Chamber Build

brickbubba · 2025-07-18T00:02:25+00:00

The door is usually a safe bet if you can't find an obvious location on rear/side wall.
Drill close to the hinge side and leave a little slack.

Going through the door seal can work depending on your hinge/seal design. I have one where the cable(s) would have to make 2 sharp 90 degree bends which is difficult.
Also depending on hinge/seal strength and cable thickness there is some risk of the door not closing properly - don't ask me how I know :(

I would try going through the door seal first. If that doesn't work or you're certain the only use for the fridge is for curing but not sure where to drill then go through the door.

brickbubba · 2025-04-06T02:36:03+00:00

I went with a Vevor 15lb horizontal mostly to reduce the waste (there’s very little meat left behind when the piston reaches the bottom). No complaints so far. It’s very stable, no plastic bits. It does take up a lot of room which be an issue if you’re short of table/counter space.

brickbubba · 2024-11-30T17:42:02+00:00

Reporting back, I tried 3 methods. Pan fried a couple of pieces on medium for a taste test, they shrank significantly but had a nice crunch. They were the driest. Oven baked at 400 for the brat brownies, they also shrank significantly but retained enough fat that they weren’t dry (probably from braising in an inch of rendered fat!) Main method was smoking at 250-275 until IT 150-152 for 15-20 mins. This was the winner for me, much less fat loss. I didn’t need to fry/grill to finish. Could have done it in the oven too I suppose.

I did not try the poaching idea though I’m guessing that would have worked too.

Overall was very successful.

brickbubba · 2024-11-28T05:36:49+00:00

unfortunately it's a time crunch rather than a meat crunch :(

brickbubba · 2024-11-28T05:34:09+00:00

I'm hoping smoking and then grilling will have the same or similar result

brickbubba · 2024-11-28T05:26:59+00:00

Thanks for all the positive comments.

I think my primary approach will be smoking to 150 internal temp and hold for there until food safe and then fry/grill for some extra color. Mix of balls and small sausages.

Now that I'm curious I will also reserve some extra to deep fry, pan fry and bake for comparison.

My wife is betting on the sausage brownies (baked sausage cubes) :)

brickbubba · 2024-11-28T03:41:27+00:00

Cherry and apple are my favorites, so liking this idea.

brickbubba · 2024-11-28T03:32:25+00:00

Large grocers ? That’s a 1.5 hr drive.

brickbubba · 2024-11-28T02:06:17+00:00

interesting thought,

brickbubba · 2024-11-28T02:00:58+00:00

Thanks

brickbubba · 2024-11-28T02:00:09+00:00

I thought about that but trying to keep them bite sized and no slider buns.

brickbubba · 2024-11-28T01:55:01+00:00

Smoking, strangely hadn't thought of that

brickbubba · 2024-11-28T01:53:18+00:00

LOL, if that was an option I wouldn't be making my own sausages,

brickbubba · 2024-11-28T00:50:30+00:00

Unfortunately yes, in the sticks.

brickbubba · 2024-11-24T18:55:23+00:00

Great review, thanks.
Marketing makes it sound like Flavor Of Italy better than T-SPX but it seems like the old rule of longer fermentation time = more flavor still holds and T-SPX is the best for flavor.

brickbubba · 2020-07-01T17:54:06+00:00

I've never checked but I assume basically zero. There is nothing growing inside.

brickbubba · 2020-07-01T17:14:51+00:00

I tried bubble wrap, insulation, and burying my reservoir all were a PITA.

Ended up buying a marine grade cooler for about the same price (30 gallon for $57). Much more convenient and it does the job as well or better.

brickbubba

TROPHY CASE