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Get a small spice/coffee grinder and grind your own. In the long run it will be cheaper because you buy a bag and if you don't use it spice mix fades. I personally don't use many spices and hove come after many batches to the recipes I like and use. As stated above this can be a very expensive...

Usually pork sausage, cure #1, garlic, spice...

Wait, I always leave anything I smoke in the fridge uncovered to go tacky so smoke can adhere ....

Ok, I will try and smoke them at lower temp as well as transfering the casings in to a jar of brine. Thanks

Yes I buy them dry in salt

I do rince them inside &out

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...

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

Very nice that, good work....

Around 200/225F , I burn really nice charcoal plus cherry wood this time round

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

Those look great, good work. I use scotch bonnet peppers and slice them. I leave mine in the cupboard out of the sun. It is a staple in our house as it has so many uses

Looks really good

I think haggis is made with lamb pluck and uses pin head oats which are different from regular breakfast oats.

Beautiful....

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

chef for 30 years, life sentence, but would not wan't to do anything else really....Been curing and smoking for 10 years or so and enjoy it immensely. Wanted to make a living from it and started doing brunch with all my products this winter but the bar in which I was doing it in folded. Shame as...

Tongues are tough old things, how long did it take? I presume it was a beef /ox tongue?

Welcome. Lot of knowledge here and a willing group of people ready to help

Trench and a long pipe is definitely a cold smoking device. A very small fire is made at the end of it and a single piece of wood is placed on it to generate smoke. I heve seen those when I was living in Yugoslavia. Its all cold smoking in the Balkans.