Sausage Chart

Smokehouse, BBQ, and Sausage Fanatics

Main Menu

Personal Sites

Personal Sites About Smoking

If you have a personal site (No Commercial sites) about smoking food and would like to be added here contact me at webmaster and add in the Subject line "Personal Sites About Smoking"

Smokehouse Tips

To make natural casings more pliable and easier to stuff, put sodium phosphate in water you soak your casings in. Use same type of phosphate you use in ham cure. It makes a big difference, Use approximately 3oz. per gallon of water. For smoked sausages, add 1/2oz. of sodium erythbate to the casing watter for better smoke color.

Smoke House

What's New - Recently Added

Cooked Salami

The most recently added info to the Smoke House

RecentNews

Smoke Houses

Interested in smoking food. Join the Bradley Smoker Forum

This Site is a member of The Smoke Ring
Next BBQ Site - Next 5 BBQ Sites - Prev BBQ Site - Random BBQ Site
Join the BBQ ring or browse a complete list of The Smoke Ring BBQ member Sites
The Smoke Ring - All you need to know about Barbecue
A service of netRelief Consulting