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UK curing and smoking.

post #1 of 4
Thread Starter 

New member here, had a smoker for about a year or so, and use it regularly. Always got some bacon curing ready for smoking and love planning ahead for family and friends. Did 4 courses all on the hot smoker a few weeks ago and it was awesome (if a little smokey!).

Anyway, I made some sausages a couple of months ago and they were awful, I think there wasn't enough fat (or flavour) in them. Anyone got a simple, good quality recipe for normal, everyday sausages?

Thanks in advance
post #2 of 4
Hi Badgero, Welcome to our "Family" and "Addiction"

Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

Please take time to look at the UK Smokers Forum,


And introduce your self on the UK Roll Call


What are in the UK are you?
What course did you do and who with?
How did you find us?

Smokin Monkey 🇬🇧
post #3 of 4
Thread Starter 

Sorry, I should have been clearer, I meant courses as in starter, fish course, main and dessert 😅

I live in Worcestershire and bought Jeffs book soon after getting the smoker as a present. Very pleased I got the book, as the mods he suggested for my Brinkman water smoker have made a massive difference.

I look forward to knocking ideas round with you guys.

post #4 of 4

texas.gif  Good morning and welcome to the forum, from a nice day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



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