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Wade last won the day on November 30

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About Wade

  • Birthday 10/10/1957

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  1. Wade

    New members

    It appears that Facebook have changed the way that sites can log in using their Facebook accounts - "Facebook have recently announced that from October 6, 2018 all sites using Facebook login must be using HTTPs. In order to continue using Facebook login you must obtain an SSL certificate". I will try to get this sorted out quickly.
  2. Wade

    3rd round bacon.

    I would leave it 3 or 4 days for the smoke flavour to penetrate before slicing. Depending on how much you make at any one time, unless you are going to freeze it, it is best to leave the majority uncut until you need it. Uncut it will have a shelf life of about 6 weeks in the fridge but once it is cut this will reduce down to a about a week.
  3. Wade

    Dry Age Bags...

    It is the same with "ready basted" turkeys - they have already been brine injected. 10 g of Szechuan pepper - WOW. At least you won't have to worry about the hot smoked paprika burning your mouth as it will be too numbed to feel it from all that Szechuan pepper . No - seriously - leave it as it is and see how it turns out. It is a LOT of Szechuan pepper but it does have a nice citrus flavour I think it will work out OK - It will be great to hear how it tastes
  4. Wade

    Dry Age Bags...

    As it is a "Basted" pork joint it will have up to 10% of brine added. This will have already increased the salt content so I would reduce the amount of salt that you add. For the cure calculation if you use this type of joint again I would reduce the actual weight by 5% to account in part for the water already added. For making air dried pork then yes you could use the smoked paprika and pepper however you may want to create a more traditional cure that includes a combination of Thyme, Juniper, garlic, Fennel seed, Black pepper, bay leaf. Whichever flavour you use you will not need more than ~10-12 g of flavouring per Kg of meat and so if using the paprika and pepper I would reduce them down to 6 g of each. If you have already added 10 g of each then that is fine but you will get a stronger flavour. The total time you would need to leave it in the cure is 10-14 days - 3 weeks will be too long. I am not sure what you mean by the first stage being a wet cure and the second being a dry cure. Can you explain further what you plan to do? From the experience I had trying to use the dry age bags in the fridge, they do not work well when trying to produce dried meats. I did not get the resulting weight loss that I was expecting until I removed it completely from the fridge. I have recently repeated the trial using the dry age bag with much more success. Cure the meat as you would for bacon - vac packed in the fridge Rinse, dry off and then vac pack in dry age bag Wrap in muslin and then hang at cool room temperature to dry (12-20 C - the closer to 12 C the better) Monitor the weight every 4-5 days. I will be posting up my recent bresaola batch soon - which used this same method. I have already sold most of it at Brogdale on Sunday.
  5. Wade

    Furry collar

    Sorry to hear about the meat 😞 Air/Smoke flow through the smoking chamber is very important. The less flow you have the moister the air inside will become and the more likely it is to condense on the meat surfaces, the greater the warming effect will be from the smoke generator and also the more the bitter tars will be deposited. Yes, you should keep those flaps open.
  6. Wade

    Labelling foods.

    A big question with many facets It is best to comply with the government regulations and then you will be fine. A good reference can be found here https://www.gov.uk/food-labelling-and-packaging. Yes, these are required when you are selling food however it is good practice even when you are giving it away too. For home produced items the most important items are: The name of the food - e.g. "Hickory Smoked Salmon" A "best before" or "use by" date * - or instructions on where to find it Quantity information in grams or ml List of ingredients with any allergens highlighted Any special storage conditions The name and address of the manufacturer/supplier I have recently updated some of my labels to include things like origin of the fish and cooking instructions. It is also a good idea to assign batch numbers to each of your product runs and to record these on the label - just in case you have an issue with one particular batch. This is a requirement when selling commercially. Although when giving away to family or friends you do not need to do this, it does make it look more professional. Freezer proof labels are a bit of a problem when producing small quantities at home. You can buy sheets of labels that are "freezer proof" but these do often suffer from moisture damage to the paper when stored in the fridge or thawed after freezing. I have had to buy a transfer label printer and I have my label blanks pre-printed in true freezer proof materials but before I did I was using the standard sheets of "freezer proof" labels and was as careful as I could be to avoid them coming in contact with moisture.
  7. Wade

