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  1. frankie007

    How to avoid tough skins on smoked sausage?

    I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C...
  2. frankie007

    Pork collar tasso

    Smoked some collar, salt box method Quick brine, dried overnight , low 60C couple of hours than 100C to finish. Weather is getting colder I use it for stews/soups or to make pasta with it. It makes everything taste way better
  3. frankie007

    Smoked some belly...

    5 kg belly cut in half, 6 days dry brined. Uncovered overnight, smoked over cherry chunks for 3,5 hours
  4. frankie007

    Balkans style sausage

    Pork neck, beef and back fat mix. Coarsely ground once, heavy on garlic paprika, some caraway. Fresh they were excellent and smoked too. I stuffed them in sheep's skins. I am starting to realy like them as they are thin and you can hardly notice them. Nice snap
  5. frankie007

    Pork loin for sandwiches

    These 2 pieces of pork loin were in brine for 2 days, overnight drying then 4 hours low and slow. I can not show up without these at Christmas any more as the loin sandwiches have become tradition for boxing day. Happy holidays to all smokeheads out there
  6. frankie007

    Garlic & caraway smoked

    Today I smoked some all pork garlic and caraway sausages. On Monday its the loin ( in the brine at the moment). Loin is for sandwiches on Christmas day as per tradition
  7. frankie007

    been smoking belly....

    It's freezing here in London but smoking must go on.....
  8. frankie007

    Dry cure for side of salmon for hot smoking

    I have always wet brined sides of salmon, left them over night to get tacky and hot smoked them day after with success. Wet brining has now become difficult because of lack of space and I need advice about dry brining, times etc. I have in the past made gravadlax where the salmon is brined 48...
  9. frankie007

    freezing hot smoked salmon

    Has anyone frozen hot smoked salmon? What is it like when out I wander?
  10. frankie007

    Smoked black pudding(blood sausage)?

    I made black pudding9blood sausage) a few times using different recipes. I never made it in a casing always in a tray/terrine and baked. I was wondering if I made it in the hog casing and poached it could I give it a light warmish smoke afterwards ? Did any of you guy do anything similar?
  11. frankie007

    Easter Sunday smoke

    Dry brined pork loin, with quite a bit of brown sugar [Canadian bacon style). Had to do a few sausages as it would of been rude not to....j
  12. frankie007

    EGGS AND HEAVY CREAM RECIPE BRATWURST SMOKED?

    I made bratwurst with heavy cream and eggs before but was wandering can you add pink salt to the mix and hot smoke them? Has anyone of you good people tried it? I think I might give it a go....
  13. frankie007

    Hello from rainy London

    Hello all, Just to say hi. I have been smoking for about 10 years. This (pictured) is my second smoker that I built. I smoke mainly sausages, belly, loin, Tasso and have done pastrami on occasion....Looking forward to getting info form you guys but I have to admit I was lurking for a while
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