Recent content by frankie007

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  1. frankie007

    Balkans style sausage

    Pork neck, beef and back fat mix. Coarsely ground once, heavy on garlic paprika, some caraway. Fresh they were excellent and smoked too. I stuffed them in sheep's skins. I am starting to realy like them as they are thin and you can hardly notice them. Nice snap
  2. frankie007

    How Do You Afford This Addiction?

    chef for 30 years, life sentence, but would not wan't to do anything else really....Been curing and smoking for 10 years or so and enjoy it immensely. Wanted to make a living from it and started doing brunch with all my products this winter but the bar in which I was doing it in folded. Shame as...
  3. frankie007

    Pastrami Beef Tongue

    Tongues are tough old things, how long did it take? I presume it was a beef /ox tongue?
  4. frankie007

    Hello from Idaho!

    Welcome. Lot of knowledge here and a willing group of people ready to help
  5. frankie007

    Is a long smoke pipe worth it?

    Trench and a long pipe is definitely a cold smoking device. A very small fire is made at the end of it and a single piece of wood is placed on it to generate smoke. I heve seen those when I was living in Yugoslavia. Its all cold smoking in the Balkans.
  6. frankie007

    Its been awhile. Canadian bacon time!

    Good work mate. Even cold it is great in sandwiches. Interesting that you dry brine yours. I always wet brine but then I can only do it in winter as i leave mine in the garage because it takes up too much space. Enjoy!
  7. frankie007

    Brining and smoking salmon

    It sounds like a lot of salt and then you had soy sauce as well. It needs adjusting but this stuff is all trial and error . I got my recipes and formulations that woek for me and I very the spices. I am sure you will nail it in the end
  8. frankie007

    Brining and smoking salmon

    I always wet brine salmon 4l of water 200 gr salt 125 sugar fennel seeds lemon and whatever spices you fancy I leave it overnight, wash it out In the fridge uncovered and pat dry Smoke tomorrow when salmon is tacky. It would take smoke better It takes me usualy4 hours to smoke it low without...
  9. frankie007

    Head cheese

    Great work, making head cheese is a noble endeavour. +1 on vegetables, they flavour the stock a bay leaf or two always make things better. Only trouble with looking at these threads is I am always hungry afterwards and I could murder a couple of thick slices of your head cheese
  10. frankie007

    Sausage fat ratio

    I go with up to 1/3 back fat with pork collar which is quite lean. Back fat is hard use that if you can find it. Venison is lean i would go heavier on pork if you are not adding fat
  11. frankie007

    Pork loin for sandwiches

    We will see in couple of days but in the past loin sandwiches were a hit. Emmentall, bbq sauce.....
  12. frankie007

    Pork loin for sandwiches

    These 2 pieces of pork loin were in brine for 2 days, overnight drying then 4 hours low and slow. I can not show up without these at Christmas any more as the loin sandwiches have become tradition for boxing day. Happy holidays to all smokeheads out there
  13. frankie007

    Garlic & caraway smoked

    4kg pork collar, 2 kg back fat ground twice (my butcher does this fir me). 5gr caraway 5gr paprika 25gr raw garlic ,18gr salt and a pinch of cure per kg of mix. It is garlic heavy but that is how I like it. I desolve the salt&cure in cold watter(100ml per kg) add the spices and work it in the...
  14. frankie007

    Garlic & caraway smoked

    Thanks guys, I can tell you they taste good too.....
  15. frankie007

    Garlic & caraway smoked

    Today I smoked some all pork garlic and caraway sausages. On Monday its the loin ( in the brine at the moment). Loin is for sandwiches on Christmas day as per tradition
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