Icefever

Got around to bottling the first banana wine from the DJ, then first time rack of the 2nd banana wine finised up with around 15 litres. While I had the kitchen to myself I decided to rack the apple as well...there's about 20 litres. Ice.

Any cheese can be smoked if the temperature is kept nice & low... vac pack if you want, I would do it dry...trying to vac pack a bag with cheese & whey would be impossible with most machines..😉. I can use my machine to vac liquid but only by using the bowl that comes with it....I'm changing over to using these cheese wraps. https://cheesemakingshop.co.uk/shop/accessories/cheese-wrap-for-soft-cheese/ Ice.

I got around to starting a pancetta the same time as my last batch of bacon that I smoked, not the 3 slabs of bacon now curing in the fridge at the moment. Final coat of herbs & spices today, now back in the fridge. Ice.

I was thinking about your Chrimbo ham only the other day....you should give us a shopping list. 3 slabs of bacon in the fridge will be ready in a few days.... Cheese is sorted.... Ice.

@sotv Wait until the Jan sales see if they drop the price then...maybe?? Ice.

Love lamb.....along with all other meats...well done.👍 Ice.

A rack of ribs would be my cook mate.....nice & slow...gives you time to sit, drink & chew the fat with family. Ice..

Decided to stick a Inkbird probe in the top of the cabinet to to check the temp.....looking good @ 14c.

Well the Maiden Voyage as just got under way....😉.....both of the last lot of cured bacon is now in the smoker a few minutes ago. Ice.

Looking good dude.....looks like you'll be cooking Chrimbo dinner this year..... Ice.

With your help Wade this is how I started off, I find it so easy using a cure calculator and mixing my own. It's great adding the herbs & spices that suit your own taste buds. Ice.

As long as you enjoy it....that's all that maters. Ice.

Love the "no tins" Ice.

These folks are very good they do these starter kits...https://www.weschenfelder.co.uk/bacon-curing/curing-salts/supracure-dry-cured-bacon.html I now mix my own I use Praque powder #1 for a dry cure...once you get into curing, using a cure calculator & mix in your own spices/herbs. https://www.amazon.co.uk/Surfys-Prague-Powder-Number-Instacure/dp/B0721HK9ZZ/ref=sr_1_8?adgrpid=52245782094&dchild=1&gclid=CjwKCAiAtK79BRAIEiwA4OskBq8FupGxhllqWqIuBJ6gsc5o7a0nUx4ebW80Yew0f3Xh0hCFa3GLjxoCgRwQAvD_BwE&hvadid=259041240363&hvdev=c&hvlocphy=9045554&hvnetw=g&hvqmt=e&hvrand=7714996146023521054&hvtargid=kwd-327057208954&hydadcr=28145_1724733&keywords=bacon+cure&qid=1605159024&sr=8-8&tag=googhydr-21 Ice.

Well done..I'm doing a lot of wine of late, but must do a small beer maybe 10 litres soon. Ice.

Same as Justin for me, finger only...but did get the all clear..that was the best part....why will he use boxing gloves...have you upset him??? 🤣 Ice.

@Justin..the yeast was Lalvin yeast..... EC-1118 Ice.

Only is you come around in the Bently???? Ice.

That did cross my mind mate...I've also thought about building a smoke gen, then fix via some pipe into the cabinet. Ice.

Mrs Ice loved banana wine, I've made it a few times over the last 12/14 years, we were in Bookers shopping and they always have a load of bagged bananas on the sale shelf. Up to 2kgs in a bag and marked off at 40p per bag. Now, these bananas have not "gone overripe"...in fact they needed a week or so to ripen to the brown spotted type to be sweeter....better for making wine. Most recipes will say boil the bananas in a cloth bag in the water for 20/30 mins...I don't do that. 10 litres of water into the boiler along with about 10/12 kgs of nana's....bring to a boil, hold for 20/25 mins..let it cool a little then into a bucket. It's been sat in the back bedroom overnight, so when I finished this post I'll take it into the kitchen, check PH and gravity add whatever sugar I need to hit around 1.070 and start it off.. Ice. Top

@Smokin Monkey Done & dusted dude...👍 Ice.

I've built a small smoker as I get miffed having to get the ProQ down of the rack and set it up, so I've used an old kitchen wall unit that a friend had given me a while back when he re-done his kitchen. It can sit by the garage door, it's not in the way....I may have to fit a small PC fan just to help the burn, will find out in about 3 days when the bacon is dry....👍. Ice.

Just thought @Smokin Monkey ...Smokevember...is it a smoked dish??? or something that is just smoked??? 😉....I'm going to smoke a slab of bacon, Ice.

Hi KingFrank welcome to the forum....I've used a manual grinder and brother is it hard work. I started of with a cheap electric grinder and that would clog up everytime, but if your set on buying a manual one then go for it....this will get you stared making bangers...this one you've linked to (pardon the pun) looks ok. The one thing I will point out is the manual costs nearly a £100...I bought my FAMA #12 in a sale for around £200..... Ice.

Looking good WB 👍.. Ice.