or Connect
SmokingMeatForums.com › Groups › UK Smokers › Discussions › 1st Cold Smoke

1st Cold Smoke - Page 3

post #41 of 51

Yes they do. I am often brought wild/farmed salmon and trout that people have caught to be cured and smoked that have been frozen. Freezing oily fish does not usually impact the texture or the flavour once thawed - providing it has been frozen in air-tight packaging. As it thaws it does lose about 2% of its water.

 

You may be interested in this thread. http://www.smokingmeatforums.com/t/171886/comparison-of-salmon-curing-methods

post #42 of 51
Thread Starter 

So much information. I hope I am not going to be tested on all this........ yet.

:30:

post #43 of 51
For me it's a handful of salt, handful of sugar and spices.. no exact weighing. 50/50. I have no idea HOW it works but it just does. As long as the fish is nice and fresh to start with it will work. You will find your own technique and it may be different from others. Experiment with curing times... smoking times... cure ingredients... just keep it as clean and fresh as possible because therefore it's generally safe to eat at any stage of the process. The riskiest part is probably the smoking stage where it's kept at a higher temperature than at the other times but the risk is low as at that stage it has been cures and made inhospitable to bacteria. But shhh... its very simple but we won't let the wider public know else Wade will HAVE to cut his prices... so for now feign to others how extremely complicated it is. How you have to balance the right level of alkalinity to ensure maximum saturation of the salmon... correctly modify the spices to ensure maximum flavour... carefully regulate the temperature of the smoking process to make sure there is just enough smoke and not too high a temperature... oh my it's such hard work. All those who say it's sprinkle stuff onto it, leave it overnight, wash it off and dry it off and leave it overnight then put it into a box with some sawdust in the bottom to smoke and leave it overnight to do so... If only it was that simple... ahem...
post #44 of 51
Thread Starter 
Right.... As per instructions...

120g per vac pac.... And into the freezer.
SO lucky to have the knowledge from you gents!

post #45 of 51

Looking good James Thumbs Up

post #46 of 51
Thread Starter 

Thanks guys....

 

Also, picked up a couple of these very cheap (£2.99) burger BBQ basket things. Going to cut the handles off, split them and use them for meat in the smoker.
 

Stainless steel, so should be good.

 

 

Fold apart and are only held together with small split key ring things.

 

 

Fit in the shelf perfectly!

 


 

This is the "Bus Shelter" I use for the BBQ and the smoker.

 

 

Cheeky Sky photo-bombing the bargain eBay Chimenea cover that fits the smoker perfectly.

 

 

 

Also, picked up a probe for checking temps, as I am not going to trust the mechanical one bolted to the unit itself.
Looks OK as it has a metal/shielded cable, hoping it will take the heat OK.

 

 

This is the run we built for the chooks. Can't beat fresh eggs everyday!
(Well, you can... scrambled eggs lovely with a spot of smoked salmon for breaky!)

 

Great for Mayo to make excellent coleslaw.

 

Had a fantastic care package arrive this morning from Wade. VERY much appreciated.
Going to kick start my bacon and hot smoking sessions. Just stuck with being away for the next few weeks.
Exciting stuff!

post #47 of 51
Wow. What a set up. Looks awesome!
post #48 of 51
Thread Starter 

Thanks Morrit... Garden is getting there. :biggrin:

post #49 of 51
The hen house looks really good. I'd love to have chickens. We have a chicken coop but to be honest we have never gotten round to getting it used and then it's just another thing to clear up. Lol. Also I lack the diy skills! But I bet Barbecues at your place are great fun! Here's to hoping we have a long hot summer and warm nights! I missed last summer as I was in hospital so I think this year needs to be doubly important!
post #50 of 51
Quote:
Originally Posted by slimjimUK View Post

 

Also, picked up a couple of these very cheap (£2.99) burger BBQ basket things. Going to cut the handles off, split them and use them for meat in the smoker.

 

These are also quite good as racks http://www.tesco.com/groceries/product/details/?id=263991686. Do not trust them with something the size of a whole brisket or pulled pork but they are great for most things. They were £1 each a month or so ago but I see that they have gone back up to £1.50

post #51 of 51
Thread Starter 
Quote:
Originally Posted by Morrit View Post

The hen house looks really good. I'd love to have chickens. We have a chicken coop but to be honest we have never gotten round to getting it used and then it's just another thing to clear up. Lol. Also I lack the diy skills! But I bet Barbecues at your place are great fun! Here's to hoping we have a long hot summer and warm nights! I missed last summer as I was in hospital so I think this year needs to be doubly important!

 

The coup is an Eglu Cube. They are great as they are plastic so you can jet was them clean and not worry about the wood rotting or red mites.

Very proud of the run, as we cemented all the poles in ourselves and ran the wire mesh too.
Last year the garden was a bit of a mess, as we were working on it. Plus there wasn't really much of a summer for you to miss anyway!
Hopefully we can all enjoy it more this year.

 

Quote:
Originally Posted by Wade View Post
 

 

These are also quite good as racks http://www.tesco.com/groceries/product/details/?id=263991686. Do not trust them with something the size of a whole brisket or pulled pork but they are great for most things. They were £1 each a month or so ago but I see that they have gone back up to £1.50

 

ooohhh, good shout Wade. Still looking for a decent/reasonably prices cast iron grate for the fire box.
Thinking of trying to find a tractor scrapyard and cutting down and old tractor grill!
Also keeping an eye on eBay.

  Return Home
  Back to Forum: UK Smokers
SmokingMeatForums.com › Groups › UK Smokers › Discussions › 1st Cold Smoke