Tag overview for: 'hot_smoking'

Entries on this site with 'hot_smoking'

  • Making Hot-Dogs
    It's a while since I've done any sausage-making, what with trying to convert a bedroom into a work-space and not feeling too good. We really need to make a trip to buy mea
  • Hot Smoked Mackerel
    Smoking fish is a great introduction to this hobby. It doesn't necessarily need expensive equipment, and unlike curing meat, good results can be had in hours rather than d
  • The bresaola is dead; long live the pastrami.
    We are sorry to announce that Mr Supermarket Bresaola passed away on Sunday, 26th July 2009. He had been losing weight for quite a time, but was still extremely soft. On c
  • Hot Dog Sausages - The recipe
    When I wrote about my first attempt to make hot dog sausages I posted the link to the original recipe that I adapted. It's by Big Guy at the sausagemaking.org forum. I've
  • Hot Dog Sausages
    Whilst the chorizo I made looked great, they were actually very crumbly when cut. I have since found out that the recipe I used originally didn't have citric acid in it, i
  • Smoked Pheasant and Partridge
    You know how it is. These things start with a conversation in the pub... Maurice - "Do you want a brace of pheasants, Phil?..." Me - "Err, No thanks I've not used the last
  • Smoked Polish Sausage
    I've finally got my new smoker up and running - albeit only the hot-smoking side of it at present. Monday saw Pauline and me off to Ashwood Smoking Chips in Kettering (015
  • Smoked Trout Part II
    The trout prepared yesterday was smoked for about twelve hours over oak chippings and then put in the fridge overnight. Today it has had a further four hours. I will keep

Related tags

bresaola, failure, hot_dog_tutorial, maurice, partridge, pastrami, pauline, pheasant, salumi, sausage, sausage_calculator, smoking
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