Worth investing in a nice sharp long bladed knife for slicing salmon and ham/bacon because once you have the bug it will find more use. Doesn't have to be expensive. I slice mine by hand but am looking to buy a cheap electric meat slicer for bacon but it's finding one that won't fail. I keep looking at gumtree and eBay for a catering one. Because the finished product is quite firm it's not too difficult. The end bits can be used for lard ons so don't worry about slicing the WHOLE thing. Recommend getting a vacuum packer as well. Cheap on Amazon. Oh my... reminds me... guess whos bacon has finished curing today!!!
1st Cold Smoke
- Thread starter slimjimuk
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You really need a slicer for bacon. You can hand carve it with a very sharp knife but it tends to end up as thin bacon steaks... There are a number of inexpensive domestic electric ones that you can get that will work - but with the smaller ones you may have to cut the bacon into smaller pieces before it will slice. It is easier with the larger slicers but they are £200-£300 +...
Thanks guys...
We do quite a bit of cooking. So we have things like a vacuum machine, water bath, Thermomix etc...
But a bacons slicer is something we don't have. Maybe I just need to butter up my local butcher ;)
We do quite a bit of cooking. So we have things like a vacuum machine, water bath, Thermomix etc...
But a bacons slicer is something we don't have. Maybe I just need to butter up my local butcher ;)
Wow... that is a much better price than I was expecting.
Although, saying that.. it all mounts up!
ANOTHER new toy arrived today. Hopefully will help me with the hot smoking I have planned for a few weeks time.
(As well as taking away camping, in the camper van!)
"I'm a chimney starter, twisted chimney starter" ...... (Sorry
MUCH bigger than I was expecting!
Although, saying that.. it all mounts up!
ANOTHER new toy arrived today. Hopefully will help me with the hot smoking I have planned for a few weeks time.
(As well as taking away camping, in the camper van!)
"I'm a chimney starter, twisted chimney starter" ...... (Sorry
MUCH bigger than I was expecting!
Chimney starters are worth their weight in gold and you can also use them as THE BBQ if you just want to brew a cup of tea or grill a couple of burgers
Little tip, chill down the bacon to nearly freezing before slicing with a machine as the meat is more firm.
Camper Van, no excuse not to come to the UK SMF Weekend, 22-23 July @ Woodhall Spa.
http://www.uk-smf.co.uk/Weekend.html
Great relaxing weekend with like minded people cooking up some BBQ, no competion just a good old get together.
Memebers like Wade, Danny, Smokewood, Kiska etc and myself, will be there.
Will remember that one.
Chimney starters are worth their weight in gold and you can also use them as THE BBQ if you just want to brew a cup of tea or grill a couple of burgers
And that one...
Only excuse for that will be #1... I think we may all ready be away in the van that weekend..
... oh and #2. Our English Bull Terrier goes everywhere with us and I'm not sure I could stop her diving into all the lovely smelling goodies!
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Good news... NOT BOOKED AWAY THAT WEEKEND YET!!!
Bad news is... it is Bug Jam that weekend.
GOOD NEWS... We are not going to go to it this year!!
Looking good, as the camp site also allows dogs.
Sky is 12 this year and very very lazy, so she will spend most of the time zonked out anyway.
Will find the relevant thread and have a look.
BUT.... getting back to the thread topic...
How log will my salmon stay edible? Just out of interest. Does it last a week, two... a month?
Bad news is... it is Bug Jam that weekend.
GOOD NEWS... We are not going to go to it this year!!
Looking good, as the camp site also allows dogs.
Sky is 12 this year and very very lazy, so she will spend most of the time zonked out anyway.
Will find the relevant thread and have a look.
BUT.... getting back to the thread topic...
How log will my salmon stay edible? Just out of interest. Does it last a week, two... a month?
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Cheers chap... Looking good.
Is there a thread someone where on here for me to read info on the weekend? (Other than the website)
Because it has been cured, the standard shelf life when chilled is 10 days. The increased salt and reduction in moisture will effectively inhibit bacterial growth, however as there is no added nitrite there is still the risk of botulinum toxin build up. As the timescale for botulinum toxin to reach levels that could be potentially harmful to vulnerable individuals under ideal conditions is a little over 10 days, the standard use by date when chilled is usually set at 10 days.
As Tristan says, smoked salmon is an oily fish and it freezes well so if you want to keep some then freeze half. I have found it better to slice it before freezing and vac pack in pack sizes of about 120 grams.
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