24 hr cold smoked / 2 week dry cured venison summer sausage. Almost ready for a tasting!3yr ⋅ dogbonecrush ⋅ r/Charcuterie
Small batch (5-10lbs or less) cold smoker I made. First time fire up. Working on ideal air flow. Ran for at least 10 hrs.4yr ⋅ dogbonecrush ⋅ r/sausagetalk
48hr fermented, dry cured, chorizo going into the cold smoker for the night.4yr ⋅ dogbonecrush ⋅ r/sausagetalk
7 hours of work (first attempt). Huge respect to those that make cable management look good. It’s harder than it looks.6yr ⋅ dogbonecrush ⋅ r/cableporn
Chamber cured pork tenderloin. “Salted meat butter”...a friend says.6yr ⋅ dogbonecrush ⋅ r/Charcuterie
Rolled out the green carpet on this weekend trip. 70’s during the days. 60’s at night.6yr ⋅ dogbonecrush ⋅ r/TeardropTrailers
