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Getting started ,got a few questions

post #1 of 11
Thread Starter 

Hi, Just signed up from way down south,getting started by buying a Masterbuilt Electric (I think). I already do a bunch of food related stuff & have a woodfired oven in backyard that will take a 50lb pig or do 60 loaves of bread at once.Built it from Alan Scott plans. Its to hard to adapt to smoking so figure electric & portable the way to go.

I already make bottarga,salted preserved fish roe.You can Wiki it to get full specs.There is a smoked version but I am unsure of how to do it.I get 4-5 pounds of fresh sea mullet roe at a time pack it in salt flavoured with orange/lemon peel & bay leaves then press it under heavy weights to squeeze moisture out of it.Takes about 7-10 days,after that it keeps for months but will get harder as time goes on. It goes on things not in things,on top of seafood pastas,clams etc.on bread ,dont cook it. Does any body have any thoughts on hoe you could give it a touch of cold smoke as well. It means I could back the salt off a bit. Hot smoke will kill it. I use other roe as the season dictates,mirror dory,mahi mahi, flathead but mullet the best because of its lower moisture content.

Next question does anybody smoke beef tongue? Great product but overpriced here,cheap as chips fresh but $20 a kg at Croatian butchers! Happy to post recipes for finished product if anybody is interested.

Thanks Mick

post #2 of 11


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!

post #3 of 11

Oh man I hope you stick around, to much to sink in at one time but I want to see a bunch of those recipes you have. Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. drool.gif  icon14.gificon14.gificon14.gif

post #4 of 11
Thread Starter 

I have 50 pounds of sardines curing in the larder at moment. Heading ,gutting & butterflying took some time. Bought the wife her own knife,white handle,matching scabbard would have gone with most of her outfits with suggestion that she could pitch in & do half. Not well received.Suggestion about where I  could put the knife made my eyes water!

Learnt how do do them from Southern Italians.After 28 days curing they will be washed in 50-50 wine vinegar/water dried then packed into jars with chilli,garlic,preserved lemon & rosemary. They are in season here I only live 10 mins from Sydney fishmarket so I  get a lot of fish very fresh. Hence the smoking project. Sardines or Alicci in sicilian $3 a pound. Blue mackeral as little as $2 a pound some days,Bonito $4 etc.

post #5 of 11


welcome1.gif   Glad to have you with us!

post #6 of 11
Thread Starter 

'Cu si marita e cuntentu nu iornu, cu mmazza nu porcu e conentu n'annu' = They who marry are happy for 1 daybut kill a pig and you are happy all year

Calabrian (deep south of Italy) proverb

post #7 of 11


Welcome to SMF. You'll like this place cause theres alot of really good folks here that would love to help you out with just about anything to do with smoking meat. So get to smoking and don't forget the Q-view cause we just love that stuff. So enjoy for there's alot of really good recipes and methods that you could learn from here.


Welcome To You New Addiction. 

post #8 of 11
Thread Starter 

Will need to burn a bit of brain juice to work this Qview thing out,I posted photos on woodworking forum of my bar build so I  should be able to work it out. Heading down the coast tomorrow my neighbours in Greenwell Point are oyster farmers & professional fisherman,net,pole & trap. I ll see what I  can get my hands on.

post #9 of 11
Thread Starter 

Just bought a 30 inch Masterbuilt biggrin.gif no 40s in this country yet maybe by xmas Very helpfull people at misty gully sorted it for me with cold smoking adaptor ,pellets etc $ 500 total with shipping from interstate. Way more than you pay stateside but what can you do,we have 240v power so they have to specially made . Should get here 3rd August. Will probably start with mackeral in a Arbroth smokey style(Scottish) have a bunch of expatriate English, Irish, Scottish mates to use as testers. Store bought smoked mackeral here would make a Glaswegian weep & not just over the priceeek.gif 3 of us have 25 gallons of beer to bottle at microbrewery,next weekyahoo.gifits a dark ale about 6% alcohol will tip a bottle or two into first brine mix.

post #10 of 11

So glad to have you, sounds like you have lots of goods to offer as well as learn from all here.....welcome1.gif

post #11 of 11


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