Icefever
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Posts posted by Icefever
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Welcome to the forum RogerB....learning the art of BBQing/smoking is a steap learning curve mate. Read the ProQ section, if you havn't already 😉 my one tip dump the water and use sand...no having the pan run dry on a long cook, having to fill it is a PITA. Watch where you site the smoker, use some sort of a wind break, any problems give a shout on here and there's a good chance somebody will answer. 👍
Ice.
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Sorry to hear about this but quote.....
According the UK Food Standards Agency pork needs to reach an internal temperature of 75 C for 2minutes, to kill off any harmful bugs.If it was me??? I would not take any chances with my family...Ice.-
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Morning Tom, welcome to the forum mate, I have the Frontier myself great bit of kit, my one tip is use sand instead of water. There's a thread on here about it...I found using water a PITA to be honest.
Ice.
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I haven't got any yet mate...but I did learn about how the heat travels..but I tend to use the ProQ more now..but my SIL works at a farm machinery place, so who knows???
Ice.
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Hi Matty....It's a steap learning curve dude......try this vid, it helped me at the start...
Ice.
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Doesn't look like much interest at the moment???...not sure why??.
Ice.
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I agree 100%, staying safe is the primary factor, I've been curing bacon for a few years now...into sausages as well did a Kielbasa a few weeks back. I want to take the next step up the ladder to even better things.
Ice.
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Brilliant....I'm watching how you get on...any tips will be welcome. This is a video I found a while back and it helped me....you may have seen it??
Ice.
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13 hours ago, Justin said:
also a humidifier so it does not get too dry?
You could put a humidifier in as well but then you would have to control 3 items. The main thoughts on keeping a curing cabinet moist is just a bowl of water, that will slowly evaporate, as the RH starts to rise the dehumid will kick in and hold at the data point.
12 hours ago, CliveUK said:I guess any of us can only do the best we can with the stuff we can source (within our budget). I've ordered a Kelotek KT100 controller (only £21), so if it's a disaster, I can just chuck it out. I'll use it with a similarly inexpensive (but small) thermo-electric peltier dehumidifier. The controller can power appliances up to 10A, directly, so I won't need any separate relays or anything else besides a bit of flex to wire them together.
Time will tell whether it works, but it's pretty disappointing to have to abandon a piece after 28 days because it just isn't drying and I'm losing the battle against unappetising looking moulds ...I need to pop my thinking head on and start working out how to wire it all in, as I said above I want to be able to make a dual fridge.
Ice.
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8 hours ago, Justin said:
Then humidifier, on all the time or is it better to have control of humidity rather than dry as possible?
You must control the humidity mate, around 65% to 75% relative humidity.....temp around 10c/15c.
Too high humidity can cause excessive mold, or unwanted mold types You want the charcuterie to dry slowly and without risking case hardening.
I'm working on using my ferm fridge as a duel purpose ferm/meat drying fidge....as I said above I came across the humidity meter the other day...all I need now is one of the very small dehumidifier.
Ice.
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Hi Clive...... I was hoping @Wade may see it as he's the top man for charcuterie...he got me started off with the hobby.
I've made Pancetta myself but I didn't roll it...I left it flat..I've not got into the next step....funny enough I found the humidifier control box today...so who knows??
Ice.
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From what I can see from the photo...yes I think you have. This shows a mini one....https://www.ebay.co.uk/itm/224459426875
Ice.
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Hi Tom & welcome, any questions matey just shout out, I have the ProQ Frontier......along with a shed load of other bits of kit.😉.
Ice.
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Hi & welcome to the forum James...what's the " infamous delivery issues" ?? damage???
Ice.
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2 hours ago, Justin said:
Does that impinge on the national? Or will it become the national please mate?
@Smokin Monkey as post up about the tailgates mate.....wrapping it up up in one for this year.
Ice.
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Well done @Smokin Monkey We would go for the 23rd/25th July....first choice would be the Campsite because of the space/area that we can use.
#2 choice would be National water centre.
Ice.
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10 hours ago, Tomato dip said:
Great thread. I’ve just ordered one of the Outlaws so thanks for all the advice. I will keep looking out for the tips.
Well done, it's a great feeling cooking up a meal and watching family & friends enjoying it.
Ice.
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Talking it over with the other guys and it's been suggested we wait for the 21st June which is the next step in the roadmap.
Ice.
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OK after talking to admin it's been decided to postponed the Midland tailgate for now because of the unknown problems with the virus that may arrise over the next few weeks.
The good news is the possibly that we may hold the Woodsmoke 21 at the same site later this year....watch this space.
Ice
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Looking good dude...
Ice.
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If you can get hold of some apple or cherry, if not just use good lumpwood charcoal.
Ice.
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This Indian variant is putting everything into the mixer....I can't see what the hell is going to happen. The headlines this morning are saying that relaxing the rules may now be pushed on for more time....
"India Covid variant arrives in UK" was reported on the 29th of April....that was 19 days back....we only have 16 days to sort out if we run with this meeting.
Ice.
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I've done the whole range of bbq fuel...started off with lumpwood, then coconut blocks, heat beads, a couple of others can't remember, then back to good quality lumpwood.
Ice.
Drying Rolled Pancetta
in Curing Safety - Beginners start here
Posted
Well sorted Clive 👍...any photos of your setup would be interesting for those thinking about having a go. We're off to Booker this morning and I'll be coming home with a whole pork loin, and maybe a slab of belly?? I've got to get the next lot of curing started as we're getting low on bacon.
Ice.