www.sausagemaking.org

Well...
Sometime ago I got co-opted as chair of our local smallholding organisation (fb = Devon Smallholders)...and then one thing lead to another...and I teamed up with Janice Dalziel from Beckland Charcuterie (fb = Beckland Charcuterie) and we ran a hot and cold smoking course for our members.

Much fun was had smoking salmon, eggs, nuts, cheese, guanciale and even tomatoes!
Lunch included a selection of sausages.

All good fun and we introduced more people to the pleasures of home produced smoked food.

Some pictures below:

Not many sausages left
https://www.dropbox.com/scl/fi/en1d4hek ... jled1&dl=0

Cold smoked salmon:
https://www.dropbox.com/scl/fi/ocq9izmh ... itz9t&dl=0

Hot smoked salmon
https://www.dropbox.com/scl/fi/31u5ywl9 ... jxiu4&dl=0

Eggs and Cheese
https://www.dropbox.com/scl/fi/36r94ts6 ... fmbip&dl=0

Hot smoked mixed nuts (with salt and honey - yumsk)
https://www.dropbox.com/scl/fi/0haxoo22 ... v9cr6&dl=0

Simple hot smoker
https://www.dropbox.com/scl/fi/5jq3we0a ... zs6nz&dl=0

Three different cold smokers
https://www.dropbox.com/scl/fi/8lmizwzq ... ge0ul&dl=0

...and spot a couple of hams under a pile of salt!
https://www.dropbox.com/scl/fi/9e3qsvgl ... f7zfo&dl=0

How fun; before I joined this forum, I knew nothing about cold smoking and now I use it regularly. It is great for smallholders to see the value-added products and processes.