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
• Flamin' Smoker
  I've been tinkering with my smoker set up for a couple of years now and it's just about getting to how I want it: or so I thought until today when the wood chips burst int
• 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

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