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  1. smokeaddict

    Antioxidant

    Members, Does anyone use antioxidants in addition to nitrite/nitrate in smoked products ? If so, what do you use, why, where do you source it, and how ? Thanks, Gus
  2. smokeaddict

    Salami drying too fast

    Thank you again for your input. I meant to enquire a whole ago re your comment, "Equalization of the liquid in the chubs. This could affect the integrity of the meat." Would you mind elaborating on that please ? What might happen to the meat ? Regards, Gus
  3. smokeaddict

    Salami drying too fast

    Thank You for the reply. Have since completed the drying cabinet. I will resume the process. Do you find any risk in this ?
  4. smokeaddict

    Salami drying too fast

    Do you mean during hanging in the cellar Dave ? No fan, not much, if any air movement in there.
  5. smokeaddict

    Salami drying too fast

    Max 20, overnight, using an Amazen pellet smoker.
  6. smokeaddict

    Salami drying too fast

    Thanks for the reply. Used fibrous casings. Since the earlier post, I cut one. Tastes great, full of flavour, a little "raw" but not much. Expected case hardening, but not in evidence. If I get to assemble the drying chamber shortly, do you think it is worth continuing with the drying process ...
  7. smokeaddict

    Salami drying too fast

    Years of sausage making led to my first salami. 3750g meat, stuffed into casing, hung in the cellar initially for 6 days, smoked four non consecutive days (only at night av temp 10 º C. ) The conditions in the cellar are not ideal, though always at 17.5 º C, humidity 70 %. After the last...
  8. smokeaddict

    Dryish pulled pork

    I thought so too. I took it out of the smoker after 11 hours, it was @ 170, wrapped it in foil and put it into the oven which was set to 200. It took another four hours to get to 205 from there. Into a cooler for an hour. It was an unusual shoulder, maybe the apprentice deboned it, was a mess of...
  9. smokeaddict

    Dryish pulled pork

    Hthanks very much JJ ,
  10. smokeaddict

    Dryish pulled pork

    That makes a lot of sense, thank you ! Gus
  11. smokeaddict

    Dryish pulled pork

    Thank You JJ ! If Coke is banned in the house, will the sauce suffer from exclusion ?
  12. smokeaddict

    Dryish pulled pork

    Thanks very much, I will try that finishing sauce, Regards, Gus
  13. smokeaddict

    Dryish pulled pork

    Disappointing result after 14 hr process. Great bark and flavour, but not juicy, took the 6 lb butt to 205, rested in foil and cooler, zero juice collected in the foil. Has anyone tried a successful method reheating the leftovers and introducing some sort of moisture, apart from adding sauce ...
  14. smokeaddict

    Refrigerator build for cold smoking using an a-maze-n generator

    Mate, I don't know how far you got with your project, I built a plywood smoker and added refrigerator copper coils, using an amazen pellet smoker. No problem at all with it staying lit, works really well for cold smoking. I don't use it for hot smoking, nbecause I don't know what effect...
  15. smokeaddict

    Smoked Duck with Honey Balsamic Glaze

    Steve, That duck looks great ! How was the skin, crisp ?
  16. smokeaddict

    Shoulder Ham

    Mate, It was sliced almost straight out of the smoker, ( couldn't wait ), and it is a shoulder, so different texture to the leg. The flavour is way better than the store bought, the brine contained flavouring ingredients which lifted it. Probably the most outstanding feature of the flavour is...
  17. smokeaddict

    Wrinkled Casings/Darker Color

    Hi Cmix, Firstly, nice job ! To your questions; A good sausage is minimum 20%, but ideally 30% fat. After stuffing, place sausages in fridge - uncovered for up to three days. This allows the flavours to develop, the cure to do its magic and the skins to dry out a bit ( I know this wasn't a...
  18. Shoulder Ham

    Shoulder Ham

  19. DSC04637.jpg

    DSC04637.jpg

    • smokeaddict
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  20. DSC04636.jpg

    DSC04636.jpg

    • smokeaddict
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