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Recent content by frankie007
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I went around the problem on my UDS by cutting out the piece on the bottom and fitting in a draw which I can pull out and put in charcoal, or open for extra ventilation. It is a gane changer
I made black pudding9blood sausage) a few times using different recipes. I never made it in a casing always in a tray/terrine and baked. I was wondering if I made it in the hog casing and poached it could I give it a light warmish smoke afterwards ? Did any of you guy do anything similar?
I was reading about that in various books! Very old school where you live, and great BBQ culture, It's my dream to visit the region one day. Thanks for the welcome!
I made bratwurst with heavy cream and eggs before but was wandering can you add pink salt to the mix and hot smoke them? Has anyone of you good people tried it?
I think I might give it a go....
Very warm welcome from US of A! Thank you guys. Was reading this book last few days( charity shop buy £3) and although is about the Caroline's and whole hog bbq it did inspire me to get out and get some meat and make a batch of spicy sausages.
Hello all,
Just to say hi.
I have been smoking for about 10 years. This (pictured) is my second smoker that I built. I smoke mainly sausages, belly, loin, Tasso and have done pastrami on occasion....Looking forward to getting info form you guys but I have to admit I was lurking for a while