Thanks all. As said, I'm going to pick up the books again as a refresher. (esp that green one, home production etc) I still have sodium nitrite, it just is no longer pink (and yes, it is marked properly and can't be used as salt by accident). First step: reading 2nd step: fresh sausages, checking if...

Thanks all,
It's clear I gotta be reading up on everything again.
First batch most likely fresh sausages, before looking at smoked.
Or "smoking" at high temperatures

Added point is that required ingredients are hard to find here. That includes sodium nitrite.

Thanks Dave,
That sounds like spices I like. Just read the text, not watched the video yet.
I just need a refresher here:
What's the Sodium erythorbate for? And the vitamin C?
Could I leave them out?

I've not been making sausages for a while due to circumstances. I want to get back into it and it is winter now, so I can smoke at night (10-15 oC), bring back and put in the fridge during daytime (outside temp 25-30 oC). Any good ideas? I still got some intestines. Got grinder, got stuffer. Got bee...

Thanks,
Thanks Michi

I've heard of umai bags and researched them a bit when they just got out.. I had totally forgotten about them. Sounds like a good option for me here
Time to look at them again!

Meanwhile, I gotta look at canadian bacon, bacon and fresh sausages (and biltong)

I've been away for a while. Moving & building house etc etc Anyway, I want to start making sausages again, except I got a number of limitations. Most important one is the temperature and temp control. I run on solar and have not enough power to control temperature, esp at night (lack of batteries) T...

Do you shake this mix properly before use?
Just by hand?

Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.

I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't. To me that's the wrong way around and I said so. This person is adamant though and is quoting FDA regulations. I just wanted to ask here, before saying anything back. If true, it would be my first time he...

That actually sound very much like drywors and is eaten a lot in Southern Africa

Thanks !

Long time since I posted and not sure if this is the right place. I was recently referring someone to the affiliated website meatsandsausages about curing bacon. We had a look at this page: https://www.meatsandsausages.com/hams-other-meats/bacon-cured-smoked And it's all a bit messy. It is giving so...

Welcome back and congratulations on you new knee

Those pictures are absolutely fantastic!
Wish we had some shops like that here

That's definitely interesting and I will be following this thread.
Those Kabanosy's look very tasty (to my untrained eye)