Recent content by morrit
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1st Cold Smoke
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...- morrit
- Post #49
- Forum: UK Smokers
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1st Cold Smoke
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...- morrit
- Post #43
- Forum: UK Smokers
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1st Cold Smoke
Also as a point of interest if salmon has been frozen before curing it can be frozen again as it has been processed ( Wade taught me that... He is a bit of an Oracle...)- morrit
- Post #39
- Forum: UK Smokers
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1st Cold Smoke
As you probably noticed it dries out quickly but you can always slice it and freeze it. The chef in me says 3 days. The practical guy in me says 5 but in reality... I guess till it either turns a funny colour/smells bad/goes slimy/grows something...- morrit
- Post #37
- Forum: UK Smokers
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1st Cold Smoke
That weekend sounds good. Were it not for my repeatedly poor health I would probably commit. But being that I can't even drink alcohol it would be a dry weekend as well!! Lol- morrit
- Post #34
- Forum: UK Smokers
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Chorizo 2nd time round
In which case I will keep you informed!! My intention is to spray the chamber and the skins with it so that it is the most prominent mould in it. -
Chorizo 2nd time round
I see... do you use a culture on the skins at all or do you let it form naturally? Just in case my technique doesn't work!! -
Chorizo 2nd time round
Having failed miserably on my first batch of chorozo which formed a fluffy green mould and yellow spots on the skin owing to the lack of knowledge and experience and respect for the process I have now procured the following : Beer testing strips for PH Prague Powder #2 LS25 starter culture... -
1st Cold Smoke
this one. Only going to use it for bacon but will probably save my arms from aching! Hopefully it will last...- morrit
- Post #27
- Forum: UK Smokers
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1st Cold Smoke
I caved in a moment ago and bought a slicer from Amazon... just the thought of slicing all that bacon made me cringe! Lol.- morrit
- Post #25
- Forum: UK Smokers
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1st Cold Smoke
I will admit... slicing bacon by hand is exhausting...- morrit
- Post #23
- Forum: UK Smokers
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1st Cold Smoke
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...- morrit
- Post #21
- Forum: UK Smokers
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River cottage chorizo recipe
I'm glad to have had someone else glance over it. It just seemed wrong and against all I have been taught. Maybe my next batch will work out. Better safe than sorry.- morrit
- Post #7
- Forum: UK Smokers
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River cottage chorizo recipe
I have one of those. Wade and Smokinmonkey were to thank for that. Got the humidity stable at 75 and temp at 12.5. Keeps very stable. But the mould issue is a big worry for me. I guess you can't be too careful when it comes to doing everything that catering ever taught me by leaving meat to go...- morrit
- Post #5
- Forum: UK Smokers
