MOROCCAN SAUSAGE HOT OR COLD SMOKED

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time: up to 24 hours
Use: Woodchip or BBQ Pellets

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to: medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.

Recipe by Smokai

INGREDIENTS

1kg Lean Mutton, Lamb or Goat with sinews removed
250 g ground or finely chopped pork back fat
20g sea salt
6 cloves garlic, crushed
4 tablespoons chopped fresh Coriander
5 tablespoons spice mixture
Zest of 1 lemon finely grated
2 Medium-hot red chillies finely chopped (optional)
½ tsp Pink salt (optional but read the section on Cures)

SPICE MIXTURE

1/2 cup sweet paprika (Must be good quality its worth hunting around)
2 tablespoons ground fennel seeds
2 tablespoons ground cumin
1 tablespoon ground coriander seeds
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (optional)
3/4 teaspoon black pepper
4 teaspoons soft brown sugar

DIRECTIONS

Thoroughly chill meat and cut into 25mm cubes. Mix all the dry ingredients together including garlic.

Sprinkle over meat and mix thoroughly so all the dry ingredients has coated and stuck to the meat. Chill thoroughly again for two hours.

Grind meat twice through the fine plate in your mincer adding the fat gradually as you go to ensure even incorporation. Mix well until it becomes sticky. Stuff into thin sheep sausage skins/casings and link into 150mm lengths.

Hang in your smoke house and follow smoking directions bellow.

COOK AS FOLLOWS

Hot Smoked

50 Deg C for 1 hour no smoke
60 Deg C for 1 hour heavy smoke.
75 Deg C Until an internal temp of 67 Deg C is reached, usually about 1 hour.

Eat straight away of plunge into iced water to arrest cooking and prevent shrinkage allow to dry and develop colour before refrigerating. Eat within 3 – 4 days.

Cold Smoked

Allow to surface dry for two hours with all smoke house vents open.

The temperature should not exceed 30 Deg C throughout the entire process.