Search found 177 matches
- Fri Sep 13, 2013 09:18
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 13583
Thanks for the detailed info ChuckW ! I should have been a bit clearer about what I wanted to find out. I have been reading a lot about smoking and found a lot of info on this forum as well. I am not (yet) thinking about making hams, fermented sausages etc. I actually wonder if that is even possible...
- Fri Sep 13, 2013 09:02
- Forum: Smokehouses. Construction and Maintenance.
- Topic: cold smoker design with proQ cold smoke generator and old fr
- Replies: 7
- Views: 25460
Hey guys, I changed my design radically and it is now a drum smoker, loosely based on Marianski design for a metal sheet smoker. Definitely not light weight though! I am not sure if I posted a picture yet, but I will put one at the bottom of this post anyway @chuck: I appreciate your concers, but, d...
- Wed Sep 11, 2013 06:55
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 13583
I got chest freezers as well. They are inside the house so a bit more of a pain to defrost. Ah well, it only needs to be done every so often. I like the idea of freezing them first for a short while and then shrink wrapping. That should prevent a lot of squashed sausages! Does anyone have anymore in...
- Tue Sep 10, 2013 20:32
- Forum: For beginners
- Topic: Keeping Sausage-Making Simple
- Replies: 14
- Views: 13474
Just a little bit of input from a newbie: I actually enjoy the more thorough discussions. this is one of the few fora that I can actually find them. Got to be something in my genes: I always want to know the background of things. But I can see it getting intimidating All I can say: please don't back...
- Mon Sep 09, 2013 13:53
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 13583
Thanks Mark, Thanks for the link, I have been reading quite a lot on Len Poli's site. He has some good info although he also has a couple of recipes were he uses cure 2 where I would think cure 1 is more likely. The "direct" address is http://lpoli.50webs.com/ He actually mentions cold smoking of sa...
- Mon Sep 09, 2013 07:50
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 13583
Thanks guys, I could smoke them for a long time if needed, but I would figure that up to 10 hours would be more than long enough as that gave a good smokey taste to half chickens, but also to pork chops and sausages are actually smaller in diameter? I would also figure that I would be safe as the so...
- Sun Sep 08, 2013 10:22
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 13583
The Preservation Of Sausages
I've done a pretty thorough search to make sure I am not asking questions that have been asked a million times before. But if it turns out I am not a very good searcher, then please provide me with the appropriate link! Anyway, here is the story and the queries: I am planning on making some fresh an...
- Sun Sep 08, 2013 09:16
- Forum: Recipes from around the world
- Topic: smoked eggs <+> Scotch eggs --> smoked Scotch eggs?
- Replies: 3
- Views: 12859
It has been the most simple thing ever! Whenever I cold smoke something, I just throw some hard boiled eggs in the smoker as well. Just crack the shell beforehand. I haven't actually been thinking about doing anything else with it as I have just peeled and eaten them. I imagine that it would be nice...
- Sun Sep 08, 2013 07:43
- Forum: Smokehouses. Construction and Maintenance.
- Topic: my smoker
- Replies: 4
- Views: 14285
- Sat Sep 07, 2013 21:08
- Forum: Smokehouses. Construction and Maintenance.
- Topic: my smoker
- Replies: 4
- Views: 14285
Thanks ChuckW Yes, I got sodium nitrite in a 8% formulation. I have tried my hands on Salt Boiled eggs Half chicken Pork chops Chicken breasts All of them cold smoked. I think the salt is better hot smoked as the flsvour is just to subtle. Smoked eggs are awesome and I got myself addicted th smoked ...
- Sat Sep 07, 2013 11:07
- Forum: Smokehouses. Construction and Maintenance.
- Topic: my smoker
- Replies: 4
- Views: 14285
my smoker
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...
- Mon Aug 12, 2013 12:19
- Forum: For beginners
- Topic: what is the easiest to smoke for a beginner?
- Replies: 10
- Views: 7526
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...
- Sat Aug 10, 2013 11:51
- Forum: For beginners
- Topic: what is the easiest to smoke for a beginner?
- Replies: 10
- Views: 7526
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...
- Sat Aug 10, 2013 08:52
- Forum: For beginners
- Topic: what is the easiest to smoke for a beginner?
- Replies: 10
- Views: 7526
what is the easiest to smoke for a beginner?
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) ...
- Mon Aug 05, 2013 07:34
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 42865