Dry Cured Sausage

processhead unfortunately I don’t know how to attach that kind of file. Maybe there is someone out there that knows how to do it.

Hunter-Steve your welcome sir

gChart That looks perfect. An inspiration to us. thanks

Inside is 11"x8.5"x 13.5" deep
It holds the heat so well I could have gone bigger but it is just the right size for my needs

glen that thing is awesome! kyle you don’t need an expensive unit unless you want to do large amounts of water. Honestly you could buy 2 of the weston ones and do the same/more water and still get out cheaper!

I used a PVC slip connector to make the hole solid and glued it in with expanding foam
The black marks are from the drawing used to saw the hole, learned later they were permanent!
If you are lucky you may find a hole saw the right size for yours

Jonathon so we’re you able to get it working again following the instructions I posted?

kyle I vacuum bag but many here swear by "naked " Which I haven’t tried
I generally remove the product after short a heavy smoke then use the graduated step up heat method in the sous vide.
Also remember the direct heat conductivity of souse vide heats the internals relatively quickly and in my humble opinion at temps higher than 160 you can quickly over heat the product if not careful.
Monitor internals with your thermometer.
Don’t be intimidated, it’s much easier to learn than smoking

There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful.
Kind of hard to find and it just occurred to me to print them out next time I need them LOL

kyle I’m not PapaSop but I will weigh in that I have used a unit very similar to the Weston on sale and for home use it has worked great for 2 yrs
Also I highly recommend adapting an insulated cooler for your processing vessel
I cut a snug fitting hole in the lid of a Coleman 20 can party stacker and am very happy with it