thank you so much for so much explanation.
after carefully reading your post, i have tried my maze smoke tray. and there was a fire in my smoke, ahahaha. it's okay, i saw it coming.
i also have that smoke tube, i purchased it for my bbq grill, but never got to use it. i think it's bigger than...
I didn’t explain it clear, sorry about that, I mean I use wood dusts in the smoke box, then I burn a piece of charcoal on the fire, and throw it in the smoke box to light the dust, works so so...light smoke, and not steady. As of today I think it’s gone after about a hour or so....
i am very new to smoking, so this might seem a bit stupid.
I’m trying to smoke some sausages, and my smoker, a glass door Chinese made electric smoker, won’t give me any smoke below 90c.
I smoke the sausages from 50c to 70c, so,if it goes above 90c, it’s screwed.
Could anyone educate me about...
ok guys! thank you for all your help!
as for today, i have successfully done my best chicken sausage!
as i read above, i have taken the advice of not putting in any water.
today, i used 1# of chicken trimmings, i still suspect that they are actually thigh meat, 1 egg white, and some oat.
this time, I used chicken trimmings, i suspect it’s manly chicken thigh meat.
So I used 750g of chicken trimmings, and 250g of oil emulsion. My goal is to try to see if this recipe would also work for fresh sausage. this is an original smoked polish sausage from the green book
The result as...
I am craving for some savory snack sticks on the sweet side. anyone has some good recipes on that?
plus, what is the exchange ratio between dextrose and granular sugar? and the ratio of stevia and sugar? from the retailer, they claim that stevia is about 280 times sweeter than sugar?
hi guys, once again, i am asking for some ideas.
good news is, i made some great smoking sausages according to the recipes from the sausage bible.
chicken breast, 750g
oil emulsion, 200 g
cure 1, 2.5g
garlic, 1tsp, didnt have fresh garlic with me...
everything is sky high. because the african pig virus, if it's called that, has reached here, and the whole country is slaughtering pigs, burning and burying them. so, yeah, no more pigs for this country.