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  1. morrit

    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...
  2. morrit

    1st Cold Smoke

    Wow. What a set up. Looks awesome!
  3. morrit

    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...
  4. morrit

    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...)
  5. morrit

    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...
  6. morrit

    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
  7. morrit

    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.
  8. morrit

    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!!
  9. morrit

    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...
  10. morrit

    1st Cold Smoke

    this one. Only going to use it for bacon but will probably save my arms from aching! Hopefully it will last...
  11. morrit

    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.
  12. morrit

    1st Cold Smoke

    I will admit... slicing bacon by hand is exhausting...
  13. morrit

    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...
  14. morrit

    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.
  15. morrit

    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...
  16. morrit

    River cottage chorizo recipe

    Hi. Well I checked on them today and there is a fluffy green mould and specks of white mould and lots of specks of yellow mould. Having read up a lot of different sites I think I am going to bin them just to be on the safe side... I think the meat is probably ok but the skins... nah. I don't...
  17. morrit

    1st Cold Smoke

    Baconolics anonymous...
  18. morrit

    1st Cold Smoke

    Looks very tasty indeed! Slicing salmon is a pain but this video is actually really good. This is how we used to do it in the kitchen. The D cut. Also a good knife is a must. I once witnessed the Maitre d at Claridges slice a salmon. Expertly done and wafer thin near transparent slices. Never...
  19. morrit

    1st Cold Smoke

    Aaah... but there's a difference between mass produced and artesan ;)
  20. morrit

    Cuts of meat for jerky

    I'm so sorry for not replying! Only just saw this! Yes the trays are a bit flimsy but handled with care they will be just fine. I've made numerous batches of jerky now. All good fun!
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