FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


old refrigerator for sausage curing?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Cheffie
BBQ Fan


Joined: 01 Nov 2005
Posts: 155
Location: Fayetteville, Arkansas

PostPosted: Sat Aug 15 09 2:05 am    Post subject: old refrigerator for sausage curing? Reply with quote

Hi guys- first off- long time away from here! The recession hit us pretty hard, husband's company went under, now he is back in school and I don't dare leave my job.

Soooo, after a year of intense gardening/planning, I am ready to make sausages and other goodies this fall. I have a professional reach in refrigerator that needs a new compressor, but I don't really need it for refrigeration. Would this unit have enough air circulation in it for curing sausage?

Good to see familiar names still here!
_________________
"It's unfortunate that you have to take into account 'the idiot factor" on just about everything these days, but you do!" - BBQ Man
Back to top
View user's profile Send private message
joelocalguy
BBQ Fan


Joined: 17 Feb 2005
Posts: 166
Location: Quincy CA

PostPosted: Sun Aug 23 09 1:49 pm    Post subject: Reply with quote

Yes, You need an in and and out. I did mine with a 3 inch opening. I attached a Smoke generator to the outside which has a fan. For the out I have a 5 inch hole(only because I had bought a 5 inch stainless damper.) I also made a styrofoam 5 inch disk that I can plug up the out hole. Buy the triangle aluminum rods and you're set. Also need an electric hot plate to heat the smoker if cooking sausage. Can cold smoke cheese,
Then you need a couple of plug in thermometers. One to put in a sausage to tell when it's done and another for the air temp inside the smoker. You'll be able to about 50 pounds at a time. Don't forget to use a flavor binder in your sausage. It works wonders.
_________________
I drink SHINER BOCK while I BBQ, Use apple and oak Wood.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group