Search found 173 matches
- Mon Sep 09, 2013 13:53
- Forum: For beginners
- Topic: The Preservation Of Sausages
- Replies: 11
- Views: 12480
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: 12480
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: 12480
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: 7812
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: 9184
- Sat Sep 07, 2013 21:08
- Forum: Smokehouses. Construction and Maintenance.
- Topic: my smoker
- Replies: 4
- Views: 9184
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: 9184
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: 6860
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: 6860
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: 6860
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: 38531
- Thu Aug 01, 2013 16:03
- Forum: For beginners
- Topic: When is it safe not to use nitrite/nitrate?
- Replies: 11
- Views: 8663
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...
- Tue Jul 30, 2013 07:55
- Forum: For beginners
- Topic: When is it safe not to use nitrite/nitrate?
- Replies: 11
- Views: 8663
- Sun Jul 28, 2013 05:47
- Forum: For beginners
- Topic: When is it safe not to use nitrite/nitrate?
- Replies: 11
- Views: 8663
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...
- Fri Jul 26, 2013 17:05
- Forum: For beginners
- Topic: When is it safe not to use nitrite/nitrate?
- Replies: 11
- Views: 8663
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...