Recent content by kristje

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. kristje

    September Throwdown............................................

    i hope you can show it cut to see the inside because the piture shows one cut and the rules dont say intact it says finished fatty. so i hope i dont get DQ. can a mod clarify please
  2. kristje

    Not exactly a fridge / freezer. Still need advice.

    that thing look awsome. i know it will be a great smoker. i built a fridge smoker once it worked great all i did was go to the second hand store and bought a hot plate with a control knob for 5$. i just moved the temp controler to the outside and it worked like a charm.  
  3. kristje

    Kamado reviews

    you mean like this. this is a chargriller acorn bought from lowes for $350. works awesome
  4. 536680_2201499135012_659017455_n.jpg

    536680_2201499135012_659017455_n.jpg

    • kristje
    • Media item
    • Comments: 0
    • Album: Kamado reviews
  5. Kamado reviews

    Kamado reviews

    • kristje
    • Album
    • Comments: 0
  6. kristje

    Question on Aging Smoked Cheese

    I will fill the kitchen sink with water then put the cheese into a ziplock bag, then put the ziplock bag into the water to force out all the air and zip the top before the water gets in. this works almost as good as a vac sealer  
  7. belize 2012 004.JPG

    belize 2012 004.JPG

    • kristje
    • Media item
    • Comments: 0
    • Album: Default
  8. kristje

    fermented sausage

    what recipe did you use. i was thinking of some salami for my next cure.
  9. kristje

    spanish chorizo turned out to salty

    and how was the salt level
  10. kristje

    spanish chorizo turned out to salty

    I used 24g of dq salt for 22#. nepas what was your recipe for the chorizo you made it looked like it turned out good
  11. belize 2012 027.JPG

    belize 2012 027.JPG

    • kristje
    • Media item
    • Comments: 0
    • Album: Default
  12. belize 2012 028.JPG

    belize 2012 028.JPG

    • kristje
    • Media item
    • Comments: 0
    • Album: Default
  13. kristje

    spanish chorizo turned out to salty

    I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.
  14. kristje

    sour smell from curing chamber

    it doesnt smell bad but being my first run im not too sure so i am hoping it is all good. also i am starting to see a little bit of white mold starting to grow wich is supposed to be good. just not sure about the smell
  15. kristje

    sour smell from curing chamber

    This is my first attempt at with my curing chamber, I made 25 pounds of spanish chirizo and during the fermenting prosses there is a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85% neither went one point off the set temp and humidity. is the sour smell normal...
See more
Top Bottom
Back
Clicky