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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