Why Have We Written "The Art of Making Fermented Sausages" The answer is because nobody has written a book of this kind before. At least not for a hobbyist who wanted to learn more about making these products. There were some professional books written by known authorities in their particular area o...

We have recently added to our site the latest photos of pipe burners made by Tejas Smokers. http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-burner/making The quality of those burners is simply outstanding. Keep in mind that a gas burner needs: 1. A fresh supply of air to sustain burning. 2....

Our first book "Meat Smoking and Smokehouse Design" (2006) has started it all. Here in the USA people are very good when it comes to barbecuing, but are not so knowledgeable in the art of traditional smoking. The main reason is that refrigeration has been here for a long time and there has been very...

Hi Everybody, In order to make our site more user friendly and easier to navigate, we have revised the site. A lot of new information has been added and more is to come... It is possible that we may need to do some fine tuning and we shall be much obliged for any comments and suggestions. Regards, S...

There are two basic methods of canning: 1. The well known traditional boiling water method. At sea level, water always boils in the open container at 212 F (100 C). This method is ideally suited for acidic foods as Clostridium Botulinum bacteria will not develop into toxins under such conditions. Me...

Hi Trosky,

You can add anything you like but keep in mind that many purists claim that the best ham needs only salt and nothing else.

1. Commercially made hams look as if they were made from a solid piece of meat but they are actually made from many smaller cuts. These cuts can come from the same or different animals. Keep in mind that these cuts will have different colors so if you aim to produce a product of uniform color you sh...