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  1. gasbag

    Smoking sausages? Cuts of pork? (Newbie)

    Thanks for the replies all. I use a pocket butane torch as well, very similar to the one boykjo mentioned.  The Redgum sawdust I use is actually very, very coarse, but I have dried it out thoroughly in the microwave, and that has helped quite a lot.  The thing is, I have no problem whatsoever...
  2. gasbag

    Smoking sausages? Cuts of pork? (Newbie)

    I've tried smoking some cured sausages, along with some cured Pork Fillet using my Amaze-N Sawdust Smoker filled with clean, dry Redgum sawdust (which my butcher uses for his ham and bacon).  I found it very, very difficult to get the sawdust smouldering reliably, even with a pocket butane...
  3. gasbag

    Cold-warm smoker - electrical safety concerns

    Okay, let me explain. I got this Redgum sawdust (a whole massive, whopping big sack of it) from my butcher, who uses it to smoke his hams and bacons.  And the taste and smell of his ham and bacon is unbelievable.  He has a smokehouse, and if I remember correctly, he said he gets individual...
  4. gasbag

    Recipes - guide to quantities of spices?

    Eman Thanks for your reply - glad someone has tried this. I was thinking I might put the meat through the mincer with one of the mincing discs inserted (to mince the meat), then remove the mincing disc when this is done.  Then I would mix all the finely chopped vegetable/spices/mince in a bowl...
  5. gasbag

    Recipes - guide to quantities of spices?

    I really appreciate all the advice, well and truly. But one specific question I want to ask - has anyone personally tried mixing very finely chopped herbs/spices/vegetables, then mixing them with the meat through a hand-cranked mincer?  Yes/No?
  6. gasbag

    Cold-warm smoker - electrical safety concerns

    Thanks for all the replies from everyone - really do appreciate it. I've ordered the Amazen SAWDUST smoker, not the PELLET smoker.  I spoke to one of the Aussie retailers, and they told me the Pellet smoker will work for either sawdust or pellets, but the sawdust is likely to burn up fairly...
  7. gasbag

    Recipes - guide to quantities of spices?

    Thanks for the replies. The cure I am using is called Kuritkwik, and it has 12.5% Sodium Nitrite (but no Nitrate); it's pretty strong stuff, I know.  On the label it gives advice for how much to use: For smallgoods: use 60g per 50kg meat (This is what I plan to do soon) For 20% pump: use 65g...
  8. gasbag

    Recipes - guide to quantities of spices?

    I'm looking at making two sorts of homemade cold-smoked sausage, starting with two basic recipes; Beef Celery Parsley Garlic Pork or Beef Sweet paprika powder Garlic Pepper Obviously the name of the game is experimentation, but I would like a rough guide to start with, in regards to...
  9. gasbag

    Cold-warm smoker - electrical safety concerns

    I recently used a 40 Watt soldering in a cold smoking set up.  Not only did it trip out the Residual Current Switch in my fuse box, but even after I disconnected the Soldering Iron (which had shat itself) and turned off the power point, the Residual Current Switch still could not be turned back...
  10. gasbag

    store bought sausage smoking?

    This thread is pretty much what I'm trying to do.  I've finally sourced some traditional sausage that doesn't contain any flour or meal - this has been half the battle.  As stupid as this may sound, I plan to do one of two things: Gently dry-rub cure them with a 12.5% Sodium Nitrite curing...
  11. gasbag

    soldering iron and cold smoking

    I've known for a short while about cold smoking with soldering irons. I recently went to a hardware store to choose a soldering iron for cold smoking.  For goodness sake?!?  There were so many to choose from.  Different sizes, wattages, etc.  I expected the heating element part of the soldering...
  12. gasbag

    Smoking sausages? Cuts of pork? (Newbie)

    Yet again, thanks so much for the replies.  Never taken for granted. Why am I steaming the sausages to get rid of the fat?  Firstly (and most obviously), I simply want to get of the fat, because it has huge numbers of kilojoules/calories (pretty obvious).  Secondly, I have been...
  13. gasbag

    Cold-warm smoker - electrical safety concerns

    Hi there! I have a small, 4-burner gas BBQ with a hood that I'm thinking of setting up as cold-warm smoker.  As a heat source, I'm thinking of using an old, old, old Sunbeam deep fryer, which looks very similar to the pale deep fryer shown in the attached image.   It also has a deep fryer...
  14. Sunbeam (new) deep fryer + basket.gif

    Sunbeam (new) deep fryer + basket.gif

    • gasbag
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  15. Sunbeam (old) deep fryer.jpg

    Sunbeam (old) deep fryer.jpg

    • gasbag
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    • Album: Default
  16. gasbag

    Hot smoker? - Newbie needs tips

    Thanks for the replies - much appreciated I can understand what you're saying about the size of the BBQ being a problem, in regards to volume of fuel and indirect heat.  I also have a gas BBQ with a hood, along with an old, old, old casserole-type heating pot (that's on it's last legs) with an...
  17. gasbag

    Newbie from Downunder!

    Thanks heaps for your replies in the Forums; I really do appreciate it, and then some.  I live in Adelaide, South Australia (GO THE CROWS!!!!) I recently posted this message below in the forums, so if you can possibly offer some advice, I'd really appreciate it...
  18. gasbag

    Newbie from Downunder!

    Thanks heaps for your replies in the Forums; I really do appreciate it, and then some.  I live in Adelaide, South Australia (GO THE CROWS!!!!) I recently posted this message below in the forums, so if you can possibly offer some advice, I'd really appreciate it...
  19. gasbag

    Hot smoker? - Newbie needs tips

    Hello all!  I'm quite likely going to set up a small Weber BBQ as a hot smoker: http://www.weberbbq.com.au/ProductPage.php?pc=k121024 The question I have is if I'm going to use heat beads and (possibly) some red gum as a heat source, I want to know how much I should be adding.  Generating some...
  20. gasbag

    Smoking sausages? Cuts of pork? (Newbie)

    Hi there! I've made my own oven-dried beef jerky many, many times, and it's turned out brilliantly - great texture, great flavour, and not the slightest risk of food poisoning.  Now, there's a few other things I have in mind, but I need some tips and advice from others.  I'm looking to either...
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