Butcher Packer order complete today just need some beef chuck, already have the pork and fat. Do we have a start date:?:

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Norcal Kid How does the Dewalt Drill hold up to mixing 10lbs of meat? Does it put a strain on the drill? Looks like a pretty neat idea... I have a 25 lb hand crank mixer works great, cleaning is a chore, to big for the sink! End up with more water on the floor and counter top than in the sink.

Bullsnot I'm in! I have a working fridge set up as an incubator, with temp controller and a humidifier with controller. This is right up my alley I have the recourses just need the experience \ practice! The cracked pepper salami sounds interesting..

Irdeer Wow I`m impressed! Nice job on the smoke house. Is the red brick box on the right of picture #1 your heat source? I have always wanted to build something like this you have given me a few ideas with the pictures! Are there shelves for the dried meat screens to sit on? Thanks for posting! Good...

Hi all For humidity control, I have had good luck with this controller from http://www.grainger.com/Grainger/DAYTON-Humidifier-Control-1UHG3?Pid=search. I then installed a utility outlet inside the fridge, plug in the Humidifier Controller and the nursery humidifier. I would not recommend using this...

ssorllih
I think you nailed it!

This is a copy of a beef tenderloin BBQ recipe, but I have made this with venison tenderloin, and turned out great! I throw in a couple of sweet potatoes on the hot coals 30 min before the venison loin goes in. I tend to like my BBQ meat more on the medium side, so I will leave the loin on the coals...

I guess I need MS word to spell wiener sausage.

Hey guys I have to chime in on this one. I have read this topic twice, from top to bottom. When the discussion on Bactoferm comes up (Mold 600 Previously M-EK-4) seems to be the choice. What about Bactoferm LHP? Most fermented dry cured sausage recipes that I have made call for Bactoferm LHP. I have...

Hi all I have a question on fermenting sausage. Is it possible for cure #1 or #2 to become out dated? I have a large package of cure #2 (sealed) that I have had, probably for a couple years now. Also, I have been experimenting with fermented sausage for a year or so, with some success, mostly pepper...

Man I can`t wait for my first winner to light up!!

Chuckwagon thanks for the reply. I definitely will try the dry cure pepperoni and the Polish Hot Smoked sausage on www.wedlinydomowe.com/sausage-recipes ! Also, I have purchased Stan`s dry cure book. Great read, but I think I may have to visit the book again! Stan does mention that in the book!! Tha...

Yeah CW you hit the nail on the head. Minutes from 89 and on the out skirt of St,A. I have made a few dry cure pepperoni`s & fresh sausages, not much in smoked salamis lately, not much time, kids graduating college and work. I have been putting most of my attention, on the dry cure sausage, with som...

I have a silly question. Why do new posts, drop to the last page? Another question, a few weeks back I saw a Kielbasa recipe, I think Chuckwagon made the post. I would like to give it a try, but for the life of me, I cannot find it on this site!

I was born a military brat, in a small town in Germany. I lived practically all over the globe. Traveled all over the United States, spent 2 yrs in the pacific. Finally after all the moving, we settled to a little corner in the US, called Vermont. As for a career, I have spent the last 23 yrs in a p...