First question: Can I accomplish the fermentation of stuffed sausages in a closed container such as a covered meat lug? Or do the sausages have to be out in the open air. Depending on recipe's, the fermentation time would be anywhere from 12 to 72 hours. Second question: Is there any benefit (or is ...

Kijek wrote:Yah but I'm only 58

58 was when they split open my chest and installed a new aortic valve; bovine. Now when I pass a green patch of grass, I have to stop for a chew. That was 11 years ago.

Well I'm still alive LOL! Wednesday Morning still in hospital but will be going home today. Can't wait for some good food, and my heart problems aren't from clogged arteries those are clean, it's heart valve & atrial fibrillation issues. So I can still make and eat the good stuff, :lol: Wish you a ...

it was a brisk 84F here in Florida

I'm going to do this one as it sounds (and looks) great. Good job!!!!

Please someone school me on Sodium erythorbate and KNO3??????

tell them you're asking your cost. shouldn't be a problem for a reasonable person. If they don't want to pay - poo-poo.

May be it's me, but I thought if I typed in the word Thermometer in " search " I would find tons of answers to my question, but nothing can up as usual. Want to buy a BBQ thermometer with at least one pit sensor and two meat sensor (more is better) I want wireless and Bluetooth is a plus. I've look...

Kijek wrote:I've done a few hail mary drills and cyts in my days, and have missed the mark a couple of times, so I do know the feeling.
Sorry to hear about your misshape.

Just call me Lucky! Next door neighbor who is about to move sold me a like-new fridge for $50US. No drilling..........well, maybe not.

Bob K wrote:You are certainly not the first to do that!

My wife said I did it intentionally because I wanted a larger fridge. Of course, I denied it.

So I'm in between batches and decide to clean up my drying fridge. OK, so I get real energetic an decide to drill some holes to route wire s thru the sides, etc. It's a converted wine fridge and I see where the compressor is, and where the freezer plate is mounted to the back wall so the sides ought...

I just emptied out my drying fridge and plan on sanitizing it , adding a different grate for hanging and making my controllers more permanent (and more professional looking). I plan on laying low on the dried sausage for a couple months as I'll be doing some travelling and won't be around to tend to...

58 IS YOUNG!!

I did 10 pounds of bologna and 10 pounds of "Bangers" yesterday. Slept past 7 this morning, normally up at 5. Having Mom and the ladies over for stuffed cabbage tonight.

Basic bacon is just salt, cure and sugar. There are probably as many bacon recipes out there as Italian sausage recipes :shock: SAlt 2.5-3% Sugar 1-2% Cure #1 .192% or do not exceed 120 ppm Any spices you care to add to taste. Cure in fridge for two weeks or more I've done a number of bacons. The f...

Kijek wrote:What I'm looking for is a hotdog casing, I don't like big fat franks, I like a thinner frank and I thinking 22-24mm (7/8"-1") Natural Sheep Casings.

That's exactly what I use. It's a perfect size.