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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-17-2012, 12:07 PM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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for the Sausage makers - a home made incubator box
I have been making cured/airdried sausages and salami for a couple of years now and always was fiddling around with some homebrewn setup in the oven to hold the temp at ~ 90F for 15 hours or so to get the fermentation of the added Starter Cultures going..
something like this: well I finally got of my case and constructed a incubator box like this: all you need is a 4x8 sheet of Aluminum clad OSB (7/16 inch), some framing wood (1 1/2 x 3/4 inch, a line voltage switching thermostat and a wall box to mount it on, a light socket with a heavy duty 70W lightbulb, box of drywall screws, some electric cord and hardware (hinges and lock) couple of 1/2 inch dowels cut to the size to fit in your dryer. here you get the idea.. I measured the inside of my dryer to cut the dowels to the size so they slide in the rails of the dryer ( a peltier type cooling, college fridge) and sized the incubator box accordingly so I could hang the dowels in there.. assembled the box with the Aluminum clad facing the inside!! mounted the thermostat and wired it to the 70W light bulb on the bottom.. I cut a removable piece (for easy cleaning) and drilled holes in it on one side (away from the light) - to allow heat distribution and placed it above the lightbulb.. here you see a load ready to go... set the temp - close the door - and the light will switch on and off to keep the desired temp in the box in the box
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11-17-2012, 12:11 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Very cool. I need to start doing this someday.
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11-17-2012, 12:11 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I'm not a sausage maker yet, but that's a sweet set up.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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11-17-2012, 12:11 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Love that! I have yet to try fermented sausages.
Thanks for putting that up - way cool!
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11-17-2012, 12:13 PM | #5 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That's pretty sweet.
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11-17-2012, 02:18 PM | #6 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Thanks for the instruction. That looks great. How does the air flow or does that matter? At the fermentation step are you only looking for warmth?
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11-17-2012, 02:38 PM | #7 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
after that I move the sausage in the drying chamber with a lower temp ~ 55 F anyway.. Airflow is more important during the drying cycle but I get that in my peltier cooler from the built in Fan. I noticed that now the Sausage is hanging -and not stacked up on top of each other like before in the oven- that the coloring is a lot better after the time in the incubator - I think the more even warming up of all sides of the sausages has something to do with that.
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11-17-2012, 03:26 PM | #8 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Thanks for sharing your ideas and design...... |
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