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Wade last won the day on November 10

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About Wade

  • Birthday 10/10/1957

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  1. Just noticed that the letter "cue" isnt working on my (cannot type the letter itself obviously). New keyboard on order and should arrive Tuesday. Untill then I just havent got a cue 🙂
  2. Now if you were really trying to make Jill happy you would peg your nose and just get on with it. I wouldnt want to be in your shoes come Christmas day when you do not produce the smoked salmon. Do you think you will have sufficiently recoved from your injuries in time for the Woodsmoke 2010 meet? 💥🦴🛌
  3. Hi Mark - You might find this helpful https://www.woodsmokeforum.uk/topic/959-nuts-hot-or-cold-smoked/?tab=comments#comment-7353 Almonds and Cashews smoke very well and so do pistacious. You need to get the raw nuts (not previously roasted or salted). Walnuts are good too but some walnuts can be a little bitter. I have also tried peanuts and they worked OK too. I have not tried smoking cob nut kernels but I did try macadamia nuts but wasnt particularly impressed with the result.
  4. Smoke for about 16 hours. This can be split over a couple of nights if reuired however the days are starting to get uite cool now too.
  5. Yes it will keep. If you have concerns leave it a week in the fridge for the smoke to diffuse and then freeze until Christmas
  6. Hi Jacqui Yes I meant cold smoking. It was to add a smokey flavour before cooking. If you follow the recipe it will result in a maximum salt content of about 2.5% and the required seasonal spices - which means that it can simply be roasted as a joint. You could boil it, however gammon is usually boiled to remove some excess salt and to impart additional flavour to the meat. Here you have added the flavour in the brine injection and have only added just the right amount of salt. If you boil it you are likely to remove the flavour that you have taken so much effort to put in. You are good to go. Cold smoke it in the Weber and then allow time for the smoke flavour to diffuse into the meat. You can then either roast it in the oven or in the BBQ - or if you feel adventurous you could sous vide it.
  7. The SCA is international. I certified in Holland however I think the new U.K. KCBS reps are able to teach the course. I will try to find if any are taking place next year in the U.K.
  8. It is a fun course - though not as intense as the KCBS. I have judged several SCA competitions this year and they are great fun.
  9. OK - for the defeat admitters amongst us 😎 here is a quick summary of the Steak rules. Dont forget that additional points can be gained by providing the event organisers with large glasses of good quality small batch Burbon. Points will of course be deducted for inferior brands 😁 Seriously - below is a summary of the rules. We will work out the details of how we physically judge closer to the event. We will have plenty of partners/friends who can stand in as independent judges. The event • SCA events are judged by a panel of judges and will be in a “blind judging” format. • The cookoff promoter/organizer will provide all the ribeye steaks for the event in order to create a level playing field. No other ribeye steaks are allowed at a team’s cook site. • The SCA standard for steaks is a minimum of 3cm Boneless Choice Ribeye (We will try but cannot guarantee). • Teams are subject to random ice chest inspections by any SCA Representative. • Turn in times will be announced at cooks’ meeting, and will not be changed once announced. • Grills may be used by more than one cook. Each registrant must cook their own steaks and may only turn in 1 steak per competition. Cooking steaks for another registrant in the same competition will result in a disqualification. • In case of a final results tie, the prize will be split between the teams. Example: a total tie between two teams for first place. The prize from first and second place will be added up and divided between the cookers. The rep will flip a coin to decide who gets which trophy. • All decisions by SCA Reps at an event are final. • Head cooks may only enter one entry into the steak category. The steaks • No other ribeye steaks other than the ones provided to the teams by the promoters are to be present at cook sites. • Steaks should be cooked Medium (warm pink center). • Steaks may be lightly trimmed before, but not after cooking. • Steaks may not be marked or branded in any way. (Grill marks are not considered marking). • Turn in one steak, whole and uncut, on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up, and not folded in any way. • Steaks may be cooked on any fire or heat source. • No sauce or garnish is allowed in the steak turn in box. • A compound butter is allowed, as long as it is melted on the steak. • There are no size standards for the seasonings on the steak. • Pooling of natural juices in the box is acceptable. • Steaks are judged on Appearance, Doneness, Taste, Texture and Overall Impression. • Tie breaker: Taste, Doneness, Texture, Appearance, and Overall Impression. Reasons for Disqualifying a steak: • Any foreign object found in the turn in box. (String, Toothpick, Skewer, etc.) • Ribeye steaks other than the ones provided for the event found in team area. • A marked steak. • Steak turned in after the turn in window has expired. • Folded foil disk in the box.
  10. But wouldnt that take away the elements of surprise and uncertainty? You do realise that you admit defeat the moment you start reading the manual 🙂 Regarding the marinating... All teams pick up their steaks at the same time and what they do with them after that is entirely up to the team. There would normally be 3 or 4 hours between steak collection and turn in so the teams have plenty of time to ruin a perfectly good steak in an almost infinite number of ways 😱
  11. Wade

    Maldon 2020

    You will be surprised. OK, in the major events the new teams are unlikely to win the whole competition however it is not unusual for them to come top in an individual category if everything goes right on the day.
  12. I will give the judges and competitors a quick guide to SCA judging before (it will take about 10 minutes 🙂 ) Each of the competitors get to chose 2 steaks from the stock however they only turn in one - This gives you some leeway. Dont forget - Just like KCS you are cooking to a competition standard NOT to what you prefer. For example I like my steak blue however that would get low marks from the judges.
  13. Wade

    Maldon 2020

    Justin - I never took you as being a wimp
  14. Hi Simon food-additives-legislation-guidance-to-compliance.pdf Firstly there is a difference between the levels of cure permitted for commercial bacon production and those used by home curers. It may sound bizzare but there are actually no limits put on the amount of cure you can add to home cured meats !!! On the forum here we will only recommend the levels that are permitted for commercial production (as they are usually the most conservative) and we follow the recommendations of the food safety bodies in the order of UK, EU, USA, comon sense. The UK and EU limits are prety much in line, however where they do not exist we fall back to the USA limits - which are also prety much in line. On the web site you are referring to he is quoting a permitted Nitrite level of 625 mg/Kg which is now out of date. It has subsequently been revised down to 155 mg/Kg. He has a lot of great curing background science there though. Will the levels kill you? No. Would I use them? No. The current UK/EU limits for added Nitrite in commercial bacons and hams are 150 mg/kg (ppm). As many EU countries have "traditional" products that have used higher levels of Nitrites over the years there are opt-outs for some of these traditional products. When these producs were first developed (some generations ago) the chemistry of Nitrate/Nitrite preservation was not fully understood and so levels that were used were those found to preserve the meat, that tasted OK and which didnt make you sick. We now know that Nitrite levels of around 50mg/Kg are sufficient to effectively preserve and flavour the meats so even the current 150 mg/Kg is a lot of Nitrite. Remember though that the 150 mg is the amount of Nitrite added and this has been shown to be sufficient to ensure that there is sufficient residual levels in the final product. When curing single muscle products adding the higher levels are important as not all the cure will be taken up. When making minced meat products (e.g. polish sausage, salamis etc) you can actually add a lot less as all of the added Nitrite/Nitrate will remain in the product. When using Cure#2 you are adding both Nitrite and Nitrate. The Nitrite is what is actually doing the preserving and the Nitrate is there to slowly convert to Nitrite over time as the Nitrite breaks down. When calculating the amount of cure to use you only need to worry about the Nitrite levels in your calculation - but remember you will also be adding Nitrate so the less you need to add the better.
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