another day grinding.....

one buffy cost quite a bit just in ammunition so spending money on something that can extend freezer life is worth it.

i would love to freeze blackfish in those bags
 
i keep asking for a food saver for christmas but santa must think im a bad boy. it would make life a lot easier and fish would be worth freezing.
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Make sure you get as high a quality vac packer as you can afford. I have gave up on the standard food saver vac packers and went with a VP112 VacMaster chamber system. Lots of up front cost, but the long term quality of frozen food is worth it. The minipack and vacmaster both make table top smaller machines. The food saver top quality machines get recommended often as does the Cabela's machines.

Some families up here split the equipment costs to bring the costs down, but someone ends up being the meat plant each year.
 
Where are the wealthy women that need a kept man to feed them and take them for boat rides?
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Ray,

If you come across one of these women,,,,,,,,,,,, find out if she has a sister.
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Dave, you got it all wrong....see if she has a DAUGHTER!!!

then again, I am younger than you!!

Tod, good plan....so many good meats....if only I had more time.
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Maybe Dave should inquire if she has an aunt?...or grandma?
 
I've been wanting to build a cold room chilled by an air conditioner and coolbot, but I just found a thermostat to turn a freezer into a chiller at any temp (http://www.amazon.com/...10456JWVX52RVYXDN1MK&). I ordered one to make a curing box for sausages, but they would work great to turn a freezer into a chiller for keeping quarters until you get them cut.
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you will want to then add a cool mist vaporizer with a humidistat to it so you can keep your humidity up around 60% (assuming you are talking salami's etc) (depending on what meat you are curing as well)

using a bacterial culture to dip them in prior to curing them helps jump start your bacterial growth with the RIGHT bugs so you have less chance of spoilage helps as well.
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Yep! Was going to try some cured solid pieces like Bresaola and then some landjaegers too.[/QUOTE]

do you know of anyone that makes a unit already set up for fermenting dry sausage, I have been wanting to make up a unit for years and never get around to it. some of the bacterial cures want to ferment at 80 deg at 80% humidity for 72 hrs before final curing at 55 deg and 60%humidity.for a few months
would be nice to just buy one instead of looking for the time to make one.
 
I've been wanting to build a cold room chilled by an air conditioner and coolbot, but I just found a thermostat to turn a freezer into a chiller at any temp (http://www.amazon.com/...10456JWVX52RVYXDN1MK&). I ordered one to make a curing box for sausages, but they would work great to turn a freezer into a chiller for keeping quarters until you get them cut.
Click to expand...


you will want to then add a cool mist vaporizer with a humidistat to it so you can keep your humidity up around 60% (assuming you are talking salami's etc) (depending on what meat you are curing as well)

using a bacterial culture to dip them in prior to curing them helps jump start your bacterial growth with the RIGHT bugs so you have less chance of spoilage helps as well.
Click to expand...


Yep! Was going to try some cured solid pieces like Bresaola and then some landjaegers too.
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do you know of anyone that makes a unit already set up for fermenting dry sausage, I have been wanting to make up a unit for years and never get around to it. some of the bacterial cures want to ferment at 80 deg at 80% humidity for 72 hrs before final curing at 55 deg and 60%humidity.for a few months
would be nice to just buy one instead of looking for the time to make one.
[/QUOTE]


I don't, but the parts would be pretty easy to put together given the resources online.
 
I'm going to have to do it then, always wanted to make my own soppressata. maybe a structure like a smoker on legs
insulated box with a small heater thermostat, humidifier and humidifier controller. then a cooling unit like I have in my walkin with a coolbot controller and small chiller. do you think a small air conditioner would dry out the product too much?

I did by a wine fridge a few years ago for making duck prosiutto but I used the wrong ducks and it tasted like fish guts LOL. want to try it with a deer leg or finer tasting duck like a puddler. them scotors came out edible but very bad.
 
this is my first post that made it to two pages!!!

i guess people really like venison sausage.

a buddy is coming over to night to drink some beers and try the brawts out, ill let you guys know how they taste
 
Just imagine if you had done fried smelts!!!

Have the large Cabela's grinder too, just always do seasoned burger, might have to branch out into sausage though, looks great.

.
 
I'm going to have to do it then, always wanted to make my own soppressata. maybe a structure like a smoker on legs
insulated box with a small heater thermostat, humidifier and humidifier controller. then a cooling unit like I have in my walkin with a coolbot controller and small chiller. do you think a small air conditioner would dry out the product too much?

I did by a wine fridge a few years ago for making duck prosiutto but I used the wrong ducks and it tasted like fish guts LOL. want to try it with a deer leg or finer tasting duck like a puddler. them scotors came out edible but very bad.
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I'm not the guy to ask on that. I would think the A/C unit would pull a lot (all?) your moisture away. You do need some air flow, I do know.

As far as the scoter to prosciutto, I could have helped you there :).
 
I'm going to have to do it then, always wanted to make my own soppressata. maybe a structure like a smoker on legs
insulated box with a small heater thermostat, humidifier and humidifier controller. then a cooling unit like I have in my walkin with a coolbot controller and small chiller. do you think a small air conditioner would dry out the product too much?

I did by a wine fridge a few years ago for making duck prosiutto but I used the wrong ducks and it tasted like fish guts LOL. want to try it with a deer leg or finer tasting duck like a puddler. them scotors came out edible but very bad.
Click to expand...


A/C would dehydrate it, not keep it humid. If you have an insulated box, a simple cool mist vaporizer sold at any box shop run off a humidistat (turns it on an off at a set humidity) is all you need. Vaporizer 20 bucks, humidistat can be 30 -150 bucks depending on quality.

right now I have a 25# ham proscuttio drying in the basement. Never even contimplated a duck or venison one....hummm...

I would not use a smoker, though, you really can not keep temps in most smokers that are out there today (just simple sheet metal). An old refridge works the best, you need insulation...
 
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