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  1. smokeaddict

    Duck skin sausage

    Hello Fellow Sausagers, This recipe is my version of a classic, probably French, which was the result of wanting to use every bit of an animal, wasting nothing. The wonderful taste of the crispy duck skin on the outside, with whatever your imagination can create on the inside is an...
  2. Neck.jpg

    Neck.jpg

    • smokeaddict
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  3. smokeaddict

    Cold smokers

    Bearcarver, I used your suggestion re the ice in the smoker for the second smoke today, amazing, the temperature inside the smoker dropped by some 50 deg. Not sure if this is the long term solution, but here's a photo of the results. Thanks for your help ! Gus
  4. smoked.jpg

    smoked.jpg

    • smokeaddict
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  5. smokeaddict

    Cold smokers

    Paul, Todd Bear, Arnie, Craig, Al, Thanks Guys ! What a welcome ! The temperature here in summer can be 105 + and in winter, lowest may be 55 overnight. I am wanting to cold smoke sausage, pork belly, known here as Speck, hams, bacon after salting for up to six weeks, then smoking for up to...
  6. DSC03484.jpg

    DSC03484.jpg

    • smokeaddict
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  7. smokeaddict

    Cold smokers

    Ladies and Gents, I am a newcomer to the SMC, came across it looking for answers on cold smoking in Sydney, where it never gets cold like US and CAN, but that means outside temp is always going to affect the smoke.  Are there ideas for delivering cooled smoke to a satellite smoke house please...
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