moderators here and everyone else participating here, I thank you all a bunch. This is a great siite for learning and info.

charlie

Red
I'm still new at this so my question is, what is class 1 pork? Would that be like a pork loin?

I plan on mixin this up next week and will get some ph readings along the way

Thanks...charlie

Thanks a bunch for what you do here Bob. I truly appreciate it and quite sure all do as well.

I have read many posts by Chuckwagon on this forum. Great information. Great recipes. Great person.

I will miss him.

Thanks Bob Yes, forgot to mention I will be gone a month for sure and maybe 2. I can Vac it it and put in the fridge. When I get home then what? Add the remaining spice rub and cure in the chamber? I should have asked questions here before I made this with regard to the salt. Maybe it should be soak...

This is the recipe I used found here on WD site. https://www.meatsandsausages.com/hams-other-meats/coppa My chamber is not set up with any auto venting so I don't think that is an option. So for now my 18 days are up and its time to rinse it off and put on some spice. Its in a ziplock freezer bag. N...