Evening all! I’m in the UK and am looking to build a smokehouse mainly for fish but also meats. Not yet decided on whether to build this in brick or wood. Any suggestions/ recommendations?
Many thanks in advance.
Hey there - I was reading your summer sausage recipe and see you said you let it ferment in the fridge for 2 days. Is there anything wrong with letting it ferment for 2.5 days by chance? Time wise we can't make it work within the 48 hrs. Thanks in advance for your help.
hello there i have a simple question for you ... why would a person use say cure ..as compared to salt with salty ingredients ( soya sauce ) i believe the salt will still help to store the meat ... and even then how much cure would a person use for say jerky.thank you a
hi i want to go and try to make /smoke some hamburger jerky. i would like a good recipe please ,and what kind of temperatures to go for, i believe final internal temp is 165 . you see i make a lot of muscle jerky with no problem using my own recipe,i Have also tried this type of jerky before( hamburger type) with ... not good results ... ( turned out as glorified meat loaf)
I was watching a video on you Tube this morning and all of of sudden I realized I knew the person I was watching. It was YOU DISCO ! I was like this guy looks familiar and sure enough I have confirmed that today !