Nepas
Looking good, I see you have the Dayton humidity controller in your Curing cabinet, works pretty good huh?

Wally

charcutebrew One of my first dry salamis (pepperoni) I made a 5lb batch. I added 1 tsp of the bactofim LHP which produces a fast dry salami. The pepperoni with in 12 days, it looked like a dryed out stogie cigar! You are right, not sure why, but the package does say use a 1/4 of the package for smal...

Definitely use ¼ tsp per 5lbs of meat, follow the instructions. I will also add a pinch of dextrose, but no table sugar.

charcutebrew I believe that mixing a quarter of the bactofim package to the mix, maybe the problem. Here are the instruction found at the sausagemaker.com Use: After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 l...

Hey guys I have a strange tale related too weather. Not tall but true! This past weekend we had a small storm pass through here in northern Vermont and the weather man said, expect 6" - 10" of snow tonight. Well by Saturday morning we got the 6" alright, but just 8 miles east of us, they got 30" of ...

Eightysix I just picked up a Tor-Rey 3/4hp meat grinder and I have to say, this thing is an animal! I typically do my work in 10lbs batches and cut the meat in 1" -1 ½" pieces at a time, I can`t keep up with it. Keep in mind that although hp is important, gear speed has a lot do with how fast...

Big Guy
Nice job, good choice on the beverage in the back ground. Cant beat a cold Stella

Ross
Ditto good point..

Rived That`s the beauty of homemade sausage making, you can make the sausage to fit your taste. As for the meat mix, do it the way you like, I find with game meat mixing at 60/40% creates a good flavor and smooth texture in my sausage. Keep in mind most game meat will require at least 1/2lb of fat p...

Ross
Maybe so, but I can tell you each one has its own distinct flavor and will change the flavor of the product. Personally I prefer moose any day over venison

Revid This recipe (posted below) was posted by Bigguy, he is from your neck of the woods. I have made this recipe several times with 60% game meat and 40% pork, never a disappointment. I also made this recipe in a German style ring bologna using 43mm ring collagne casings with jalapeno and high temp...

Hey Kevin
Is there mustard seed in your bierwurst? I can see them gleaming like gold nuggets, bierwurst with mustard seed is one of my favorite salamis.
Did you use a homemade seasoning or package for the wurst?
Wally

Devo
Mail me some of that jerky looks like good stuff! When I fill my A-maze-n smoker full with hickory saw dust, it will burn for about 6-7 hours.

Wally

Hey Ross
I made a post on this thing earlier, and have to say it is a neat idea, I really like the one I have. I would like to try the pellet smoker sometime.

Hey all Aaron I have to say I`m impressed with your project looks professionally done! Great job on the curing chamber build, can`t help to notice the gauges in your cabinet. I have had those moments setting up all those gauges, thinking if I have one more reading it will be spot on, well I hope you...