Recent content by stringman

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  1. stringman

    Thoughts & Ideas on making a smoker cabinet using a wine cooler (long post)

    Well i have sort of given up on the idea as everyone said i needed to get rid of the plastic and foam ( even though i was only going to do cold smoking) So i have ended up buying a commercial fridge. I have posted on the fridge forum about that.
  2. stringman

    Yet another commercial fridge to (cold)smoker question

    Hi all After giving up on my idea of using a wine cooler as a cold smoker ( too much plastic let alone foam and it wouldn't cool at all) I have managed to buy a Williams commercial fridge (22cubic feet) that still works (well cools to 10-12 deg c) Unless its ridiculously easy to get the foam...
  3. stringman

    Thoughts & Ideas on making a smoker cabinet using a wine cooler (long post)

    Ha ha, maybe my title is a little confusing. The wine cooler theory comes from want one as a curing chamber and realising that there are plenty that are broke and can only get the temps down to 18deg c
  4. stringman

    Thoughts & Ideas on making a smoker cabinet using a wine cooler (long post)

    Hi Guys Its been a while since i last posted. At the moment i have a simple small cold smoker. Small fire box with maze pellet smoker linked to a 3ft x4ft wooden smoking chamber. It works well but, like everyone the summer temperatures can make it tricky. So i thought i would have a go at...
  5. stringman

    2017 Smokers Weekend - Less than a week to go

    Wow Think I better start cooking!!! I'm not able to bring my smoker but will hopefully be bringing my Cobb so may bring a chicken or two to roast (can add a bit of smoke to it if needs be lol) I at also bring by baby cobb (if there is room) For some veggie food or jacket spuds, and finally the...
  6. stringman

    Just an update of where I am at - not sure what forum i should post in lol

    Hi All So thanks to everyone here I am becoming more and more adventurous and smoking, if not more things, more often! recently I made some wet brine bacon with some belly strips. Some smoked salmon (of which I need to ask some questions later) And finally loads of cheese. I am just drying...
  7. stringman

    can i freeze my cold smoked salmon

    I haven't go a vacuum pack yet so single portions in clingfilm in the freezer?
  8. stringman

    can i freeze my cold smoked salmon

    Hi all just finished my first cold smoke of a 1lb of salmon fillet. Only thinking 1 stage at a time I froze the salmon, defrosted it, dry cured it for 24 hours, 12 hours pellicure and about 10 hours smoke. Its very nice for a 1st attempt but I am unsure if I can freeze it or not? if not how...
  9. stringman

    Brining times for belly strips

    yep that's what I'm using A lot longer than I thought, that will be for next week then lol
  10. stringman

    Brining times for belly strips

    hi all I am new to this so be kind. I am in the middle of brining a pork hock which will be hot smoked see my post in the pork section (I didn't realise my pizza oven can be used as a smoker!!) (presume that as its being hot smoked the brining time of 36houurs should be fine) I also have some...
  11. stringman

    Wet curing Pork shank for cold smoke

    will do
  12. stringman

    Wet curing Pork shank for cold smoke

    Thanks for all the advice guys I have ordered the prague powder1 and will put the shank in the freezer, I was just being impatient as I will have some salmon ready to smoke in a few days and was hoping to combine the two patience is a virtue..............................
  13. stringman

    Wet curing Pork shank for cold smoke

    Well the main reason for the cold smoking is because my smoker is only really a cold smoker, doesn't get hot enough to hot smoke. So I was erring on the side of caution (and wanting to learn) by doing a cure. My idea was to cold smoke it and see if I can get "ham" and tp then probably make a...
  14. stringman

    Wet curing Pork shank for cold smoke

    That makes sense I will order some but in the mean time my neighbour hassome food grade saltpetre so maybe I could make my own cure?
  15. stringman

    Wet curing Pork shank for cold smoke

    Why do you say that- the use of spinach or the recipe idea in general?
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