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Cover them in breadcrumbs & you're going to deep fry them, I reckon!

Seconded Recommend trying it with a soft boiled egg in the middle, cooks lovely smoky sausagemeat and a runny yolk in the middle when you cut into it.

Probably not a lot you can do about it now, but maybe post the quantities of salt and sugar you used, with the weight of the fish and maybe Wade or someone else who uses the same recipe you used, can advise you if you have used the correct amounts, for peace of mind? When you come to slice it after smoking will give you an idea on how successful it has been, hopefully. Fingers crossed all turns out well for you, I am sure it will. Never knew so many people had an aversion to salmon, until recently but have come across quite a few people, who do now. i can sit and eat a whole packet of smoked salmon in one go to myself (I did last night), love the stuff

Not sure if any help to you, as I use a different recipe to yours, but took these 2 sides out at midday today, they came out quite rigid (normal for this recipe), but after running under the cold tap for 10 minutes and patting dry and so far being in the fridge for 4 hours , they are already spongy but dry to the touch, and a pellicule has formed . I will baste them with a little gin in the morning, before smoking them (weather permitting). I have already done a taste test and the meat tastes fine and has a good texture, have you done that?. Do you think if you ran a knife along it would slice or tear? The first one I ever did was almost like sushi and tore nothing like what I manage to do now. Have you tried a small piece off the tail end to see how it tastes and feels in the mouth?

Let us know how it turns out, as I said I always brine my chickens first now indoors or outdoors, always turns out juicy and better flavour we feel because of it (especially cold next day as well)

Never thought about anything but a straightforward salt and granulated sugar brine with chicken, although I add garlic and madeira wine to a brine for pheasants, but that is a much more gamier tasting bird. Hopefully someone who has tried it with poultry will be able to help you.

Same here a simple Tellicherry Pepper, Granulated Sugar and Salt cure for me with bacon, stopped trying other things now with bacon.

Good luck with yours, started curing my 2 sides today, hopefully get a 12 hour dry window before the 22nd to smoke and settle, so I can make it on xmas eve . Promised to make this for starters at the family gathering using the smoked salmon.. Started to smoke 2 bacon loins yesterday, managed 5 hours before the heavens opened and haven't stopped since. Fingers crossed their is an 18 hour window to get them both done Fri eve/Sat morning. British weather 😠

Picked 2 sides up for xmas smoked salmon today just under a 1kg each after the fishmonger filleted them for under £14 a lovely colour to them. Chose a whole one from the ice counter so I could see the gills and eyes, to gauge freshness. But she had already done over 20 fish today as a very popular deal, to put on the shelf display, so people could pick them up, if they didn't want to wait for one to filleted whilst you shop. Definitely on till Xmas eve at £5 a kg, if stocks allow, if anyone looking for some, to do their own homemade fresh smoked salmon, over Xmas

Worth checking the label to see if the bird is pre-brined as part of the freezing process, usually says it somewhere on the label it has been or shows a % content of salt and water. If not, then brining itself should be fine.

Fair enough, I normally brine a bird no more than 2kg in weight (chicken, pheasant) but the measurements I gave work well for it, for my tastes, adds a little more flavour and in my opinion makes the meat far more juicy than if I hadn't, but all down to personal taste. The 2kg bird usually tastes far more salty if I have added a rub to it after it than just the brine with the amount I use does to the finished bird. For a 2kg bird I use one of those large plastic cake holders with a very secure sealable lid, means I can fit it in the fridge easily. Just big enough to cover the bird fully in the brine as well. Never had a spill or leak yet 🤞

I always brine my chickens before cooking even for the cooker indoors now. I usually brine a 2kg bird with 1/2 cup of salt and 1/2 cup of granulated sugar and dissolve that in a cup of hot water first, then add enough cold water to submerge the bird and leave for 24 hours, and run it under the cold tap, pat dry and add rub if necessary, after it has finished brining. Does the job for me. I am sure doubling the salt and sugar would be adequate for a 4kg bird.

I will be cooking the gammon till it has an internal temp of 170F, however long that takes, same as i do, if cooking in the smoker. I normally do a honey and marmalade glaze with my gammon's, but as this is already spiced, going to just coat it with the juices from it during cooking so it doesn't dry out too much for my first go with it. To see how the flavours already in it, have worked when served up. I used Silver Birch, but many different woods go with pork a few listed here If I have been successful, with this one. I intend looking into doing just a plain salted gammon next time, that I can eat during the year and add my own glaze when cooking.

