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...

If you like this post please visit Facebook and like our page - Thanks. Prague powder 1 and 2 look identical but have different uses. Both are used for curing meat but due to their make-up they do subtly different things. These salt based curing blends contain sodium nitrite and potassium nitrate and therefore need to be used with great care as a dry cure or in a brine solution.  Also known as instacure #1 or pink salt         Prague 1 contains salt and sodium nitrite in the ratios 15:1 that works out at 93.75% salt and 6.25% Sodium Nitrite. Prague #1 is used to cure meats that will be cooked before they are eaten. Things like sausage, bacon, gammon and hams are some of the more popular foods that Prague powder #1 can be used to cure. The Sodium Nitrite contained in the mix acts to kill serious bacteria like botulism which is a very dangerous pathogen and is anaerobic which means it can thrive without the need for oxygen. this makes Prague powder...