Trout fisherman

Hi Wade Just looked at Nisbets and they have a Buffalo cd277 slicer for sale at £296 or make an offer, is this model worth a go? Or is the cd278 a better model. cheers Wade. Bob, Somerset.

Hi Wade Thanks for the info, very much appreciated. will have a look at those Buffalo slicers. will get back to you, if I buy one. Cheers Bob.

Hi Does anyone know of a decent home meat slicer? I had one a good few years ago and after a very short while it wasn’t fit for purpose. Have now started cold smoking bacon and would like to get myself a new meat slicer, but don’t want to purchase another one that will pack up after a few months. I am in Somerset in the U.K. Any info would be greatly appreciated. Bob.

Hi Wade i managed to cold smoke my first pork belly for bacon, using your impeccable advice and smoked it for 8 hours using apple wood dust. I can’t believe the flavour of the bacon, wow, the best I have tasted ever, by a million miles. Thank you for all your expert advice, it worked wonders. I now want to try another flavour, I’m thinking either maple or a mixture of apple and maple, any advice? If I’m mixing different flavours, how do you get the mix right? If I’m doing half & half would the measure be by volume or weight, I’m assuming volume, because the weights may be different. Please correct me if I’m wrong. Thanks a Million Wade, very much appreciate your input, couldn’t have achieved it without your input.👍👍👍

Hi Wade Thanks for the information, it really helps me, as an absolute beginner. After it has been smoked, you say leave it in the fridge for several days to allow the smoke to diffuse into it, do I leave it open on a rack or do I vacuum seal it again while the diffusing is working. cheers Wade, I don’t know what I would have done without all the help and knowledge that you have shared with me. Thank you for your patience. I will let you know how I get on soon. Bob. Somerset. U.K.

Hi Wade Your info is helping me immensely, I need all the I help I can get before I start on this venture. I have watched quite a few YouTube videos and in a lot of them, after putting the cure on the belly of pork, they then put it in a vacuum sealed bag, I have asked someone over here in the UK about It, and they recommend not to put it in a vacumm sealed bag while in the fridge, saying the cure will not work properly. Can you point me in the right direction as to whether I can use this method or I cant use this method. Again Wade, thank you so much for your info input, it is very much appreciated, I want to get the procedure correct first time even if the bacon is either too smokey or not smokey enough. Cheers Wade Bob U.K.

Hi Wade How long should I smoke the belly of pork for the best flavour. Have read that it can be 3hours, Also can be 12 hours. I don’t want to under smoke it or over smoke it and being that you have smoked bacon before, I thought you may be able to give me a good guide. I don’t want to ruin the first one I smoke, but willing to experiment after I have already done my first smoking. Thanks Wade, your info is really helping me to get the hang of smoking pork bellies. very much appreciated. Bob Somerset England.

Hi Wade Its me again. just a quick question, after I have cured a belly of pork and it’s rested and dried in the fridge, do I have to smoke it, or can I just cook the bacon slices without smoking it. Kind Regards. Bob. from the U.K.

Hi There if your proQ generator only lasts 6-7 hours, do you refill it and carry on or do you only smoke the belly of pork for 6-7 hours. I’m looking to start cold smoking and from what I’ve read, it says you should smoke pork belly for around 12 hours. your reply will really help. cheers Bob

Hi Could you please advise a good cold smoking recipe book to purchase and learn from. cheers Bob.