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  1. Lord Montgomery von Agoho

    Can I use this fat for sausages

    Newbie question. But can this type “fat” be used for sausages and/or salamis. It’s not back fat, it’s very “gooey” and difficult to cut with a knife. Got it from the belly region.
  2. Lord Montgomery von Agoho

    Ham not cured properly.

    Hi all. I took a fresh ham and seperated all individual muscles. Then I EQ cured them (2.5% salt 0.25% cure 1) for 12 day. After which I dried it in my ref for 24 hours to be finished smoking at 160-170 until int temp was 145. If you look at the picture, there is still a grey spot. Isn’t 12 days...
  3. Lord Montgomery von Agoho

    Curing salt change colour

    Hi all, I have some cure #1 that I’ve kept out of direct sunlight, still sealed that has turned white. Anyone knows why this is happening, and if it is still useable? Also is the “best before” a real thing?
  4. Lord Montgomery von Agoho

    Sausage not pink in middle

    I’ve been smoking a medvurst for the past 4 hours at around 160-170 f. Just cut through the test sausage. Nice and pink on the outside but grey on the inside. Anyone know why? I’ve added .25% curing salt. It’s at 160 f so ready to pull out but I’m thinking to let it stay in longer hoping it’s...
  5. Lord Montgomery von Agoho

    Chuds BBQ chicken

    Made some smoked chicken following chuds (Bradely Robinson) receipt really really nice. I put too much black pepper on the skin so it became too spicy but the brine is an awesome base brine (it was brined overnight). I used Topacio hot sauce, next time ill use a home made one. he cooked his...
  6. Lord Montgomery von Agoho

    Beef sticks

    made my fist batch of beef sticks, only 1kg to try fennel was useless, mustard seeds not powder also useless. black pepper underwhelming and not really spicy, thinking of adding cayenne to encourage more beer drinking. anyone has any suggestions on how to improve? also these were laying down...
  7. Lord Montgomery von Agoho

    How long does mince survive in sausage casing?

    Hi there, I’ve mixed and stuffed a batch of frankfurter meat that has spices and per 1000g used 18g salt and 2.5g cure 1. It calls for drying for one hour before smoking and then boiling it to a reasonable internal temperature. Unfortunately I don’t have time to start the smokehouse tonight so...
  8. Lord Montgomery von Agoho

    resting sausages before smoking

    hi there, I've made some frankfurters, that i will smoke and then boil. i have random spices and for 1 kg i have 18g salt and 2.5g cure 1. the receipt instructs me to let the sausage dry one hour before smoking. because of time constraints this has now proven impossible and i need to smoke...
  9. Lord Montgomery von Agoho

    Lost in the Philippines

    Linus here, Swedish living on a remote island in the Philippines for the past 10 years. Swine flu has hit our area once again so we cannot import any proper meat (even turkey for some reason) and corona has limited basically anything fun to do, so we decided to build a smoke house jut to feel...
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