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Good Morning,
Thanks to help from the forum I believe I have all the parts to build my electric smoker using a PID and 220V to wire up a 3400-watt oven element.
I have a couple of questions,
I want to use a metal 2 gang electrical box to mount the heating element in. Do these oven elements...
OK i have changed one thing with some input from an electrician friend. I am going to run 10 gauge wire in and out of the box and go with 30 AMP Breaker and 30 amp 220v switch
I am turning a cabinet into an electric smoker. I am going to use 220V 20 AMP CIRCUIT. I will use a 3400-watt oven element.
Here is my parts list and a not electrician schematic I did. I would love any productive input or thoughts on this
PID Parts List
Inkbird PID Thermostat °F °C...
I have a Smoke Daddy Vertical for almost a year now. I love it. I bought and returned several models from home depot and lowes before deciding on the Smoke Daddy. Plenty of room, temps hold to with in 15 deg F top to bottom. it is pricey But it is built well and will last a life time. The...
15% sodium is way high. We brine our own hams and use 2% Salt max plus Cure #1
Never salty. I would re heat the ham in a aluminum tray with some liquid on the top and and keep it covered,
I have purchased about 10 different pairs over the last 10 years and used and tossed them all. Started using these on my nn cutting hand and I love them. https://www.bunzlpd.com/workhorse-cut-resistant-gloves-a610
True Story (Brand)
Chili Relleno Berkshire Pork Sausage
My wife brought home some new sausages to try the other night and we loved them. So now I must figure out how to reproduce them. I am good at making sausage, but developing the actual recipe has always been my challenge. So here I am...
Let me recommend two things, first off use an Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting.
Here is the ratios I use
Ingredient
Quantity (g)
% of Meat & Fat
Belly Blss/Rind on
1000
100%
Salt
20
2.00
%
Cure #1
2.5
0.25
%
The...
I used the dish like tubs many of you shared, After processing a few whole hogs I made the step to commercial meat tubs and I am so happy I did.
https://www.webstaurantstore.com/15-x-24-x-8-gray-meat-lug-tote-box/962WHPL8GY%20%20GR.html
As Dave said get a grams scale. I fought using metric for years. I no longer use recipes I use ratios. Cure #1 and #2 is used at .25% use a spread sheet to develop you recipes into ratios. You will be able to duplicate recipes with out issues. As 50 grams of salt is 50 grams of no matter...
In my opinion no started is needed I took the advice of Robert Goodrick for Vancouver BC I started with whole muscle an my chamber is developing it on mold. He also does not use any starter in his salami. Dave you would need a CDC environment. You can reactivate a culture using...