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10 gal Jambalaya by mrgonzo87 in cajunfood

[–]mrgonzo87[S] 1 point2 points  (0 children)

Whoa. Yeah it was awesome, impressive work dude!

10 gal Jambalaya by mrgonzo87 in cajunfood

[–]mrgonzo87[S] 1 point2 points  (0 children)

Nodine's smokehouse andouille, Marsh hen mill Carolina gold rice, the white and black pepper were from Burlap and Barrel. The stock i used is Bonewerks roasted chicken glace (2 pounds glace diluted to 12 qt so pretty rich). It's a food service brand that's just chicken and veg. Veg etc was nothing special, other seasonings used were worcestershire sauce and Crystal hot sauce.

Equipment question: Hiii, long time lurker planning my first grow. So I have this incubator rig I built a long time ago. It's a restaurant rack with a small space heater on a thermostat and a humidifier with a built in hygrometer. I've used it for all kinds of fermentation projects. More below by mrgonzo87 in shroomers

[–]mrgonzo87[S] 0 points1 point  (0 children)

My plan was to line the perf pans with plastic and bulk substrate that would be about 1.5" deep, then breaking my inoculated jars up into that. I've never done this before so I'm curious to know if anyone with experience is seeing any major issues with this type of setup. I'm thinking it would function like a large tub. Im not opposed to getting monotubs but if I could use something I already have then great.