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Wade last won the day on January 12

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About Wade

  • Birthday 10/10/1957

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  1. 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.
  2. I have just joind too. over 220 members now so it is almost a done deal 😎
  3. 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.
  4. Cold smoke it as cool as you can - just like bacon. 10-12 C is fine
  5. Nice meat textures. They both look good
  6. Wade

    My first video.

    A good looking mincer - certainly looks robust. Whose dainty hands were those? I cannot believe they are yours! 😎
  7. 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
  8. 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.
  9. 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
  10. 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
  11. Yes. If the bird is still frozen then the brine will not penetrate the meat until it has thawed. Defrost the bird in the fridge before brining it.
  12. Wade

    Food safety

    It will depend on the rating of your freezer but it will be fine for 3-6 months if vacuum packed at ~-18 C. It will still be OK to eat after that but it will become incresingly more opaque once thawed as times goes on.
  13. Personally I think it makes very little difference. https://www.woodsmokeforum.uk/topic/55-comparing-chicken-home-brining-methods-is-it-a-science-or-an-art/?tab=comments#comment-83 Peoples perceptions of turkey being dry are usually because they over-cook it. Where brining does help is in adding some flavours into the meat. You need to be careful though that you dont end up making the chicken/turkey too salty. The concentration of the salt/sugar in the water is important or you will end up with a very salty bird. If you double the amount of salt you must also double the amount of water. You do not need a lot of brine - you only need sufficuent to cover the bird. If you place a plastic bag in the bucket and then place the bird in that and pour in the brine, you can then gather in the top of the bag and the water will cover the bird. You will find that you can manage with relatively little brine.
  14. Wade

    Xmas smoked salmon

    Mix the salt and sugar 50:50 in a large bowl - I have a big plastic sweetshop candy jar that I put it in and give it a good shake. place the salmon fillet skin side up in a roasting tray and liberally cover the surface with the cure mix. Turn it over and do the same for the flesh side. Pick up the fillet by one end and give it a gentle shake. Much of the cure will drop off - but what remains is sufficient. Lay the fillet skin side down ** on top of a cake cooling rack inside a roasting tray. If you can rest the rack at an angle it will help the water extracted from the fish to drain off into the tray. You do not want the fish to stand in the extracted water/brine or it will become very salty. ** you can rest it flesh side down but it can form ridges in the flesh as it firms up. Salmon fillets I cure skin side down and salmon steaks skin side up. If you have a large enough tray (and fridge) then rest the cooling rack over one end of the tray to make the slant. Here I have used 2 racks - one flat in the bottom and another at an angle. This keeps the fish above any brine produced. If you dont have one big enough then you can simply rest the rack over the top of a smaller tray You will be surprised just how much water/brine will come out of the salmon in 18-24 hours
  15. Injecting gammon will cure it a lot faster than dry curing. Commecially they do it in a matter of hours using vacuum tumblers however for home curing it is still best left for about a week to 10 days to ensure that the brine is distributed evenly. My last 15 Kg of gammon I left for 10 days, however the current 15 Kg will only get a week as it is needed for Christmas. After smoking, vac pack it and allow it to stand for a couple of days. The smoke flavour will not have fully equilibrated by then but there will be sufficient flavour along with the flavours in the brine. With Gammon, unlike dry cure bacon, you are adding water and so there is no weight loss target. In fact you should get ~5% weight increase due to the injected brine.
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