Thread: Sausage and Smoke Cooking

That’s amazing… just the heat of the bulb? Smoke is in there somewhere or just cure?

Then, in the art of some SRP forum artisans posts, are those wooden sticks exactly seven years old from an American Elm grown on the south face of a mossy hill …. Is that plastic box properly annealed to support the fan? This is meant as a joke about folks who truly care about this craft.

I’m hungry… you can tell.

No smoke in this cure, only coriander, salt, chili flakes and pepper corns. All crushed.
Biltong could be hung in a breezy room that’s always mid 70’s to cure, but I’m in Canada, with pets so needed a cure box.
The oven light adds the heat to keep my box around 78-80 and the cpu fan on top ensures the airflow is very good.
The lid and hole screens ensure the critters can only smell the air and bother me daily till it’s done.
Will be done by next Sunday probably.
Here’s the recipe I follow.

Coriander… this really is a multipurpose site. Learn something new every day

Originally Posted by MikeB52

No smoke in this cure, only coriander, salt, chili flakes and pepper corns. All crushed.
Biltong could be hung in a breezy room that’s always mid 70’s to cure, but I’m in Canada, with pets so needed a cure box.
The oven light adds the heat to keep my box around 78-80 and the cpu fan on top ensures the airflow is very good.
The lid and hole screens ensure the critters can only smell the air and bother me daily till it’s done.
Will be done by next Sunday probably.
Here’s the recipe I follow.

Do you use coarse rock salt ? I found mine too salty with fine salt.

Wish the weather would dry out here. The humidity indoors has been 70%. No good for Biltong making

I found once with a bacon batch that fine salt is a no no and for whatever reason made the bacon too salty, despite the weight being accurate to the batch.
Since then I’ve always use coarse, or sea salt for my meats, but fine still seems ok in baking so not sure why, unless it’s the magnitude of salt being so different maybe.

Funny you are too humid on the near opposite side of the world to me. Up here with it still being around freezing, the air is so dry my biltong is almost done already.

Smaller pieces for sure by the weekend.
Test taste to follow.

Originally Posted by MikeB52

I found once with a bacon batch that fine salt is a no no and for whatever reason made the bacon too salty, despite the weight being accurate to the batch.
Since then I’ve always use coarse, or sea salt for my meats, but fine still seems ok in baking so not sure why, unless it’s the magnitude of salt being so different maybe.

Funny you are too humid on the near opposite side of the world to me. Up here with it still being around freezing, the air is so dry my biltong is almost done already.

Smaller pieces for sure by the weekend.
Test taste to follow.

I believe the finer salt absorbs more deeply & the coarse doesn't dissolve as much

Yeah, we really had a Claytons El Nino event this summer. All the hot weather they forecast turned into rain

Lookin' tasty Mike.

And we are dry enough to try the smaller strips.

Doubling the marinade step was a good success. Flavour all the way through the meat.
Great spicy kick, and that chew is sublime.

Th marbling of the fat gives a buttery undertone to some of the pieces. And the results drive Buddy crazy.
Think it’s too spicy for him though so he can just smell the air.

Looks sensational Mike.

And tonight Ive been slicing up the belly I smoked on the weekend.
Bacon stores replenished!


Just in time for Easter brunch.

Originally Posted by MikeB52

And tonight Ive been slicing up the belly I smoked on the weekend.
Bacon stores replenished!

Just in time for Easter brunch.

Looks good to me! Did you make a full side or only 1/2?