markie_q

Has anyone tried to cold smoke mozzarella? Someone I work with has asked for some.

When weighed, it does seem like a really small amount. As all the ingredients are white, it didn't feel like there was much cure compared to the a&o ones I've used previously. I guess that's why accurate weighing is essential as if I was eye balling it, I'd definitely have added more.

Could be a nice little earner. They're such a simple but effective idea. You'd imagine they should be an easy sell, if there is ever such a thing.

I didn't know that. I think the ash collector pan should really come as standard. It's a big ask to empty the ash without it. I guess you're going to have to get inventive with some wire cutters and a normal grate to make your own half grate. I hope they do bring them out soon. British BBQ is such a growing market and it's a great product.

I've only had mine since around March this year, but can't fault it at all. It's incredibly versatile and terrific value for money. Was a tough choice between that and the Weber smokey mountain and think most are happy with whichever one they go for. I'm finding I'm using it more like a pit barrel each time though, love cooking a spatchcocked chicken with the water pan removed, or hanging chicken halves. Love the simplicity and ruggedness of a out barrel though. So much space to play with. Like the half grate they do, so you can hang on one side and have smaller items on the other. I bet the flavour you get is going to be outstanding

I followed the advice on one of the other threads and picked up some jewellery scales from Amazon. It's not easy getting it to the nearest 100th of a gram. A tenth is doable 😂

Yes cure #1 I did it with your spreadsheet, was just concerned I'd done it wrong! Thanks as always for the advice.

Hi guys, Does this calculation sound correct? Meat weight 958g Cure 2.3g Salt 21.65g Sugar 11.98g

A great price. I'm sure you'll have lots of fun with it. I try and mimic one with my proq frontier, but would prefer the original.

Is there anywhere I can find a list of different home cure recipes?

Major jealousy here! Love pit barrel cookers.

Ordered from weschenfelder. Get ready for my annoying questions about how to use your cure calculator by the end of the week 😁

They do look great. We do a bit of sous vide so the clear ones are versatile for us. Because if the amount you need to get into the machine, the 30 X 20 will probably be best still with those 20 X 16 boards. Love the look of that bresaola looks great. Not heard of it before.

I've been using 20 X 30 cm bags so far, just because that's what I've had. What size bags and boards do you use?

Don't worry Wade, I knew you'd be very very busy! Is Waschenfelder the place you get the back boards and vac bags from too?

Where do you buy Cure #1 from?

Thanks for the link, will do don't research!

As well as the bacon cures I've used from Angus and Oink, I also picked up a pastrami cure. First batch was finished today and wow it was amazing. Took a similar time to cure as the bacon and then had to be hot smoked with cherry wood for seven hours, but well worth it. Does anyone have a recipe for a home made pastrami cure?

I'm not one of the experts, but I've always used smokewoodshack for chips, chunks and dust. Can't fault them for quality or service.

It's an interesting question. I have no idea myself though. Sure someone will be along soon to enlighten is both. When I put meat in a hot smoker, I never rotate it, so I'm guessing not.

Thanks Wade. Lots to learn in that video that I didn't know.

After you've cold smoked garlic bulbs, do you vac pack them too?

Thanks Wade, will put some in with the garlic and cheese later today.

Do you vac pack it to wrap it?

Looks very tasty, what are the benefits of leaving it to dry for five days?