Sausage makers, bacon expert and everyone else interested.
I have just started making sausages and bacon and am about to try my hand on smoking as well.
I have wanted to do this for a long time, but never really did.
Some of the entries in the pork challenge of last month made my mouth water, so I bit the bullet and went ahead.
So I tried some sausages the other day:
Finely cut shoulder pork with spices (hand cut)
The mincer with stuffer attachment etc all set up
The first ever sausages I made coming out
A tray of sausages
And finished on the braai (the other stuff at the side is belly pork)
I would like to see what you are all doing, and how you are doing it (set up, recipes, tips, smoked chicken, fish bacon, vegetables(?) etc etc).
I am building a cold smoker which will never work as a cold smoker here because of the climate, so maybe I should just call it a tropical smoker?
In the mean time I will be using my fake webber braai and I have also bought a proQ cold smoke generator which got delivered yesterday.
In the pork thread, this proQ thingy was used by Culinaire Zaken for cold smoking sausages and he seemed to like the thing and his sausages looked awesome, so I bought one.
Now I just need to find myself a precission scale so I can weigh the nitrite necessary for cold smoking accurately and then the sky is the limit (hopefully)
Please post all your experiments !!!
I have just started making sausages and bacon and am about to try my hand on smoking as well.
I have wanted to do this for a long time, but never really did.
Some of the entries in the pork challenge of last month made my mouth water, so I bit the bullet and went ahead.
So I tried some sausages the other day:
Finely cut shoulder pork with spices (hand cut)
The mincer with stuffer attachment etc all set up
The first ever sausages I made coming out
A tray of sausages
And finished on the braai (the other stuff at the side is belly pork)
I would like to see what you are all doing, and how you are doing it (set up, recipes, tips, smoked chicken, fish bacon, vegetables(?) etc etc).
I am building a cold smoker which will never work as a cold smoker here because of the climate, so maybe I should just call it a tropical smoker?
In the mean time I will be using my fake webber braai and I have also bought a proQ cold smoke generator which got delivered yesterday.
In the pork thread, this proQ thingy was used by Culinaire Zaken for cold smoking sausages and he seemed to like the thing and his sausages looked awesome, so I bought one.
Now I just need to find myself a precission scale so I can weigh the nitrite necessary for cold smoking accurately and then the sky is the limit (hopefully)
Please post all your experiments !!!