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My DYI meat curing room and smoker

Thread starter #1

Western Ghost

Active Member
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Osoyoos,BC
Built this curing room for my venison/goose/bear/moose sausages and salamies. Built it about 5 years ago.

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image.jpg Curing room

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image.jpg My big smoker.
 
Thread starter #5

Western Ghost

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Osoyoos,BC
Yes,it is. I try to keep the temp at 55 degrees and the humidity between 70-75%.

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Thanks Bow Walker,learned at a young age on the farm from our German neighbour who was a farmer and a butcher back in Germany. He taught me everything from killing to gutting/skinnng and processing. Invaluable,that's for sure.
 

Buck Naked

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This post sure got me thinking. I love sausage and peperoni, but am tired of the high prices at the store, especially when looking at high quality line.
Have played with making venison types a couple of times , loose and in casing. and enjoyed that.
But seriously thinking whether to get into the makings with just beef and/or pork.
Not huge quantities, buying family packs or maybe whole round roasts, no need for livestock auction on-the-hoof.......yet )

Anyone ever done the math on making home-made using store bought meat? I know the set-up and equipment and a room like WG's has to be factored in, but if done right they are an asset too.
Lots of youtubers for good info, it looks like a good hobby

??????????
 

Algorithm

Long-Time Member
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Summerland
Hello Western Ghost,

What kind of square footage does one need to set up a dedicated curing room? Do you have any build details that you would be willing to share?

Good luck with your up coming journey to paradise!
 

Finaddict

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Lower mainland/Yellow Point
Hope this is not considered a thread hi-jack. If it is, mods please move to its own new thread. I just made some venison sausage for the very first time. really had no idea what I was doing, but after the last venison pepperoni we had made by a local butcher was unsatisfactory, I wanted to try making it myself. So bit the bullet and bought a little 5 lb sausage maker from Cabelas. Since I really had no idea what I was doing, I bought the pre-mixed spice kits

First was the Farmers Sausage was mixed I mixed with ground pork at about a 25% ratio (give or take);

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Then the pepperoni:

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Setting up the dry casing was a cinch

FB_IMG_1496069410814.jpg


and the final results (while my "eat-anything-and-everything" retriever looks on in anticipation);

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Smoking was a little more difficult since I only have a Big Chief Smoker and it has to be at least 28 years old and on its last legs (Can't get the right replacement element anymore so I have to use a Walmart hotplate in the bottom. Finally got the smoke results I needed, but the sausage was in the smoker for about 10 hours in order to get the smoke curing I was looking for. After that, an hour at 200 C in the oven just to be safe.

It turned out GREAT! Even my wife and daughter who won't touch venison steaks loved it.
I am now inspired to try more and even just beef and pork.
 
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Bow Walker

Looking an Digging.
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Well done Finaddict. :applause:

The finish product looks very good. You can be proud of a job like that.

Looks like a new smoker will be in the works - and not hard to convince she-who-must-be-obeyed about it either..... :Oh Yeah!:
 

Finaddict

Well-Known Member
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Lower mainland/Yellow Point
Well done Finaddict. :applause:

The finish product looks very good. You can be proud of a job like that.

Looks like a new smoker will be in the works - and not hard to convince she-who-must-be-obeyed about it either..... :Oh Yeah!:
Thanks BW, it really turned out better than I could have hoped for. Usually learning a thing like takes a session or two to start to make headway, but this was a lot easier than I though. You Tube is definitely my friend:kewl: Yes we have already talked about a VERY early Christmas present.......:good on ya:
 
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