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    Can you warm smoke with an electric smoker?

    i am very new to smoking, so this might seem a bit stupid. I’m trying to smoke some sausages, and my smoker, a glass door Chinese made electric smoker, won’t give me any smoke below 90c. I smoke the sausages from 50c to 70c, so,if it goes above 90c, it’s screwed. Could anyone educate me about...
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    New trial of chicken Italian sausage

    this time, I used chicken trimmings, i suspect it’s manly chicken thigh meat. So I used 750g of chicken trimmings, and 250g of oil emulsion. My goal is to try to see if this recipe would also work for fresh sausage. this is an original smoked polish sausage from the green book The result as...
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    any good snack sticks recipes?

    I am craving for some savory snack sticks on the sweet side. anyone has some good recipes on that? thank you! plus, what is the exchange ratio between dextrose and granular sugar? and the ratio of stevia and sugar? from the retailer, they claim that stevia is about 280 times sweeter than sugar?
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    made some low fat chicken sausage, and please help with additives of fresh sausage!

    hi guys, once again, i am asking for some ideas. good news is, i made some great smoking sausages according to the recipes from the sausage bible. chicken breast, 750g oil emulsion, 200 g water, 50g salt 18g cure 1, 2.5g pepper, 2g sugar 2.5g garlic, 1tsp, didnt have fresh garlic with me...
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    what does alabama white sauce taste like?

    so it's a vinegar based sauce. people claim it to be so good..... i am not such a fan of sour things, so .... is sourness the dominant taste of the sauce? thank you!
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    Can you make chicken bacon with bacon cure?

    call me crazy, but as the war goes on, I will probably not be able to afford pork for sometimes. So, I have this idea, what if, I cure chicken breast with bacon cure? I know it doesn’t have any fat within, but it’s cheap and I guess good protein for the weight losing? So, I have this cure...
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    just want to make sure, this is THE cure 1!

    i bought the Prague powder premium one from amazon. I know this is poisonous, so I just wanna post this, and make sure this is the cure 1, that’s list in every recipe. And don’t overdose and die by eating my own bacon and sausage, thanks guys for confirming the obvious and save my life. Many...
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    Is the thickness of the belly a problem?

    i found some very cheap, well comparably, pork belly. But it’s a bit thin, about nearly two inch, and a bit more fat. I m wondering if it would work? And speaking of which, can you fail on making bacon? Are there any common errors you could make?
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    skimmed milk powder & NFDM, same thing????

    it seems that i cant find NFDM to buy at my location. but they do have skimmed milk powder everywhere. so i am wondering if they are the same thing? i checked online, it says, the only difference is the protein level for NFDM is not standardized. so...any ideas?
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    My first Italian sausage, and please help me improve!

    So, I have followed foodwishes recipe for Italian sausage. I used three lbs meat as it calls, and mixed in 40g of soy protein isolate, which is 3% of the meat weight. I boiled some, smoking some and steaming some at the moment. I weighted three links for 335g, and after boiling at 78c for 16...
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    using baking powders in emulsified sausage?

    has anyone ever seen something like that? i have been making some cha lua recently. it's a kind of emulsified sausage from viet nam, those white meat you see in a banh mi. so it's made like bologna. i checked out some of the recipes, and they all require about 1 tsp of baking powder per lb...
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    Mix up chicken and pork for sausage? good idea?

    hi guys. i have been reading some threads here, and finally decided to register. i am new to making sausages, and recently , i have came to this question. unfortunately, pork is a bit pricey here at where i live, and i am trying to mix up some chicken with pork. I am wondering if its going to...
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