Ruedeleglise

Thanks that looks just right

Hmm. My Electriq machine vacs by inserting the whole width of the bag into the “post box” at the front. You don’t use a straw. I think I remember another post about bags in the past. I will trawl through and see if I can find it. Thanks anyhow for your reply.

I have steam coming out of my ears! I bought the Electriq vacuum sealer some 3 months ago....great machine but now nearing the end of my supply of rolls of the bags. Just rung the company and they are out of stock! Don’t know when they will be getting more. On their internet site it says ring them for advice as to where to get similar. Ha ha tried that.....they don’t know! I believe you need to buy the ridged type of bag. 28cm wide 10 metres long rolls. Anyone know of a suitable supplier of suitable bag rolls?

On verra. Thanks.

Hi. I salted/cured a side of salmon over night..last night and washed it off this morning. Had to be out all day and have just got back well and truly kerry packered . I just can’t face going out in the cold and dark to start the smoker off! I just hope delaying till the morning won’t spoil the salmon. It is of course in the fridge......your observations please!

I always just eat it. Can’t tell the difference. Some people just don’t like the look and discard it. What a waste! Yes if “giving “ it away I ask if they want these bits. Most are quite happy.

Yes! Had a piece of land as type of market garden, enough to grow all our veg and fruit. Our own trees provided most of our heating wood. Hunting provided some meat. Then my low back required surgery. I was advised not to continue otherwise a wheel chair beckoned. One daughter and 3 grandchildren in the U.K.....no contest! But we return frequently.

Le Moulin. I know the owners well! Excellent local meat...often ostrich meat.....snails....fish. Good wine at reasonable prices. Daughter plays the accordion occasionally when she’s home from college in Amiens.

Pity. Le Nichols....end of the main shopping street on the right going inland, or Le Moulin at the entrance to St Val near the Carefour supermarket......possibly the best and good value. .....next time!

Oh pity. This year the first in 12 years we weren’t in St Valery. Where did you eat?

Could be a gas! Or gastronomic time!

Bye me a good seafood platter and I will be your guide.......in fact a whole group and I could be your guide....anyone else for another glass of wine?

I lived nearish there for over 10 years. Perards resturant in Le Touquet is probably the best in that town. However for my money go down the coast a bit more to Le Crotoy or to St Valery Sur Somme or even to Mers- les -Bains. Oh clucking bell I feel homesick!

Yes, happy new year and happy cooking, smoking, sousing etc to you all. Thanks for all your advice which resulted in cold smoked salmon for the family, the neighbours and a “hunters” new year feast for 30 of us. My contribution being smoked salmon and smoked pheasant brest paté. Next year they want me to smoke some venison! Ouch!

Thanks, I will have to up my game as was said on celebrity master chef!

Advice please....as always! What labels do people use on their packaged produce. In my case smoked salmon, but this must apply to many other home produced products. Must be resistant to freezing and not peel off. Also what info do you put on the label if you are “giving away” packages to “friends” for a small contribution. Ie. “If frozen and unopened (as in the case of a vacuum packed product). Or if opened and kept in fridge.....etc....etc. Don’t want to be responsible for any upset stomachs, food poisoning or worse!

Sorry at the moment what with Christmas coming up, both are like rocking horse droppings!

Well I never as they say...just turn your back for a day and everything happens. Yes I am near Bishops Stortford so we are all within reach. I am very busy with the pheasant shooting and the deer culling « season » at present. No I haven’t smoked pheasant as yet and have only had one bash at venison. But we will see.

Looks great.

No go with the blitzer or coffee grinder! I really don’t want to be divorced after nearly 50 yrs!! Changed to the only other chips I have, Beech. Hope I am back on course as this is the first time I have strung 2 sides vertically! The large chip fiasco lasted 2 hours but most of the smoke appeared to be coming from the generator and not through the chamber! Also as my generator is a good 60cms from the chamber with a copper pipe connecting them, there was no heat build up in the chamber above 20c. Fingers crossed! Now to finding where I can get 5mm to 15mm max chips. Any ideas?

Hmm what a good idea...wonder what the wife will think of that! Our coffe grinder isn’t that big I think I would be blitzing all day. I bought from smokwood shack but the chips are very big indeed. Shame as I have bought three 600g bags!

Just starting smoking some salmon using larger Alder wood chips rather than the smaller ones that I have used before. I had the smoke production down to a fairly fine art with the small chips, but with the large chips.......!!! First of all I had trouble getting them to smoke, but then they went off like a bonfire out of control! i have reduced the air flow into the remote “tower”type of smoke generator I have got, and turned off my extractor fan on the top of the unit. Possibly there is less smoke now. But the tower and the tube to the smoke chamber has got quite hot. Do bigger chips ignite and smoke more readily once ignited?

In my VERY restricted experience I find the taste of newly home smoked salmon improves..or changes quite a lot over 48 hrs or so. I am sure the taste gets absorbed from the surface and equates throughout the flesh. I am sure Wade or others far more experienced than a newbie like me will give you a definitive answer.

No don’t quote mine as being all set up right! It is only where it is thanks to expert advice. It is still in the development stage!