UK curing and smoking.

Discussion in 'Roll Call' started by badgero, Aug 31, 2015.

  1. Hi

    New member here, had a smoker for about a year or so, and use it regularly. Always got some bacon curing ready for smoking and love planning ahead for family and friends. Did 4 courses all on the hot smoker a few weeks ago and it was awesome (if a little smokey!).

    Anyway, I made some sausages a couple of months ago and they were awful, I think there wasn't enough fat (or flavour) in them. Anyone got a simple, good quality recipe for normal, everyday sausages?

    Thanks in advance
     
  2. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

  3. Hi

    Sorry, I should have been clearer, I meant courses as in starter, fish course, main and dessert 😅

    I live in Worcestershire and bought Jeffs book soon after getting the smoker as a present. Very pleased I got the book, as the mods he suggested for my Brinkman water smoker have made a massive difference.

    I look forward to knocking ideas round with you guys.

    Cheers
     
  4. [​IMG]   Good morning and welcome to the forum, from a nice day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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