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Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas...

First dry aging process nearing completion. I am the one meat eater in the house. The rib eye 4 point is far too much to consume and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the...

A question for the experienced dry agers. After years of charcuterie making, imagining that I have enough knowledge to get into dry aging whole muscle, in a just set up mini fridge. I assume there is a difference between the empty, and the loaded unit outcomes of settings, that is, for example...

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

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...

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 ...

Posted with thanks to Pops for his assistance and advice, without which this project could have been a dog's breakfast.... Brined a couple of whole shoulders for two weeks  Midway, on advice from Pops, deboned them This step really was a dog's breakfast, bits wanted to...

Members, what would you advise ? I have two very large, thick ribs to do. The last cooked this size took seven hours to finish, and this time I don't have that much time, lunch is at 1pm. Would you think cooking half way the day before, say four hours, the next morning finish would be successful...

These traditional Croatian, skinless sausages are a knockout grilled over a charcoal fire. They are usually served with a relish called Ayvar, which is a mix of grilled capsicums, eggplant, garlic and seasoning, and with chopped red onions. Available all over the former Yugoslavia too, their...

For those who like oriental flavours, this a a simple (if cheating!) way to get those flavours into a sausage. Usually i abhor using commercially produced flavourings, but a lazy sunday resulted in these snags. To coarsely ground chuck steak I added pork fat, a can of mild satay sauce, salt...

Anybody know from experience what this might be guys? The belly was brined for 7 days, some flavours inc Maple syrup, #1 cure exactly to weight of meat/ratio. Smoked for six hours. It may be hard to tell from the photos, there is  white liquid seeped from the fat, in one or two small places. Not...

Before I joined, browsing the site, seeing the title "Fatties", I thought it must be a section dedicated to members with a weight problem as a result of  Q consumption, and help with this problem. So, never looked into fatties, until a rainy day a week ago, and then discovered this world of...

May I show members what we in Oz do for a steak sandwich ? Or, more accurately, what I do.  First, steal a piece of fillet steak, slice 8mm thick,  butter in hot pan, 40 seconds per side. Slice a large onion, in same pan with oil added, saute until golden - same pan, cook your home made bacon...

Fellow members, I thought I should share a monumental screw up with the forum, if only to prevent similar errors ! The pictured pork shoulder was brined, injected, salt, sugar, #1 and some spices for five days. Smoked @ 225 for five hours. Looked, tasted just wonderful. As I proceeded to section...

I am Gus, a retired cabinetmaker/furniture designer, who now has all the time in the world (ah. well, limited by fate of course!) to do what I love the most.....cook for family and friends in the sure knowledge that I know bugger all. Food has been a lifelong passion, and now, having discovered...

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...

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...