Recent content by frankie007

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

Looks really good

I think haggis is made with lamb pluck and uses pin head oats which are different from regular breakfast oats.

Beautiful....