Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. frankie007

    BOUDIN!! 70#.....Long, lots of pics...

    Do you ever smoke those?
  2. frankie007

    Drum smoker help

    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
  3. frankie007

    Smoked black pudding(blood sausage)?

    Thanks Smokerjim I think I will give it a go one of these days
  4. frankie007

    Smoked black pudding(blood sausage)?

    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?
  5. frankie007

    Easter Sunday smoke

    Indeed Ryan, bourbon lubrication as it is still a bit chili over here
  6. frankie007

    Easter Sunday smoke

    Dry brined pork loin, with quite a bit of brown sugar [Canadian bacon style). Had to do a few sausages as it would of been rude not to....j
  7. frankie007

    Hello from rainy London

    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!
  8. frankie007

    Hello from rainy London

  9. frankie007

    EGGS AND HEAVY CREAM RECIPE BRATWURST SMOKED?

    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....
  10. frankie007

    Hello from rainy London

    Representing Canada! I like it
  11. frankie007

    Hello from rainy London

    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.
  12. frankie007

    Hello from rainy London

    Thank you very much! This is from this morning
  13. frankie007

    Hello from rainy London

    Thank you!
  14. frankie007

    Hello from rainy London

    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
Clicky