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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... -
Curing chump joint
Curing a chump joint immersed in salt. Got to be cured for 9 days (3 days per kilo). Can I use the salt again? If I dried it out... just thinking really.- morrit
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- Replies: 2
- Forum: UK Smokers
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River cottage chorizo recipe
Ok so... first attempt at chorizo has got me panicking somewhat. Used the river cottage recipe minus the bacon. Also I didn't test the ph levels. 2 schools of thought here... 1 am I going to die? 2 what did they do before litmus paper and Prague powder???? Lol. I have ummed and aahd about...- morrit
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- Replies: 6
- Forum: UK Smokers
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Chorizo first timer
So I used the river Cottage recipe for chorizo at 2% salt. All smells great, and it's now drying in my chamber. However... I did a bit more reading around and notice everyone uses cure number 1 and a starter culture... now I am really concerned that I've wasted all this time and money. Anyone... -
Low fat sausage mix
Hi. New to sausage making... Infact .. not made them yet! Does anyone have a good basic recipe for a low fat lean sausage ratio? Due to dietary requirements I can't digest too much fat lest I suffer for it... any thoughts? I have natural casings and cellulose casings if that's any help... -
Low fat sausage mix
Hi. New to sausage making... Infact .. not made them yet! Does anyone have a good basic recipe for a low fat lean sausage ratio? Due to dietary requirements I can't digest too much fat lest I suffer for it... any thoughts? I have natural casings and cellulose casings if that's any help... -
Peetz cabinet smoker
Hi folks. I have a Peetz cabinet with the electric element. Ive not tried it yet but does anyone have any tips or experience with this equipment? So far just been using it for cold smoking... Thanks in advance.- morrit
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- Replies: 1
- Forum: UK Smokers
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Salami curing chamber
So this year im converting my garage into my little smoke house/charcuterie. Only thing i am missing is a curing chamber. I would love to make salami and the like but i have zero (thats 0) technical skills. Hell... i dont even own a drill. Its embarassing i know but thats the way it goes. So...- morrit
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- Replies: 22
- Forum: UK Smokers
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Didn't see this before!!
Hi. Im hailing from Rugby, Warwickshire. Been on long term sickness with acute pancreatitis and as such had to change my diet to include oily fish and stuff. Well i love smoked salmon and got sick of paying through the nose for it. I used to be a chef and have worked in some top notch hotels and...- morrit
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- Replies: 4
- Forum: UK Smokers
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Bourbon smoked trout
So this is my lil recipe that i tried with sognificant success. 4 trout fillets pin boned and descaled 2 to 3 shots bourbon Handful of salt Handful of sugar Garlic salt Mace Allspice Mix the dry cure together and sprinkle a bit on the bottom of your curing tray, lay fillets skin side down... -
Upgrade
Bought myself a peetz hot cold smoking oven...arrives today. Gonna try my hand at hot smoking. On another note... has anyone in the UK managed to procure a curing chamber at all? They all look very complicated to make... just want a small one for the odd chorizo and bacon etc etc...- morrit
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- Replies: 1
- Forum: General Discussion
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New Smoker
Hi, I'm Tristan. About 2 weeks ago I bought a proQ cold smoker cardboard box type thing wit the ProQ smoke generator. As a former chef I enjoy food beiong freshly prepared and having a hankering for smoked salmon I was actually getting sick of buying 100grams for 4 to 5 quid. Always thought...
