Sausagedicer
Newbie
- Dec 14, 2020
- 1
- 0
I thought I would join up to ask some knowledgeable folk about some of the things I want to do.
I have always fancied making some of that old time bacon, the kind you hang in the chimney for weeks to smoke for preservation. Is there a way to simulate this without an actual fire place? I had some idea about making a gas bottle smoker but don't know if that would do.
The same goes for cured sausage too, but I have no interest in adding nitrites. I really cannot eat nitrites (or MSG) found in commercial 'food'. I want to use plain or Himalayan salt. That's really the point. I want to make the food I like that doesn't make me blow up like a purple balloon. Sulphites are also an issue with me, but probably not relevant here.
I have always fancied making some of that old time bacon, the kind you hang in the chimney for weeks to smoke for preservation. Is there a way to simulate this without an actual fire place? I had some idea about making a gas bottle smoker but don't know if that would do.
The same goes for cured sausage too, but I have no interest in adding nitrites. I really cannot eat nitrites (or MSG) found in commercial 'food'. I want to use plain or Himalayan salt. That's really the point. I want to make the food I like that doesn't make me blow up like a purple balloon. Sulphites are also an issue with me, but probably not relevant here.
