kyle now that plan might work. Thanks buddy.
New reading
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
kyle said in New reading:
Just got a new book today. I would like to expand my sausage making and thought this might be a good read. Just paging through it makes me wonder if I’m smart enough to do it. We will see I guess. Hopefully Jonathon and Austin will put out some videos on fermented sausage soon.
When we don’t know how to do something, we ask questions, get reference books, watch videos.
Do your homework, kyle and you will be smart enough to take this on. -
kyle We have been trying to get a cabinet in here for a long time, I even cleaned out a space for it (I am not allowed to bring this up too often though as part of an agreement/bet with Austin) but once we do I am going to spend MONTHS focussing on it. I LOVE dried sausage, I will make so much pepperoni that it will be sent out as “wins” instead of jerky for the livestreams. Also, we had that book at one point.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
kyle Good luck on your next adventure.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle Great book, has everything you need except experience and there is only one way to get that. Once you get your cabinet up and going you first run can be kabanosy for 7-10 days and then you will be hooked forever.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
mrobisr it will be a while before I get my cabinet built, looking for an old fridge now. When I do get started, keep your phone close to you please
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle Sure will and I can send you picks that will really simply the process. If you do not have a inferred thermometer I’ll mail you one so you can find the internal refrigerant lines if yours has them.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
mrobisr I do have an inferred thermometer but thank you. I would much appreciate some pictures of your setup when you have time. Thanks brother, what a community!
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Jonathon I’ve been killing time watching some YouTube videos this winter on this. Id love to see you all do the how tos on it. I don’t know what to trust with all this stuff people put out. I’ve had good results following your other how to videos
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
@wvotrfan I have not got into the book much yet, work gets in the way, but from what I have looked at its a great book. They explain everything in good detail. For $15 on Amazon, its well worth it IMO
hey vegetarians, my food poops on your food!
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kyle Thanks. Good price. I’ll look it up
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