Thanks CW I am aware of the book on the internet, just didn't think about it. I will try the bacon recipe that you posted pretty soon. At the moment I am more after a UK style streaky bacon as that is something I really miss. Everything we get here is vacuum packed and very watery. I am pretty happy...

I soaked the belly pork in water for about 10 hours, changing the water once. Then hung the belly out to dry for about 2 hours and smoked overnight. I had some problems keeping the csg running. In the end the belly pork was smoked for about 5-6 hours in a 12 hour period. Part of it has gone into the...

Thanks guys!
Would I be better off soaking before smoking or the other way around?
The salt percentage is about 3.5 percent,. I suppose a couple of refreshings of water would be a good plan?

Makes me hungry. Looks awesome!

OK, I am confused. I have a slab of belly pork lying in the fridge in a cure of pink salt, sugar, salt, juniper, black pepper and bay leaves. BUT I have made a mistake in measuring out the amounts. I am roughly using Ruhlmans dry cure mixture and I didn`t see the fact that the amount he states is fo...

Just a couplle of questions about the Debreziner: Is the cure #1 for the fresh sausage optional? Or necessary for the structure of the sausage? And for the curde, cooked, smoked version: Can I smoke them at a lower temperature and finish them off in the oven or in hot water? I have ni temperature co...

Thanks guys :) The kabanosy eventually turned out fine. It took a good 2 1/2 weeks to dry them in my fridge and I actually took them out of the grease proof paper and hung them. They started feeling oily at one point in time, but that actually disappeared once they had dried long enough. At that poi...

The kabanosy are in the fridge. I ran into a couple of problems. First of all, it seemed much more difficult than the previous time to get the sheep casing on the stuffer. I treated the the aame as usual, so no clue as to why this happened. A number of the tore while filling. I used a slightly coars...

I don't think he is trying to blame anyone, but just trying to find out what went wrong, if it can be solved, and what to do next time. There is so much conflicting info out there, that it can seem overwhelming, esp for us beginners. It took me a long time to even get the courage to start! @tooth, H...

I like all those sausages! Looking good. I am back in action as well. I was going to wait for the wet season to end, so there wouldn't be any problems lighting my cold smoke generator, but I can' t (won't) wait. I ground 3.4 kg pork & fat this morning and am going to use 1 kg for kabanosy (marianski...

Sambal Badjak:
One of the tasty and spicy sambals from Indonesia (modern spelling sambal bacak, but since I am Dutch, I stick to the old Dutch spelling).
I like spicy (hot) food and Indonesian food in particular (and almost all SE Asian food), so I thought it was appropriate....

Bit of a late response to the pics I posted: Ursula, they are real elephants. We got load around here, sometimes coming through my garden as well. And Ray, yeah they could have done with a bit more privacy, but the other eli's were whatching as well, so I thought: what the heck..... Chuck, I tried p...

I am in a slightly warmer part of the world ....... https://lh5.googleusercontent.com/-CcOJYELxOAk/UuEFibICQtI/AAAAAAAAA70/r7rZnddSkKw/s288/DSC_2653.JPG https://lh6.googleusercontent.com/-9UERGvGqLnE/UuEFAfcjuaI/AAAAAAAAA7s/5aHFLS3aI-8/s288/DSC_3519.JPG https://lh6.googleusercontent.com/-QbbZfRTfENU...

Sounds good!
Can you give me some details as I think I should try this with the bream fillets we get here:

How did you cure them?
And at what temperature did you smoke them?
Do you think it would work with oak as well?
Thanks

I am going back a couple of steps: I made up my own sausage out of lamb meat, inspired by the recipe for Merquez. Lamb, as pork is not available at the moment (we have swine fever in the country), and I needed to try out my sausage stuffer. It was also the first time to use sheep casings. I used the...