Thankyou.
Best posts made by jac1
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RE: Anyone know of a good smoker with humidity control?
KaTom Restaurant Supply has Town Commercial Smoker Oven. Smoke House. They come insulated in propane or natural gas. there are 3 models of each 24" width , 30" width and 36" width. I don’t know much about these other than what I read on their site, the prices I seen had them starting just under $2600.00. Might be worth a look.
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RE: Prepping cloth casings for stuffing
Thanks, I wasn’t sure if it would draw too much moisture out of the meat if I stuffed them .
Latest posts made by jac1
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RE: Prepping cloth casings for stuffing
Thanks, I wasn’t sure if it would draw too much moisture out of the meat if I stuffed them .
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Prepping cloth casings for stuffing
Re: I am going to use cloth casings for a batch of summer sausage , my question is should the cloth be wet or dry when stuffing them.What's your next Meat Project?
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RE: Additive Conversion Chart
Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.
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RE: Additive Conversion Chart
I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks -
RE: Vegan or Vegetarian Sausage
If you search vegan sausage recipes , there are some recipes there.
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RE: Anyone know of a good smoker with humidity control?
KaTom Restaurant Supply has Town Commercial Smoker Oven. Smoke House. They come insulated in propane or natural gas. there are 3 models of each 24" width , 30" width and 36" width. I don’t know much about these other than what I read on their site, the prices I seen had them starting just under $2600.00. Might be worth a look.