stainless steel equipment

[Swede]

My start......





Looking to process a half hog on this table, got a proper cleaver, steel, steak knife, and a boning/filet............

I have a manual #10 grinder and a 5lb? stuffer

[Swede]

I am looking to process a half hog at a time, and want to smoke/cure sausage and bacon for my family.

[vagreys]

Shiny!

[mitchamus]

I wish I had a table like that....

[Oddwookiee]

Looks like a pretty good setup for a home butcher. One thing I'd recommend is a (preferably a high-density plastic) cutting board to cover the entire top surface of the table to protect your knives.

[Snags]

Great sausage preparation pr0n

[Swede]

Thanks guys. I've still gotta get a smoke shack put together. Still bouncing between a full blown wooden shack or a fridge smoker. Both with a temp controlled hotplate or element and cold smoke generator too.

I'm wondering if I could cold smoke on a hotplate/cast iron chip pan directly in the bottom of a setup like that without going to a remote type CSG?

Either way I'd like the electric hot smoke/slow cook option.

[saucisson]

A hot plate can be a bit too powerful in a small space so if you want to cold smoke with one you probably need to go down the shack route. In a fridge you may be better off going down the soldering iron in a tin can route.

[DiggingDogFarm]

I sure wish that i could find a nice affordable stainless steel table.


~Martin

[RodinBangkok]

Your best bet is to find a small fabrication shop and have one made to order. You don't necessarily have to do the entire structure in SS, you can do the frame is structural steel, then have the top surface as stainless. We do this all the time now, as its just too expensive to do the structural parts in stainless, unless its a requirement.

[ComradeQ]

Thanks guys. I've still gotta get a smoke shack put together. Still bouncing between a full blown wooden shack or a fridge smoker. Both with a temp controlled hotplate or element and cold smoke generator too.

I'm wondering if I could cold smoke on a hotplate/cast iron chip pan directly in the bottom of a setup like that without going to a remote type CSG?

Either way I'd like the electric hot smoke/slow cook option.

I just got an AmazeNSmoker that works great. However, prior to that I used a #10 metal can (very large), poked 3-4 holes in the bottom, a hole an inch up and every inch interval around the side of it. Heat 2-3 charcoal pieces to glowing, place in can. This is usually not enough to really generate much heat at all. Add wood chips of your choice over top of the coals (I use half dry and half soaked) and use a small cast iron pan for a damper. Add more chips as needed right in the can. Like this ...



Never melted my cheese so shows the temps stayed nice and low:


Works great for cold smoking! I should also add, this works well in a metal cabinet I use for cold smoking. I don't have any pics of that set up right now, but I just added a smoke exhaust on top and some dowels for hooking stuff on. Never had the temp get even close to 100 degrees so seemed to be working well but I have only tried twice so it is still a new smoker for me, lol.[/img]

[ComradeQ]

Your best bet is to find a small fabrication shop and have one made to order. You don't necessarily have to do the entire structure in SS, you can do the frame is structural steel, then have the top surface as stainless. We do this all the time now, as its just too expensive to do the structural parts in stainless, unless its a requirement.

I am lining the inside of mine with aluminum. Easy to cut with some tin snips and cheaper than stainless. Between the metal cabinet and the aluminum I am adding high heat insulation. This way my cold smoke cabinet can also become a hot smoke cabinet too.

[Oddwookiee]

Be aware that aluminum can be reactive. I have some aluminum triangular sticks for hanging hams in the smokehouse and they've reacted with chemicals over the years. I'd look into the source and metallurgy of your aluminum sheeting and be positive it won't react with any meat, curing agents or cleanign products it may come in contact with.

[ComradeQ]

Be aware that aluminum can be reactive. I have some aluminum triangular sticks for hanging hams in the smokehouse and they've reacted with chemicals over the years. I'd look into the source and metallurgy of your aluminum sheeting and be positive it won't react with any meat, curing agents or cleanign products it may come in contact with.

Ah, good to know. I had some people at another forum recommend sheet aluminum for the ease of cutting (and since I don't work with metal I was hoping for something easy). I still haven't purchased any, probably more of a spring job, but I will have to reconsider. Any other recommendations or is stainless the only way to go?