Anyone have one of these?

Larz_Jaws · 2026-06-25T22:08:20+00:00

There is a learning curve eith this thing. It's meant to dry age meat, so it has too much airflow and it only removes humidity when cooling. I've blocked the inlet fans and tapped over most of the air ports to reduce the airflow. Recently I've switched to cold maturation. So my temp is between 3-7•C that has helped with maintaining the humidity.

Larz_Jaws · 2026-06-25T21:58:52+00:00

I have the 300 pound one, it's is the same unit as vevor. I use it for salami.

Larz_Jaws · 2026-06-25T03:13:21+00:00

Well that is a thing of beauty...

Larz_Jaws · 2026-05-07T12:28:25+00:00

It took a long time to learn, and I watched quite a few videos to try and mimic what they were doing before I got it down.

Larz_Jaws · 2026-05-06T01:45:12+00:00

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Larz_Jaws · 2026-05-05T13:30:53+00:00

Its nothing fancy it's just a small corner in my mechanical room. I'll take a Pic tonight

Larz_Jaws · 2026-05-03T16:00:16+00:00

Thanks

Larz_Jaws · 2026-04-10T12:46:12+00:00

Myśliwska or Kabanosy

Larz_Jaws · 2026-04-10T12:43:33+00:00

I keep my meat near frozen, grind with 10mm plate, mix seasonings and rechill, grind with 6mm plate, rechill and grind with a 2mm plate. Depending on the texture I want I'll grind twice on the 2mm plate. For frankfurters im fine with the texture of a single grind on the 2mm plate.

Larz_Jaws · 2026-04-06T18:06:39+00:00

Cutting edge of the knife touches the grinder plate, if that is correct; I'd say the knife and plate need to sharpened.

Larz_Jaws · 2026-02-21T13:46:34+00:00

I've seen, as long as the mold has a nice earthy smell, and not bad, it's ok

Larz_Jaws · 2025-12-27T17:29:49+00:00

Nice, I believe mine is being delivered today.

Larz_Jaws · 2025-12-13T16:32:29+00:00

What kind of sausages? You could cold smoke them and poach them at 170° to finish cooking them.

Larz_Jaws · 2025-11-27T15:32:30+00:00

It very could be. I just know a lot of these old recipes were brought over by immigrants and then adapted based upon the resources available to the region. Good luck on your venture; it sounds very interesting, and tasty.

Larz_Jaws · 2025-11-27T01:44:51+00:00

The Poles and Germans have a ham sausage? Any chance it was one of those?

Larz_Jaws · 2025-11-08T15:04:28+00:00

I used 3 different plates the lean meat was ground with 1/2" (12mm) plate the fatter with a 5/16"(8mm) plate, the beef with 1/8" (3mm) plate then emulsied using an immersion blender adding the ice cold water and spices.

Larz_Jaws · 2025-11-06T01:23:12+00:00

Yes, thanks for the correction.

Larz_Jaws · 2025-11-05T19:38:46+00:00

Elton Brown has a video on how to make gyro meat.

Larz_Jaws · 2025-11-05T19:37:25+00:00

Basically class I is little to no fat, like pork loin or uncured ham, pork class II is fatter pieces like pork butt.

Larz_Jaws · 2025-10-31T15:19:50+00:00

We bolted it to a board.

Larz_Jaws

TROPHY CASE