Smoking in cape town

[africanmeat]

First i will say A BIG thank you all .i am a new member but i following   the forum for awhile

we don't have a smoking culture   in south Africa like in the USA so not a lot of info and equipment  . i got a MES for a smoker. i found it with a different name in  south Africa  the rest i have to bring from USA or the UK .

but the drive and Answer  s i find here so thanks .

aah my photo is my wine  cellar   with salami i made last winter (our winter is in July)

 

[SmokinAl]

Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!    

 

[adiochiro3]

Welcome to the SMF family!

 

[DanMcG]

Welcome to the forums Africanmeat. Tell us more about the salami!

 

[Bearcarver]

Welcome AM !

I don't think you can get a rack of Elephant Ribs in an MES !!!

Gonna have to go with a Widebeest!   

Bear

 

[beer-b-q]

Welcome to SMF, You had me at Wine Cellar and Salami...



Welcome to SMF, Glad to have you with us.
 

This is the place to learn, lots of good info and helpful friendly Members.
 

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE



Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.



A good choice for a remote dual probe thermometer is the Maverick ET-732

 

[venture]

You can learn a lot about smoking here, but, it looks like you could teach us about wine!

Good luck and good smoking.

 

[fpnmf]

Welcome!!

And please do tell us about the salami...

  Craig

 

[richoso1]

Welcome to the SMF, I think many of us were lurking the forum before joining. I moved your thread to roll call, so that everyone will have the chance to welcome you. It's all good my friend.

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

[africanmeat]

thanks ,and for the Salami here it is( sorry no photos)

it is a beef salami i made two type one smoke and one dry

the meat is 80/20 from the neck 4 kg(+_8 pond)  and added 5%of lamb fat good mix gooooood  add ice water and add 1.7% o salt hand full of black pepper,hand full of crashed coriander seed, hand full crashed master seed ,hand full off powder milk ,one hand full off chili powder , at this stage i filled 1/2 off the batch

in the casing poke them with a fork and smoke it  for 6 hours at 225' it was a bit smoke but good.

the other 1/2 i add 2% off salt Pieter and 2% of quick dry powder i then filled in the casing and hang it in my wine cellar (it is cool and dray) for 3 months

a bit dry but good next time less quick dry  .

 

[Fife]