Just thought I would share my smoker design with you. I managed to get hold of a steel drum of 120 cm high with a diameter of 51 cm (it is the inside of a coil of plated steel) https://lh4.googleusercontent.com/-uQzygzljk_c/Uhtq-9_ZLPI/AAAAAAAAAww/VG6TfVSa8Cc/s144/1-%2520the%2520drum.jpg We went wel...

You guys rock!! Thanks for all the help. Things are on a slight hold at the moment as I got a cold :cry: Shouldn't take to long to recover and then we go rockin' and rollin' I'll keep you posted of all experiments. I intend to use some nitrite for my first experiments while I figure out at what temp...

Thanks Ursula, If you don't mind me asking: What brine did you use and for how long? I am about halfway through marianski's "home production of quality mea and tsausages" and I have read a ton of info on this forum and on meatsand sausages.com as well as poli's site. I am not going to venture into f...

I am just wondering what would be the easiest thing to smoke for someone who has only done some stove top smoking (you know, one of those things you put on the stove top, throw some wood chips and smoke fish or chicken or whatever for an hour, maybe 2 maximum) Basically the set up I got: - a (fake) ...

Shame!
Mine is almost ready, so maybe I can get you some?

Yippee I found nitrite salt. It goes under the name of quick red cure. The recomended dose is 2 g/kg, resulting in 160 ppm. Easy calculations tell me that it is an 8% formulation (ain't I clever)? Anyway, this seems just a bit on the high side. I read in one of Marianski's book that EU and US regula...

Thanks guys,
That's a fantastic offer.
I will know later this week if I can get some nitrite salt. I will keep you posted!
Keeping my fingers crossed !!!

Thanks guys, It is getting clearer and clearer! For now, I will stick with fresh sausages, fry them or grill them, but not smoke them. For smoking I will use not-encased meat and smoke at high temperature. I read somewhere that that should be called "cooking with smoke"? The good news is that it loo...

Thanks Ross, I have read up on the subject, but there are a lot of differing opinions out there: Your answer is definitely helping me. Very enlightening :smile: So the actual casings are a bit of an issue. I didn't think about that. Now if I would make patties instead of sausages: would option 3 & 4...

I know this has been asked a couple of times, bu it is still confusing me somewhat. There seem to be a number of conflicting opinions about: Anyway, the main reason for asking is that I struggle to get a cure/curing sal/tnitrate/nitrite etc (see other post of today as well). Am I correct in the foll...

I managed to find some cure from Freddy Hirsch (a South African supplier) and it is called Instant cure S? Does anyone know it or how to work with it as the infoon the package is not very clear. It contains: Salt Dextrose Sucrose Curing agent (salt preservative Sodium Nitrite) Sodium carbonate Colcu...

Thanks for the article, Red.
It got some nice info, and it actually looks like I am on the right track, although with a real cheapo set-up.
I will keep on tasting....

I have a batch of sauerkraut standing as well. It's a very simple set-up, just a big bucket with sliced cabbage, weight down with a plate and a bag of brine solution (in case of leaks). It is close to 2 weeks old now and I haven't seen any scum yet. I do have a question that I hope you guys can help...

Thanks for the very warm welcome, everyone. I might just feel at home here :lol: I am Dutch, hence the red/white and blue flag, but I live in Zambia. Thought that would confuse a couple of people! I love Indonesian food, actually all SE Asian food. What's life without garlic and chili? I haven;t tri...

Thanks guys, I am resigned to the fact that i can only cold smoke in wintertime, but it is still winter, so I might just have one or two chances to experiment, after that:it will be warm smoking! The fridge is an old drinks display fridge and the refrigerator unit is unrepairable, so I may as well d...