Justin

Yes. No problem. It was white right by the yellow tab. With a little green. Is weighing 750g right now 25% loss.

! Meater thread! Lol

It has been a month now. Will weigh it tomorrow

Just did a check and found patch of mould. Wiped it with white wine bar. Rehung. It looks very dry now

The northern contingent is strong. Northern tailgate was good last year. Looking forward to the next

not impressed with meater so far but perservering

Opened it up a right by the not impressed with meater so far but perservering

Opened it up a right by the thigh bone it is 72.4 so little undertone. Meater does reach that far. Is it therefore fit for purpose. Should it be longer?

I am with you on this. I do not go is a because and I not feed many people.

Meater says it is done. 74 degrees Which do you trust the packaging which says 25 mins per 500g plus 25. 2kg Bird so 2 hours 5 mins. So despite meater saying done, packaging calc says another 50 mins. I have placed meter every which way in thickest part of thigh. Confused

14 hours in. It feels good but could do with more and seeing as dust not all gone after 14 hours, leaving it in

Soaked with three changes of water. Patted dry then left in fridge for 8 hours. Now on smoker overnight. 15 hours Pro Q gentle stream of maple smoke

Nice one mate. I have just set up salmon for overnight smoke. Good to keep the efforts going over winter. Well done

Cool. I have a freezer full ofcgsmmpn steaks and a gallon joint which I got cheap at butchers. Chipping my way through that. Thinking kebabs next time and vortex chicken thighs.

Welcome aboard. Thanks for joining us

Nice one mate. I have just set up salmon for overnight smoke. Good to keep the efforts going over winter. Well done

Defrosted a side of salmon out of freezer, as run out of smoked salmon! Cure on now 53g sugar 53 g salt. Salmon weighs about 750g. per Wade tip I blitzed the sugar salt before applying to salmon. I did this by drying the plastic packaging it came in , and applying cure to salmon in there so it is neat and tidy and then moved the salmon to the baking tin with slanted grate. Any cure left in packaging I tipped on top of the salmon Clingfilm loosely on top and put in fridge. Will leave it until tomorrow so that will be about 23 hours. Then it will be rinse pat dry and leave wrapped in fridge for an hour or so then into the wsm to smoke or if it is dry the eco smoker Will be using maple dust

Ok will sort, will you want it to say 2nd in the little circle at the top or 1st and then maybe date of the 2018 one underneath and the next one dated after that, etc. Or a separate badge for the 1st and the 2nd or just the 2nd etc....................

Good tip for all the members in the north

Badges, I have the artwork done now for the Northern tailgate which I can mate with embroidery machine, They are £3 each. let me know if you want one. I can doe ones for the 1st last year and also for the 2nd to come later this . Let me know if you want one. thanks Northern TAILGATE.pdf

Thx mate, will pop down there later. They also have a good deal on manchnego

I believe do not smoke sliced. Smoke then slice off what you need. It will last longer unsliced. Personally I slice after smoke and vacc pac portions and freeze. It defrosts real quick. And the flavour is the same. In fact my fridge is full of bacon at the moment

Find a local metal fabricator. Maybe local light industrial or a local blacksmith?

Nice blog mate, added to favourites

Love the 4.6kg pork loin! That is an impressive lump of pork