I finished with the fresh and smoked chorizo. Messed up up with the smoked as I took it over 155, maybe even 160. I was smoking it together 5kg of turkey sausage and had it stuck for a long time. The turkey was stuck at 142 and chorizo at 125. I had the probe in one of the turkey sausages and when i...

Thanks Ray, I hope they will be again on sale in January - February. My intent would be to pick one up an Oregon store and that way I would not have to pay any sales taxes. I still have a ton of Bradley pucks left, so will try to use them up. Today I am fermenting salami in the smoker and it's going...

Ross, bring them to room temp before placing in the smoker. An hour or two won't hurt the sausage. I often stuff my sausage in the evening, let it sit overnight at around 15C. and I swear that the flavour is more pronounced .

Ray, I thought that you had the Pro Smoker 100, rated for 100 lbs? I'm interested in this because I'm considering picking up one this winter when doing time in Arizona. I have 13lbs of sausage in my Bradley at this very moment and the IT is stuck at 142. I started the smokin process nearly 7 hours a...

CW wrote: Along the same lines, I always prefer to add sodium nitrite (Cure #1) to a brining solution while I "cure" fresh pork ribs. The nitrite changes the meat into ham prior to barbecuing. My guests just rave about them. (However, because the meat is not actually that from the rear leg, it doesn...

:wink: In my opinion, using a quality fish like salmon to make "Indian Candy" is a waste just like hundreds of salmon recipes out there that call for a cacophony of ingredients to mask the true flavour of the fish. It seems that the process was designed for people who really do not like salmon, and ...

I will be making the fresh and smoked chorizo in a few days. Could not find the exact chillies, so will have to improvise.

Good job on the loins Ray! I like to eat mine on fresh rye with cheese and Bavarian mustard. These don't last long at our house. Loins are currently on sale at a local supermarket for $1.99lb. Will have to pick up a few since yours made me drool a bit.

You are right, I took your words out of context. But in no way was my rant a personal one. I respect your efforts and extend nothing but goodwill to your vocation and business. If your shop was anywhere close to me I'd be there on a regular basis. Your knowledge and experience is himalayas above min...

Thanks to the replies everyone. I initially placed my humidifier (same one as Wally and Nick have on the upper shelf and have now placed it on the lower level) I have now determined that my very small fan does maintain the temp and humidity levels more constant than when it's not running. I have it ...

The plus side is everyone starts as an amateur. Well, this is where I'm not sure that it's actually a "plus side". For the past couple of generations our society has come to value and elevate education that is quite worthless, unproductive, without any value added to the economy and overall benefit...

You have the salami in some type of artificial casing. What is the purpse of the elastic netting?

Thanks Ross, so a fan should be placed on the top shelf to better distribute the environment?

Question to Uwanna or anyone else with experience in a fridge retro. When using a cool mist humidifier is it better to place it on the bottom of the unit or on the top shelf. I am not sure whether the mist emanated from the humidifier travels up or down. I know that warm vapour is lighter than air, ...

Canadian bacon (called back bacon in Canada), I have to dissagree with this statment. they are two different products, Back bacon also called peameal bacon is a cured pork loin rolled in corn meal and is not smoked, it is sliced and fried, Canadian bacon is a cured pork loin which is hot smoked the...