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thank you so much for so much explanation.
after carefully reading your post, i have tried my maze smoke tray. and there was a fire in my smoke, ahahaha. it's okay, i saw it coming.
i also have that smoke tube, i purchased it for my bbq grill, but never got to use it. i think it's bigger than...
I didn’t explain it clear, sorry about that, I mean I use wood dusts in the smoke box, then I burn a piece of charcoal on the fire, and throw it in the smoke box to light the dust, works so so...light smoke, and not steady. As of today I think it’s gone after about a hour or so....
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...
ok guys! thank you for all your help!
as for today, i have successfully done my best chicken sausage!
as i read above, i have taken the advice of not putting in any water.
today, i used 1# of chicken trimmings, i still suspect that they are actually thigh meat, 1 egg white, and some oat.
oh my...
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...
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?
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...
everything is sky high. because the african pig virus, if it's called that, has reached here, and the whole country is slaughtering pigs, burning and burying them. so, yeah, no more pigs for this country.
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!
I am currently working in china. i will be back to canada soon...chinese pork price is crazy, the price is going to go much higher, and wont come down for another 2 to 3 years.
i cured chicken breast before.
onion powder, garlic powder, salt and honey. cured for 2 or 3 days. and it turned out great. but, like you said, dry, yes.
my god thats nice!
and i cant. pork butt is about $5 Canadian dollar per pound now. we will soon be going back to the 60s, the government will be limiting the pork supply.
so you could also make bacon with pork butt, thats what i was thinking two days ago. because i saw the belly on the market...
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...