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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...

Thanks guys. Appreciate your advice.

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...

Thanks for the feedback. Was wondering if i should have taken rind off before smoking... Any thoughts? Sent from my iPad using Tapatalk HD

And before the rind removed - with slight photo retouch from my daughter :) Sent from my iPad using Tapatalk HD

Hi all, Still not sure if this was a loin or leg??? Smoked for 2 hours at 100f Then 7 hours at 195, until IT of 145. Looks a little dry, but can't wait to try. John Sent from my iPad using Tapatalk HD

Thanks for your help Robert How much wood should I use and should I actually smoke for all 20 hours or just the first few? Rgds, John

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...

Thanks everyone.  I appreciate the advice. I'd like to do dry cure, but dont have the humidity chamber..yet :) I have seen a recipe for a smoked "pepperoni", I might give this ago, unless anyone has other suggestions (for getting closer to dry cure). I have both of the cures at home and have...

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...

ok, when i did try opening the vent, smoke billowed out, thick and grey, so sounds like too much smoke.

Dave, The smoke looked grey to me. should I always leave the vent open for all cooking? thanks again, John

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

Thanks for your help guys!  heading to the roll call now...

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...