The Smoking Thread

Early morning fires lit.

2 pork rib eye roasts and 1 deboned butterflied lamb leg. Pics to follow later. Need coffee first
 
Adding a new skill into the mix in the year to come gonna make my own sausages.

Not boerewors can get that easily but your bratwurst, salsiccia etc also wanna smoke "links"

Got one of these to mess around with

www.freddyhirsch.co.za

Freddy Hirsch - Online Shop

Six decades of experience have taught us that you can’t just keep up with change – you have to set the pace. This drives us to innovate to achieve the best.
www.freddyhirsch.co.za www.freddyhirsch.co.za

Will post results as we go along :)
 
Snyper564 said:
Adding a new skill into the mix in the year to come gonna make my own sausages.

Not boerewors can get that easily but your bratwurst, salsiccia etc also wanna smoke "links"

Got one of these to mess around with

www.freddyhirsch.co.za

Freddy Hirsch - Online Shop

Six decades of experience have taught us that you can’t just keep up with change – you have to set the pace. This drives us to innovate to achieve the best.
www.freddyhirsch.co.za www.freddyhirsch.co.za

Will post results as we go along :)
Click to expand...
Good luck! I did a batch of kudu sausage earlier this year, posted in this thread.

It's a lot of work, but really good to be able to manage the quality and type of ingredients in order to get what you want.
 
Vades said:
Good luck! I did a batch of kudu sausage earlier this year, posted in this thread.

It's a lot of work, but really good to be able to manage the quality and type of ingredients in order to get what you want.
Click to expand...
Thanks!

I brew my own beer and bake and smoke so not scared if lots of work hehe

I have made and ground my own patties before so looking forward to give this a shot!
 
Vades said:
Good luck! I did a batch of kudu sausage earlier this year, posted in this thread.

It's a lot of work, but really good to be able to manage the quality and type of ingredients in order to get what you want.
Click to expand...
a lot of work... thats an understatement :P

Here are my two batches 1.8kg in total one hot italian sausage the other salsciccia.

I think the next batches will go quicker but you are right on the money it was a lot of work :)

1704191461746.png
 
Snyper564 said:
a lot of work... thats an understatement :p

Here are my two batches 1.8kg in total one hot italian sausage the other salsciccia.

I think the next batches will go quicker but you are right on the money it was a lot of work :)

View attachment 1640279
Click to expand...
Haha yes, I didn't want to scare you off!

Those look excellent - nice choice of sausages.

Are you going to smoke them?

I actually froze some of my previous mix but I won't case them until I have a sausage maker like you have. (I used the attachment on our Kenwood Chef, which is ideal for grinding, but not casing).
 
First bacon of the year going on tomorrow
Snyper564 said:
This but I meant the spice, spice or vegi would be great tho
Click to expand...
Definitely going to smoke some salt and paprika after the bacon is done. The crushed smoked chilies were insanely good.
 
Vades said:
Haha yes, I didn't want to scare you off!

Those look excellent - nice choice of sausages.

Are you going to smoke them?

I actually froze some of my previous mix but I won't case them until I have a sausage maker like you have. (I used the attachment on our Kenwood Chef, which is ideal for grinding, but not casing).
Click to expand...
Thanks I just remembered when it took longer than expected that you warned me. Didnt scare me off just made me realise it took time.

I dont think ill smoke these, these are the ones my wife wanted for pasta and ragu dishes. I wanna specifically make the more "link/USA" style sausge that will be smoked.

Yeah I used my bosch mixer, mincing attachment the stuffing didnt take too long but lots of firsts like loading the casing etc.

At R400 a pop at checkers go grab your stuffer :)
 
Snyper564 said:
Thanks I just remembered when it took longer than expected that you warned me. Didnt scare me off just made me realise it took time.

I dont think ill smoke these, these are the ones my wife wanted for pasta and ragu dishes. I wanna specifically make the more "link/USA" style sausge that will be smoked.

Yeah I used my bosch mixer, mincing attachment the stuffing didnt take too long but lots of firsts like loading the casing etc.

At R400 a pop at checkers go grab your stuffer :)
Click to expand...
Will be great with pastas. :)

I've been holding back on buying the Checkers unit as a friend of mine has a commercial type stuffer that I've been meaning to borrow.
 
Vades said:
Will be great with pastas. :)

I've been holding back on buying the Checkers unit as a friend of mine has a commercial type stuffer that I've been meaning to borrow.
Click to expand...
ah makes sense :)

enjoy when you do!
 
Vades said:
Will be great with pastas. :)

I've been holding back on buying the Checkers unit as a friend of mine has a commercial type stuffer that I've been meaning to borrow.
Click to expand...
had the salsciccia yesterday my word packed with flavor! we usually buy ours from Cremelat and this was similar if not better. So thats def a win.

Inspired to do something like this next

 
oh me oh my I have stumbled down a rabbit hole.

Something to look into if you guys wanna mess around with smoking.

Not sure how hot this gets but def great for a "cold" smoke.


 
Last edited:
Snyper564 said:
oh me oh my I have stumbled down a rabbit hole.

Something to look into if you guys wanna mess around with smoking.

Not sure how hot this gets but def great for a "cold" smoke.


Click to expand...
hole goes far.


Im thinking about modding mine to be electric too - I already have a 4kw PID system built for my brewing I can just hook an element into my smoker more than enough space and can easily mess around with this :)
 
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