- Feb 2, 2017
- 30
- 11
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 off a side and a half of salmon (cured with 1: 1.5 sugar / salt for 24 hours) I then intend to smoke it for about 16 hours. (again more questions....)
Whilst the salmon is smoking I will also try my hand at some smoked carrots (had them in a hotel recently and they were fab) and some smoked parsnips. Both par boiled for 5 min then smoked for ????
Tomorrow I will start to dry cure some pork loin to make bacon.
So all in all I am really happy.
I ted to use apple smoking pellets as I got them in a good deal but the price has quadrupled!!! so I need to find a new supplier.
Any good supplier in the uk for pellets or would I be better off getting a different smoker device and then going for chips or sawdust?
Because my smoking chamber is small 2ft x 2ft x 3ft I cant smoke a huge amount so this is costing me a fortune!!
I use a homemade smoking tube which works great but only lasts for 2 hours. I cant go for a bigger tube as it wont fit into my heat chamber. Any Ideas?
As I said I can only get 2-21/2 hours from my tube. Today I read that it is acceptable to smoke for a few hours and then put the meat in the fridge and then smoke again. Is this correct? Sounds ideal. Would the total smoke time need to be more?
When making (cold) smoked salmon generally I go for a 24hour cure, 12-24 hour dry and up to 16 hour smoke. Sound good?
For the bacon I was going to follow the cure mix of localfood heroes.co.uk as the advice seemed very similar to here but most of the recipes here seemed to use TC
the recipe for 1kg pork is:
22gm Salt
8gm Sugar
2.5gm Cure #1
sound good?
looking forward to all responses.
Sometimes you may not like what you get back but its always excellent advice.
Thanks in advance
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 off a side and a half of salmon (cured with 1: 1.5 sugar / salt for 24 hours) I then intend to smoke it for about 16 hours. (again more questions....)
Whilst the salmon is smoking I will also try my hand at some smoked carrots (had them in a hotel recently and they were fab) and some smoked parsnips. Both par boiled for 5 min then smoked for ????
Tomorrow I will start to dry cure some pork loin to make bacon.
So all in all I am really happy.
I ted to use apple smoking pellets as I got them in a good deal but the price has quadrupled!!! so I need to find a new supplier.
Any good supplier in the uk for pellets or would I be better off getting a different smoker device and then going for chips or sawdust?
Because my smoking chamber is small 2ft x 2ft x 3ft I cant smoke a huge amount so this is costing me a fortune!!
I use a homemade smoking tube which works great but only lasts for 2 hours. I cant go for a bigger tube as it wont fit into my heat chamber. Any Ideas?
As I said I can only get 2-21/2 hours from my tube. Today I read that it is acceptable to smoke for a few hours and then put the meat in the fridge and then smoke again. Is this correct? Sounds ideal. Would the total smoke time need to be more?
When making (cold) smoked salmon generally I go for a 24hour cure, 12-24 hour dry and up to 16 hour smoke. Sound good?
For the bacon I was going to follow the cure mix of localfood heroes.co.uk as the advice seemed very similar to here but most of the recipes here seemed to use TC
the recipe for 1kg pork is:
22gm Salt
8gm Sugar
2.5gm Cure #1
sound good?
looking forward to all responses.
Sometimes you may not like what you get back but its always excellent advice.
Thanks in advance
