Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on January 13, 2014, 01:02:40 PM

Title: Lets Try This Again
Post by: nepas on January 13, 2014, 01:02:40 PM

After a slight setback with my PID going out from a $10 transformer.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/transfrm.jpg)


I'm back up and running.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/pidrep.jpg)


(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/salamnepas.jpg)

Is back

Got some SS and dry cured chorizo in the works.

Title: Re: Lets Try This Again
Post by: sliding_billy on January 13, 2014, 01:33:11 PM

I like the new avatar.

Title: Re: Lets Try This Again
Post by: Tenpoint5 on January 13, 2014, 01:43:56 PM

How did that Auto tune work?

Title: Re: Lets Try This Again
Post by: Saber 4 on January 13, 2014, 02:07:14 PM

Glad it was a cheap fix