mark70

What a fantastic prize for the photo competition with some suprise extras added.  Many thanks to Wade and Steve.  The smoked almonds are amazing and I will have a go at these myself 

First two cures under way.  The first a loin with just cure and a little sugar and the second belly with Wades Pepper seasoning.  Roll on next Saturday when they can come out of the bags and start the equalising and smoking process   Must get a system in place to make sure I have product at all stages as I have unforgivably ran out of Home cured bacon!!!

Many thanks once again for the brilliant prize

Almost as expensive as BBQ

I do and various model planes.  Been load of flyaways over Christmas as people try them out.  Make sure the GPS has a lock before taking off and it should come back

also get insured via BMFA these drones can do some damage

Cheers

mark

PM sent Steve. Many thanks

Wow delighted to have been chosen.  My second bacon cure and smoke and I am truly hooked. 

The eggs were from a small farm just 2 miles away from me free range and I see the flock each time I collect some.  Minimum food miles and high quality

I gave the farmer some of my smoked bacon last weekend so he could try real bacon and eggs

Many thanks

Mark

That’s fantastic Wade.  Strangely I am thinking of using a loin to make ham!!!   My wife loves ham from the local Co op which comes as a platter and looks like loin, just the centre round bit.  It’s quite expensive and I would get loads of brownie points if I could make my own even better

off to buy the injector now

Thanks once again

Guys

first journeys into curing have gone well.  Smoked Salmon all gone and my first try at smoked bacon also successful.  Second loin currently curing and will be ready for Christmas morning   A salmon will be cured mid week for Christmas dinner starter

my only disappointment was smoked cheese which dried out and cracked. Wade suggested I smoked it too long so I will try again with a shorter smoke

So ready for my next try ham.  I want to use a loin so do I just cure as I would bacon and hot smoke until cooked?

Is it really that simple?

Thanks

Mark

Not sure Wade.  Maybe 12 hours?   The instructions with the ProQ say 2 burns of 12 hours.  It said the same for the Salmon but I found 12 hours plenty

Ok not a total success but nice all the same.  Cheese had dried out a bit too much.  It had cracks in coming off the smoker. Shall try a shorter smoke next time as hinted at by Wade.  

Saying that still nice smoked taste with Chilli jam and a nice glass of chilian Sauvignon 

smoked salmon a success though 

bacon should be cured by Friday and I will smoke half of it Sunday with a bit of luck

any suggestions welcome

It’s in the fridge settling hoping to try some later tonight

smoked salmon came out well after 12 hours. 

Pleased so far. 

First go with the csg. Piece of cheddar and butter in the Joe.  Going to try the butter for 4 hours and the cheese for 6.  

So far so good.  If this goes well half a side of salmon goes on tonight

2 minutes ago, Smokin Monkey said:

Glad you are using Smokewood Shack, he's one of our sponsors and a very good friend of Wade and myself.

I did not realise but good to know. 

Smoke Wood Shack

http://www.smokewoodshack.com/smokewood-shack-plank-store

I hot smoke salmon on a cedar plank. It’s amazing give it a go

4 hours ago, Wade said:

Hi Mark

You do not need to freeze your fillet.

The freezing is recommended to kill a range of parasites that are transferable to humans. These are rare and it is really only relevant for for wild caught fish - which are much more common in the USA. Farmed Salmon (which is what your Asda fillet will be) are protected against parasites and are carefully screened at the farm and so are considered by both the EU and the UK FSA to be parasite free.

The freezing process to kill parasites is a little more complex than just popping it in your fridge freezer compartment overnight, as the temperatures required are very important. You will find more information about it here http://www.woodsmokeforum.uk/topic/299-why-do-we-sometimes-need-to-freeze-fish-before-smoking/?tab=comments#comment-1245

If you need any more information then please ask again 

Thanks Wade really useful

Ok first question.   Asda half fillet in the fridge with a cure that came ready mixed with my Cold Smoke generator.   Think it’s just a 50.50 mix salt and sugar

All is good but reading an American site they recommend freezing either pre or post cure to kill parasites    Got me worried   Do I need to do this as it’s not in Wades guide 

thanks

mark

Thanks Wade. I will forget Supercure and follow your recommendation. I will let you know how I progress

Though I would join you guys as I have just order a CSG to use in my Kamado Joe  Looking forward to trying to smoke bacon and salmon.  I love hot smoked salmon on the Joe and hope i can do cold smoked just as well.

First question whats the easiest pre mixed cure for bacon for a beginner.  Is Supracure a good start?

Saw a post on smoked haddock going to have to try that too.

Thanks.