Jump to content

Wade

Administrators
  • Content Count

    1,551
  • Joined

  • Last visited

  • Days Won

    136

Wade last won the day on February 8

Wade had the most liked content!

Community Reputation

912 Excellent

About Wade

  • Birthday 10/10/1957

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Galvanised steel should not be used in cooking areas where the food can come in contact with any galvanised serfaces or where liquids/juices that have come in contact with galvanised surfaces can drip into (or otherwise come in contacr with) the food. Lining it with foil would technically achieve this - however foil is easily torn ot perforated. If you were to try it you should definitely not have other foods cooking underneath. Not something I would risk.
  2. It is in Excel. You can download it here. I will try to get it online at some point Nitrite Calculator 3.0 protected.xlsx There is a also one that is popular online at http://www.diggingdogfarm.com/page2.html Please let me know if you need more help
  3. Yes I am judging both days. I registered back in October last year
  4. Looks like it will be a forum reunion there
  5. Is this going to be totally outside or is it close to a shed or outbuilding? When I laid power and data to my smokery and workshop, following the advice of a local electrician, I used armoured cable clipped to a pressure treated board at the base of the fence. Using armoured cable protects against accidental damage from gardening equipment and also from animals. If you have a shed at the other end then it would be a good idea to fit a second RCD unit so that if something in the garden causes a trip then it is less likely to affect the rest of the house and would be easy to troubleshoot. The second RCD then goes to your external sockets. If you dont have a shed then simply terminate the cable with a double (or more) external weatherproof socket that has its own built in breaker. Instead of the armoured cable you could use armoured flex (SY cable). This is more flexible to install but would tend to sag more between clips. https://www.armouredcable.net/armoured-cable/4mm-armoured-cable.html https://www.armouredcable.net/4mm-3-core-sy-cable.html With cable lengths of this distance you need to ensure that you select the right size cable to take into account the voltage drop. To calculate the minimum size cable you need there is a handy calculator here https://www.tlc-direct.co.uk/Technical/Charts/VoltageDrop.html. Do not spec to your exact requirements - it is always best to use the next size cable up in case you use it for power tools or electic patio heating etc. in the future. I am not sure if the 25 metres takes into accound the cable run inside the house to get it to the existing consumer unit. I have assumed not, and have increased the actual required cable length in the calculation to 30 metres. Using the calculator the maximum loading on a 2.5 mm* cable would be 4 Kw - however on a 4 mm* cable you could go up to 8 Kw. The difference in cost is not that great and, personally, I would go for the higher spec. * cable size refers to the cross sectional area of the cable and not its diameter.
  6. You can use most materials. I would avoid galvanised surfaces as they shuld not come in contact with food but any untreated wood is fine. You may get some taint though from pine if it is knotty and there is pine resin visible. Plastic is fine too. Stainless steel is ideal. If you can find an ols stainless steel fridge the that is ideal. If it does not blend in with the rest of the garden then you can always timber clad it.
  7. I have just joind too. over 220 members now so it is almost a done deal 😎
  8. Wade

    Bacon today

    It looks like the cure may not have been evenly distributed around the meat. The red colour is due to the nitrite reacting with the myoglobin in the meat - it is what gives bacon and gamon it's colour. It will be fine to eat.
  9. Cold smoke it as cool as you can - just like bacon. 10-12 C is fine
  10. Nice meat textures. They both look good
  11. Wade

    My first video.

    A good looking mincer - certainly looks robust. Whose dainty hands were those? I cannot believe they are yours! 😎
  12. Wade

    Xmas smoked salmon

    The amount of moisture lost with the salt/sugar will depend on several factors. Had the salmon been previously frozen? If so it will lose 2-3% of its water during the thawing process. Was the salt and sugar fine grained? You are looking for a grain size of fine table salt and either caster or granulated sugar. Larger grain sizes tend not to stick so well to the surface of the fish It did lose a reasonable amount of water so it will be fine. Yes, leave it in the smoker for 24 hours. Make sure though that the smoke generator stays alight so that the heat it generates keeps the air inside moving through convection. A good temperature in the smoker for smoking salmon is ~20 C
  13. It will be fine. It will have started to air dry but the salt and cure will have protected it from bacterial growth in the fridge. Smoke it and wrap it asap though.
  14. here is a recipe that I have used successfully for several years. It is a recipe used by a chef friend from New Jersey for his family Thanksgiving turkey. The herbs and spices in the brine result in it having a lovely flavour. Thanksgiving brined turkey
  15. Following some discussions in other threads on the merits of brining chicken or turkey, here is a recipe that I have used successfully for several years. It is a recipe used by a chef friend from New Jersey for his family Thanksgiving turkey. The herbs and spices in the brine result in it having a lovely flavour. Firstly make a batch of "Bell's Poultry Seasoning" 1 tablespoon rosemary. 1 tablespoon oregano. 1 teaspoon sage. 1 tablespoon ginger. 1 tablespoon marjoram. 1 tablespoon thyme. 1 teaspoon pepper. Grind to fine powder. Make the brine 400 g Cup non-iodised Salt 2 Tbs Paprika 2 Tbs Garlic powder (or granulated) 2 Tbs Onion powder (or granulated) 2 Tbs Dry Thyme 2 Tbs Ground Black Pepper 250 ml Vinegar (Any) 5.5 litres Cold Water to cover the bird 100 g Brown Sugar, Optional 1 Tbs Red Pepper Flake Optional Mix well and Soak the bird overnight or up to 24 Hours Remove the bird, rinse and pat dry with paper towels. Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry. This will give a crispier skin when Smoking or Roasting. Make the "Bubba Chix" Rub 50 g Brown Sugar 2 Tbs Smoked Paprika 1 Tbs Garlic powder (or granulated) 1 Tbs Onion powder (or granulated) 1 tsp Groung Black Pepper 1 tsp White Pepper 1/2 tsp Allspice 1 tsp Bell's Poultry Seasoning (see above) or Thyme Mix well. If you have a spice grinder grind to a powder You can put directly on the skin and/or mix with Butter, Oil or Bacon fat and rub on and under the Skin. Smoke or roast at 150 - 160 C until the internal temperature of the thickest part of the meat reaches 74 C Usually the skin will not crisp so if the skin is not crisp enough when the IT is 64 C in the Breast, put the Bird in a 220 C Oven to finish cooking to 74 C
×
×
  • Create New...