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Hi All I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any. I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT hit 145f. Stanley says that for a drier sausage to air...

Hi all, All set for a morning of sausage making. Today I had planned to do my first batch of smoked sausages. I have just realized that most recipes, although not all, call for the mix to be refrigerated for 24 hours before smoking. Is it possible and safe to stuff, leave a few hours then smoke...

Hi All, I though I had got a bargain in buying some great looking loin from the supermarket and when I unwrapped it was a boned out leg,, very nicely rolled and looking as well as marked as loin! I have gone ahead and used a cure for bacon, including corriander seeds, mace, pepper (in addition...

Hi All, I have been making fresh sausages for past few months. Favorite so far are Italian, with toasted fennel and star anise. I want to make some cure sausages, cacciatore type, but don't have an area where I can control humidity for the cure. I believe I can make cured sausages using #1...

Hi Everyone, I am new to smoking food, but love cooking. I have a Hark Electric Smoker, which had its first run yesterday with mixed results. Looking forward to being part of the forum as I explore this form of cooking and enjoy the results! John

Hi All, I have just tried out my new Hark electric smoker yesterday.  The result was a bit too acrid and bitter - any advice welcome! I wanted to start with something that wouldn't take too long to cook, so decided to try chicken breasts.  I made a basic rub from salt, sugar, garlic pwdr...