Richard - The New Sausage King of Chicago

smoke ninja said:
Meet luigi.



Thanks to Shagdog and Cfarmer for dealing with my questions. I leaned heavily on the design of Richard in making this chamber. Im thinking of putting the door shelves back in and aging beer.

I made a control box too. A buddy said he would donate a proper vessel.







Shaggys schematic was invaluable



Hook rails



To start i have a loin a coppa and two tenderloins. I did the tenderloin knowing it would be a fast experiment, i cold smoked one of them.



Starting a second load this week
Click to expand...


That's awesome Steve. Cant wait till you cut into your first victim.

I don't deserve to me mentioned with helping, mine is EMPTY..... :doh:
 
Yeah, Adam, get some pics going, I hope all is well with you and your family!!
We miss you!!!!!
 
Well I just finished re-reading this thread and it has rekindled my desire to get in to Charcuterie. I purchased this from a local restaurant supply auction, and will be converting it ala Richard. Thanks for all the great info.
 

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