Followed your instructions @Wade Roasted for 25 minutes and 3 hours cold smoke (used a mixture of Alder and Silver Birch) taste great off the smoker, going to vacpac them for xmas Thanks 👍

I have one of these step up grills quite good as an alternative to a cake rack and provides extra cooking space with the ProQ Frontier if Hot Smoking also available for other different models in the ProQ range. Get a lot of use out of mine. Glad it was a success yesterday 👍

1st couple of times no, all new, routine after that 😀 I enjoy cold smoking bacon, but definitely going to try to do some Canadian Bacon next year, keep promising myself

Apple sounds a great choice, i find it not to overpowering, but still a nice flavour with cheese and bacon. But as with everything down to personal preference. Sure everybody does it different, I put the cheese n a kitchen bag in the fridge for 24-48 hours to let the smoke disseminate through the cheese fully before vacpacing after smoking and leave it for at least 2 weeks before eating. Bacon should be good for next weekend if you leave it a couple of days or longer like the cheese before slicing and packing/eating in my experience Is the cheese or bacon over each other? as they both can leak a bit during smoking, just watch for contamination if so, If either side of each other should be fine. Just see where it burns to when you take the bacon out and will give you an idea where to fill it to next time. You'll be a convert by xmas I am sure. I have 3kg of cheese, 4 kg of bacon, 1kg of nuts and 3kg of salmon to cold smoke still for xmas for me and family members. I hope I haven't left it all to late. Got a timetable but weather can be so unpredictable at this time of the year

All dependant on taste, I prefer a milder smoke taste than a stronger one, personal preference would be beech and apple mix, but if you like a stronger one Oak or Hickory would do the job. I have settled on 9 hours for smoking my bacon on average for a not too powerful finished smoke flavour also. I tend to look for a slightly colder outside temp than 9c for bacon, but sure you will be fine. Tend to leave mine in the fridge in a sealed container or clingfilm for 3-5 days for the smoke to settle afterwards , before slicing and packing Don't think their any set rules when cold smoking bacon, All trial and error till you find your bacon nirvana. Also a full ProQ smoke generator will burn for 16 hours so if intending to do less than that, fill the maze accordingly from the outside in for the amount of time you need i.e. 6 lengths of the maze from the beginning should give you 9-10 hours , save wasting any dust, or if you have to go out and leave it unattended.

👍 Just got back from Lidl and they had a big display of Mixed nuts on offer for this weekend £1.39 for 200g, (25% Hazelnuts, 25% Walnuts, 25% Almonds, 25% Cashews) Hadn't noticed these before, bagged and raw, going to mix 4 bags of these with some Brazil nuts i picked up from Morrisons and roast and brine them following Wades method later this week.

Thanks for that, quantities are a bit more than I need. GrapeTree look quite good for smaller quantities of pre-mixed or choose your own mix of nuts. Are there any nuts not suited to roasting and smoking? I was thinking of a Brazil Nut, Cashew, Walnut, Pistachio and Macadamia Nut mix If I get them done later next week, will they be ready to eat by xmas

Doing ribs this weekend, forecast to be dry, with less than 8 hours daylight currently. I prefer to cook something before it gets dark at this time of the year.

Have you looked at any of the catering suppliers?, usually have to add VAT, but maybe something different available than what Amazon sell, for your price range and needs.

Starter set from Amazon US for £51.59 delivered including import duties This Lodge Pre-Seasoned Cast Iron Cookware set includes a 10.25” Skillet, 10.5” Round Griddle, 5 Quart Dutch oven and the Dutch Oven lid fits the skillet perfectly. All the essential pieces of Cast Iron Cookware in one set.

I have used the Restaurant grade Lumpwood, Coconut shell Briquettes and ones that come stick shaped ( can't remember the name) Happy with them all, consistent burning and usually good sized lumps . But only buy, them when i see an offer, if i can get them for around £1.30 a kg or less delivered. Usually purchase then. if not there are other good ones out there for around that price.

What are the ingredients in the Christmas cure out of interest? I have tried a few flavoured home cures in the past and although some are nice. I have settled now on a plain Salt and Tellicherry Pepper mix for the bacon I do.