Thread: Sausage and Smoke Cooking

20yrs ago before i came to Canada which incidentally i might leave for little fields and real beer i used to buy hedgehog flavoured crisps

This thread has taken an interesting and unexpected redirection.

Beef tallow based shaving soap is very popular for non-vegans. Adding the aroma of a well seasoned brisket would only enhance the appeal.

Originally Posted by DZEC

This thread has taken an interesting and unexpected redirection.

That's what i love about some of these threads David, I never know where they will go.

Mmmmmm... Brisket......

Originally Posted by DZEC

This thread has taken an interesting and unexpected redirection.

Beef tallow based shaving soap is very popular for non-vegans. Adding the aroma of a well seasoned brisket would only enhance the appeal.

It has gone of topic....

The trimming was done before smoking so no smoke flavor/aroma.

i smoke so maybe i could help.

Only started to smoke in the last month but I'm getting good at it, even cough in the mornings sometimes

Out of a few staples so had to clean out the Biltong box for a fresh load.


After upping the marinade step an extra day, now it’s just hang them till they hit target weight.

Also got a belly in the cure and will be making some bacon next weekend on the traeger again.
Prices have gone stupid since last years batch. But you can’t beat home cured..
Cheers gents.

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.