Recent content by jakeseddon

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  1. jakeseddon

    can i use cure 2 for brining

    hi, i have found this cure for sale in the uk http://www.sausagemaking.org/acatalo...ring_Salt.html i was wandering if i could use this in place of insta cure #1 for brining as i cant get hold of that here. thankyou.
  2. jakeseddon

    getting hold of curing salt in the uk

    hi, i have just bought a book called 'great sausage recipes and meat curing' by rytek kutas, it looks really good and i cant wait to use it, the only trouble i have is finding a supplier of insta cure #1 and #2 in the uk, as all recipes in book that need a cure call for it. if anyone could let...
  3. jakeseddon

    cold smoking mackerel

    hi, i want to cold smoke some mackerel as there are loads about at the moment but im need some help. Firstly do i need to brine or cure the fish and if so does anyone have a recipe for it, and how long do you suggest to cold smoke them, im using a smoke daddy in an old wardrobe so the...
  4. jakeseddon

    do i need a fan in cold smoker

    thanks for the replys, they helped alot, and thats some nice ladies you got there mikey!
  5. jakeseddon

    can i use ebony for smoking?

    i think its its not used because of the price, so a bit of me hopes its not great cause itll cost me a fortune!
  6. jakeseddon

    can i use ebony for smoking?

    thanks for the advice, i will try a small bit and post my results.
  7. jakeseddon

    can i use ebony for smoking?

    can i use any hardwood for smoking as my brother makes snooker cues and has alot of mixed hardwood shavings such as ebony, ash, tulipwood etc.all the wood is seasoned and untreated.
  8. jakeseddon

    can i use ebony for smoking?

    hi, my brother makes snooker cues and has alot of shavings of wood, all of which are seasoned including ash, ebony, tulipwood and other exotic hardwoods, just want to know if its ok to use all hardwoods for smoking as all the shavings are mixed. any help would be great.
  9. jakeseddon

    do i need a fan in cold smoker

    hi, im curing some beef as we speak to make my first batch of biltong. I have been told that i will need a fan inside my cold smoker to keep the air moving quick enough to dry the beef, is this correct? i will be using a smoke daddy and thought that the pump would keep the air moving enough...
  10. jakeseddon

    what cut of beef to use

    ideal, thanks for the help dude.
  11. jakeseddon

    which cut of beef is best

    hi, i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would make...
  12. jakeseddon

    what cut of beef to use

    hi, i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would make...
  13. jakeseddon

    what cut of beef to use

    hi, i was wandering if someone could tell me which cut of meat is the cheapest suitable for making jerky/biltong. My local butcher suggested i use a topside or silverside but at about £5 a pound its not the cheapest, i am new to this so im bound to mess it up, so using a cheaper cut would...
  14. jakeseddon

    using pokelsalz instead ot saltpetre

    hi, i was hoping someone could help me with a problem i have, i found a recipe for a brine i would like to use but it calls for using saltpetre, but i cant get hold of any, so my local butcher told me he doesnt use it any more but uses something called pokelsalz dry cure that contains...
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