Recent content by frankie007

less than 10 % I would think, it will not produce juicy sausage. I would use fatty pork instead as venison is lean. Butchers use a lot of scraps and quite a lot of fat for their mince so if the meat is minced already than it might be fattier than they claim, which for this application would be a...

Those look great, good work

5kg bone in belly. Ribs for dinner a week ago. Dry cure, including juniper beries & rosemary . Turned over daily, washed and dried after 6 days, overnight in the fridge. Smoked today on my drum for 4 hours 9ver cherry ch7nks 225 F give or take. Bacon sorted for few weeks....

Get a small spice/coffee grinder and grind your own. In the long run it will be cheaper because you buy a bag and if you don't use it spice mix fades. I personally don't use many spices and hove come after many batches to the recipes I like and use. As stated above this can be a very expensive...

Usually pork sausage, cure #1, garlic, spice...

Wait, I always leave anything I smoke in the fridge uncovered to go tacky so smoke can adhere ....

Ok, I will try and smoke them at lower temp as well as transfering the casings in to a jar of brine. Thanks

Yes I buy them dry in salt

I do rince them inside &out

I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C...

Smoked some collar, salt box method Quick brine, dried overnight , low 60C couple of hours than 100C to finish. Weather is getting colder I use it for stews/soups or to make pasta with it. It makes everything taste way better

Very nice that, good work....

Around 200/225F , I burn really nice charcoal plus cherry wood this time round

5 kg belly cut in half, 6 days dry brined. Uncovered overnight, smoked over cherry chunks for 3,5 hours

Those look great, good work. I use scotch bonnet peppers and slice them. I leave mine in the cupboard out of the sun. It is a staple in our house as it has so many uses