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...

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...

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...

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...

Definitely,
I just need to find out a bit more about cold smoking fish.

My next project is going to be smoked sausages.
I have a couple of questions there, but that will be a separate post.

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 ...

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...