Talk:Smokie (food)

Why they're dangerous

The article doesn't say (and I can't easily google) exactly why smokies should be so likely to be dangerous. The only reason I can think of is that the pre-sale blowtorching can cover up the rank and diseased condition of an animal (something you'd know about if you bought it raw). We need to find out, methinks. -- John Fader (talk | contribs) 00:51, 6 Apr 2005 (UTC)

I've added a little bit of info about it but don't really know too much more. Do we know any West Africans here? violet/riga (t) 10:34, 6 Apr 2005 (UTC)

I think there is also increased risk of BSE.

I found some references, see: [1] and [2]. two BBC new reports -- 82.3.32.75 00:09, 9 Apr 2005 (UTC)

How does it taste?

How does it taste? How do people eat it? A food article has to answer these questions. Please tell us. -- Toytoy 03:36, Apr 6, 2005 (UTC)

No idea! Never been anywhere near one! violet/riga (t) 10:34, 6 Apr 2005 (UTC)

I imagine it would be something like lambs tails (traditional fare in new Zealand after lambs have been docked). Roasted over an open fire they taste pretty much like you'd imagine. Kind of like a burned jersey. Lisiate 01:38, 8 Apr 2005 (UTC)

U.K. or western world issue

I guess the legal dispute is only a U.K. or western world issue. The consumption of smokie is very likely legal in Africa. We need to make this very clear. -- Toytoy 15:30, Apr 6, 2005 (UTC)

It seems like that is the case, and I agree it should focus on the food itself before the legalities involved. Not knowing anything about it, however, I can't really expand that side of things. violet/riga (t) 15:33, 6 Apr 2005 (UTC)

I cannot find a cookbook of it either. I don't even know how people call it in Africa. -- Toytoy 16:22, Apr 6, 2005 (UTC)

In North America I have only heard "smokie" refer to a smoked pork sausage. I notice that both Goodlife Foods and Oscar Mayer sell smoked pork sausages under the "Smokie" name. -- Corvus 00:56, 7 Apr 2005 (UTC)

There is another kind - Hillshire Farm brand of sausages. -- Uncle Ed (talk) 17:08, May 17, 2005 (UTC)

Since the Hillshire Farm smokie is also a smoked pork sausage, I don't think it counts as "another kind". Corvus

Now now, everyone remain calm, each of us has the right and duty to defend his favored sausage... I suggest we solve this like gentlemen... a duel is order! ¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸ 30 June 2005 17:25 (UTC)

Smiley

God, that smiley thing sounds plain scary. Next time the kids hassle me to be taken for a Happy Meal, I'll get them a smiley indead ("See, it's a happy meal - it's smiling!"). -- John Fader (talk | contribs) 01:07, 8 Apr 2005 (UTC)

Delicacy??

Can somebody clear something up for me..? I have heard that smokies are very favourable? If so does anyone know what they taste like and why they are such a Delicacy, is that why there are still available on the black market? Surely they must taste really good for people to still buy and eat them with all the health risks? I guess since not many people would consider eating one, will we ever have a good definition of what they taste like... :(

Irony (E-Kartoffel (talk) 07:20, 8 July 2011 (UTC))

Why they are dangerous

Smokies hav their skin and fur attached, and also include the head. The spinal column is left intact, as are the eyes and brain. These are designated as Risk Material, and carry a high incidence of prions such as BSE. As they are illegal, they are produced without the supervision of a Meat Hygiene Service Inspector, so quality control systems are non-existent. Furthermore, as some cash strapped farmers try to make a few bucks (no thanks to our government), the temptation to kill a few old sheep taht would otherwise not bring in any money is great, and such sheep are more likely to carry life threatening illnesses.

So, eat them if you want, but don't moan when your brain is turned to slush a few years on. —The preceding unsigned comment was added by 86.2.61.2 (talk) 18:43, 11 December 2006 (UTC).

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