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Justin

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Everything posted by Justin

  1. Justin
    www.woodsmokeforum.uk/topic/679-dry-age-bags/page/6/
  2. Justin
  3. Justin
    Good video but for me way to much salt topped with more salt and finished with even more salt and overcooked. Not pink enough
  4. Justin
    I am enjoying the smoked paprika pork loin I did. It is big powerful flavour but nice with coleslaw and cheese.. My second patch with thyme etc is drying now. In early 3 weeks in and it is just wrapped in Muslin. Bit of white mild, sprayed muslin with bit of white wine vinegar. See thread.
  5. Justin
    Looking forward to meeting Simon tomorrow.
  6. Justin
    Tomorrow definitely on. Super. I am still doing the smoked salmon and the buttermilk rotisserie chicken today. Will post. Glad you feeling better Spencer.
  7. Justin
    Spencer recovering from a cold. Waiting hear if recovered. Poor bugger. Hopefully we are still on.
  8. Justin
    Welcome and really looking forward to your participation. Some of us are in the early days of charcuterie so common interest abounds.
  9. Justin
    Have done. The quiet farm one is at a big invitation only Europe BBQ competition event and all food camping etc is included. It will a really good experience
  10. Justin
    Yep they do several courses. I need to find time and money to do it. I am still trying to find someone to take my place on the jobs judging course at quit farm in Sept that I have paid for but now can not make. Out of pocket the cost of this course at the moment.
  11. Justin
    What can the worst that happens give it a try with an offcut and see what it's like or just go for it. What wood dust flavour will you use? Orange, cherry?
  12. Justin
    Maybe move this to dedicated thread other than roll call so it is easier to find in future.
  13. Justin
    I agree buy the best you can will save a lot of pain later. The pro q is a nice bit of kit or build your own uds if you want a project. Spending money on a callow and spending more money to fix it seems counter intuitive. It is not a kit build purchase. Good luck
  14. Justin
    Welcome aboard. Good to have you here and I am sure you will get the advice you need.
  15. Justin
    http://coldsmoking.co.uk/course-16-pig-in-a-day.aspx
  16. Justin
    I also like to put pepper and some chillie powder or flakes on it.
  17. Justin
    Good value. Crackling. You need the rind for decent crackling? At least that is what I do. Heavily scored rind and fat. Bit of oil and salt rubbed in. Grandmas recipe.
  18. Justin
    Of course. Do as much or as little as you want.
  19. Justin
    Same as lidl, pork is so cheap these days
  20. Justin
    Worth trying though i still think weber make the best ones, they burn for ages, and are easy to shut off and reuse the remainder again for the next session
  21. Justin
    The only further clarification I would give on this is use a dedicated flexible fish filleting knife, I have global one and it is excellent for fillet and skinning fish. There are many available,
  22. Justin
  23. Justin
    Good time do some cold smoking jay, cheese is a good simple cold smoking start for a delicious product, I use Orange dust for a lovely flavour.
  24. Justin
    https://lazercraftz.com
  25. Justin
    Have you got a link mate?
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