Richard - The New Sausage King of Chicago

[Forrestbro]

Wow!
I just came across this post - Awesome!

 

[mchar69]

Thanks for the new post, am bookmarking this thread.
Should be a sticky.

 

[c farmer]

Meet luigi.



Thanks to Shagdog and Cfarmer for dealing with my questions. I leaned heavily on the design of Richard in making this chamber. Im thinking of putting the door shelves back in and aging beer.

I made a control box too. A buddy said he would donate a proper vessel.







Shaggys schematic was invaluable



Hook rails



To start i have a loin a coppa and two tenderloins. I did the tenderloin knowing it would be a fast experiment, i cold smoked one of them.



Starting a second load this week

That's awesome Steve. Cant wait till you cut into your first victim.

I don't deserve to me mentioned with helping, mine is EMPTY..... :doh:

 

[mchar69]

Yeah, Adam, get some pics going, I hope all is well with you and your family!!
We miss you!!!!!

 

[smoke ninja]

First fruits...er meats of my labor

Tenderloin, cold smoked and dried. Only took about 9 days.

 

[smoke ninja]

Luigi's first coppa

I used shagdogs recipe

 

[Shagdog]

Ooh Nice! How is it? looks purty!

 

[CT-Mike]

Well I just finished re-reading this thread and it has rekindled my desire to get in to Charcuterie. I purchased this from a local restaurant supply auction, and will be converting it ala Richard. Thanks for all the great info.

 

[MisterChrister]

Nice score! How much $$?

 

[mchar69]

CT-Mike - you will become addicted!

 

[CT-Mike]

Nice score! How much $$?

$400 - I feel I got a good deal.

 

[Shagdog]

Great deal! Can't wait to see what you make!