Coldsmoking Digital Cookery School

For years I have had the pleasure of making my own salami and Chorizo and very tasty they are too. I just love that process of making stuff - Can't really explain it other than to say I get a buzz from it. It's exciting to be able to recreate these wonderful air dried charcuterie and a delight to sample them when they are eventually ready to try. On a recent trip to Turkey I was enjoying a breakfast of warmed black olives, fried eggs, bread and an air dried sausage called Sucuk (pronounced Soojook). Which is a bit of a staple over there. It got me thinking. Could I recreate this back home. Having done a little research I came up with an ingredient list. Now having a list of ingredients is one thing, getting the ratios right is another. The ingredients I researched are - minced Beef, minced lamb, Ground Cumin, Paprika, Cayenne pepper, Black pepper, Garlic, Salt and Sumak. There is some curing salt in this too which contains Nitrite. As this was an air dried sausage I use

This is a deliciously tasty little recipe for anyone who has a glut of ripe tomatoes and windfall apples and like me loves a bit of heat and hates waste. This is a one pot job that couldn't be easier. Goes really well with smoked food too. Prep Time. 90mins. You will need 1kg Tomatoes 1kg Apples 900g Sugar 350ml Red wine vinegar 100g Chilies (medium hot) 1 Onion (large) 2 tbs Vegetable oil 1 tsp Salt 1 tsp Pepper Makes 2.1Kg of chutney - 6 x 350g jars.  What you need to do. Core the apples and along with the tomatoes, chilies and onion roughly chop them. In a large pan, sweat the onion in the oil until translucent. Add the remaining ingredients and stir until combined.  Slowly bring the mixture up to aa gentle simmer stirring briefly every 20 mins. Simmer gently reducing the mixture until you can briefly see a clean base when a wooden spoon is drawn through the mixture. When heating the mixture make sure not to overheat it. You don't want