    Furry collar

    Just like the cure, the smoke flavour takes time to diffuse throughout the meat. This will happen just as quickly with short "top up" bursts of smoking with a rest in between as it will with keeping it in the full smoke for the full time. The major downsides of such long periods of smoke are over smoking, where more of the heavier, bitter, tars are also deposited onto the surface of the meat, and the prolonged exposure to warmer temperatures which will encourage faster mould and bacteria growth. Yes the smoke does act as a mild antibacterial and anti-fungal however it only reduces the growth of some moulds and does not completely prevent it. The inhibitory effect would be greater on the surface of the meat however inside the closed meat cavity very little smoke will actually penetrate directly and so there would be a lesser effect during the smoking period.
  8. Wade

    Furry collar

    Hi Steve From the photo it looks like a mould growth. It is highly likely that swabbing with a 50% vinegar solution would have been fine but without more information on the type of mould I cannot be sure. The growth of the mould, whilst probably safe to eat, is likely to have affected the meat flavour in the areas where it was growing - usually imparting a bitter taste. Even though you used the cure, mould is not inhibited by Sodium Nitrite and it will also still grow in applied salt concentrations up to 5%. I think that your problem was probably down to your method. You did not say whether the 2 days pellicle forming were also in the fridge or what the temperature was inside your smoker. It also sounds as if you were curing it with the collar closed. This could give a nice "cozy" damp place for some moulds to survive and even thrive. I think that the main cause of the mould growth was the 52 hour smoke. 52 hours is a long time for a smoke - was this all done in one session or was it split with the meat being returned to the fridge in between smoking sessions? Mould will still grow slowly even at fridge temperatures and the ambient smoking temperatures in your smoker would have given the mould a good environment grow rapidly. What I suggest for next time are the following: When you are curing the collar leave it opened up whilst it is in the cure and vac packed and reduce the curing time to 10 days Once you have rinsed off the cure, ensure that the meat is left in the fridge for only a few hours to dry. To be honest, you do not need to leave it for a pellicle to form however if you want one then limit it to only 12-24 hours. Reduce your smoking time to a maximum of 48 hours and then do this in 8 hour stages, returning the meat to the fridge in between. A good way to do this is to smoke overnight when it is cooler and then return it to the fridge during the day..
  9. Wade

    Not Smoked For Awhile

    The wonderful aroma is wafting out of my PC screen as I look at it. Looks lovely.
  10. Wade

    Nuts Hot or Cold Smoked?

    Yes you can use the oven for the first part - especially if you have been using smoked salt in the brine and seasoning. Almonds and walnuts are good too and so are macadamia nuts. I have not tried others but they are worth giving a go. I use Hickory for most of the things I smoke as it has a nice "sweet" aroma and rounded taste however other woods will work just as well too The nuts can be eaten immediately but mine tend to rest for at least 24-48 hours in their packaging before they are likely to be eaten. Yes you can use the pistachio shells - though I have not used them myself. They are best put through the food processor first to break the shells down onto smaller fragments and used in something like an AMNPS pellet smoker or a tube. Make sure that all of the nuts have been removed first though or the smoke can apparently become bitter. Comments from a friend in the USA who does use them Some also blend them with other wood chips or dust.
  11. Wade


    Hi Ryan and welcome to the forum. Where are you based?
  12. Wade

    Nuts Hot or Cold Smoked?

    These are the pack sizes I use - 1 Kg and 120 g 10 Kg of Cashews and 5 Kg of Pistachios ready for delivery tomorrow
  13. Wade

    Nuts Hot or Cold Smoked?

    If you are looking to buy in bulk then somewhere like Sunburst Snacks is a good place
  14. Wade

    Cure calculation

    The big difference is the concentration of the cure. The A&O and other similar cures only have Nitrite at ~0.6%. The standard Cure#1 is 10x more concentrated at 6.25%. The lower concentration makes it easy for beginners to weigh out - The cure I supply in my bacon making kits id 0,6% for this reason. When I am making up my own Cure#1 from the pure Nitrite and salt I always make a couple of kilos at a time so that the amount of Nitrite that needs to be weighed isn't too small. When curing my bacon I weigh all of the cure ingredients into my grinder/coffee grinder and then blitz for a couple of seconds to make sure everything is well blended before applying. If you didn't do that then don't worry but it may be something to remember for next time.
  15. Wade

    Cure calculation

    The nearest 1/10th of a gram is ideal though if you cannot do this then you could weigh to the nearest lowest gram. In your example 2.3 grams of Cure#1 gives 150 mg/Kg of Nitrite - This is the maximum that is permitted for commercial bacon 2.0 grams of Cure#1 gives 130 mg/Kg Nitrite - This is still within the effective concentration range of the Nitrite 3.0 grams of Cure#1 gives 196 mg/Kg Nitrite - This is way above the commercial maximum and so is not ideal. Eating the bacon in normal quantities with this level would not pose a significant health hazard but it is best avoided.