My nearest neighbor is about 1/4 mile away. Love being in the rural area.

Merry Christmas to all you meat lovers!

I use ox tails. The flavor is fantastic.

It will be interesting to hear how it would come out with humidity controls. I just recently bought a digital dry cure cabinet and my first project was to make 20lbs of Genoa Salami and 20lbs Tuscan Finoci Salami. We put it in the cabinet Wednesday at 5pm and set the temp to 75F and humidity at 90%. After 14 hours we tested a chub and the ph was 5.0 so we lowered the temp to 55F and humidity to 75%. Today we are starting to see the white mold starting to form. We brushed the casings with Mold 600 prior to putting the salami in the cabinet. Going for a 40% reduction in weight. I estimate they should be read some time in September. I used 60mm x 24" collagen casings. The culture I used is called Flavor of Italy and you can only get it at the sausage maker.

I only use them to get the extra monthly giveaway drawing point.

Jonathon I’m definitely going to give this a try. Looking forward to seeing the video.

PapaSop I make my own beer and IPAs are my favorite.

processhead I use a ph probe from Aperainst.com. The model number is PH60S-Z. It has a special probe for solids like meat, fruit, dough, yogurt and cheese. It comes in a case that includes calibration liquid for 4.o, 7.0 and 10.0 and the probe is set in a tube with soaking solution. I bought the unit directly from Aperainst. It is basically the same price and it has free shipping.

Jonathon, Just received the jerky and seasoning I won on the last monthly giveaway live broadcast. The jerky was fantastic! What was the excalibur seasoning you used?

Randie N I did Eric’s recipe and it came out great. We did try it again with turkey meat and skin because my wife has Alpha Gal and can’t eat mama meat. Came out fantastic. We also smoked it for longer than the 1 hour for the pork Kabanosy. We used cherry wood.