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hi,
i have found this cure for sale in the uk http://www.sausagemaking.org/acatalo...ring_Salt.html i was wandering if i could use this in place of insta cure #1 for brining as i cant get hold of that here. thankyou.
hi,
i have just bought a book called 'great sausage recipes and meat curing' by rytek kutas, it looks really good and i cant wait to use it, the only trouble i have is finding a supplier of insta cure #1 and #2 in the uk, as all recipes in book that need a cure call for it. if anyone could let...
hi,
i want to cold smoke some mackerel as there are loads about at the moment but im need some help. Firstly do i need to brine or cure the fish and if so does anyone have a recipe for it, and how long do you suggest to cold smoke them, im using a smoke daddy in an old wardrobe so the...
can i use any hardwood for smoking as my brother makes snooker cues and has alot of mixed hardwood shavings such as ebony, ash, tulipwood etc.all the wood is seasoned and untreated.
hi,
my brother makes snooker cues and has alot of shavings of wood, all of which are seasoned including ash, ebony, tulipwood and other exotic hardwoods, just want to know if its ok to use all hardwoods for smoking as all the shavings are mixed. any help would be great.
hi,
im curing some beef as we speak to make my first batch of biltong. I have been told that i will need a fan inside my cold smoker to keep the air moving quick enough to dry the beef, is this correct? i will be using a smoke daddy and thought that the pump would keep the air moving enough...
hi,
i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would make...
hi,
i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would make...
hi,
i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would...
hi,
i was hoping someone could help me with a problem i have, i found a recipe for a brine i would like to use but it calls for using saltpetre, but i cant get hold of any, so my local butcher told me he doesnt use it any more but uses something called pokelsalz dry cure that contains...