Sarah Duffy

Thanks. Will stick with smoked then!

Ah ok!

Ah ok! I have no clue.. just googling ? i doubt it would really matter. He likes any old black pudding so I’m sure he will like whatever I knock out. May save it for Xmas actually... buy me a bigger smoker and I’ll make you black pudding... sounds like a fair deal to me

Need to try source fresh blood maybe? I’m reading that it has quite the edge but they can’t harvest anymore. Friends have a pork farm who butcher their own somim wondering if they can maybe do something that’s fresh enough

I imagine it’ll be ‘do it once for byron’ kinda thing then and pretences he has can be thought about the once per year I make it ? or he can do it blegh

Ok thanks. Might try one with and one without. Assuming the smoke is hickory then anything I use should be fine on top of that

Yes I imagine he will be able to sort me out. He’s a big black pudding fan so I don’t doubt he will be resourceful

Ah yes, sorry. I get streaky to wrap with but just wondered if to get smoked or unsmoked.

No comment ? i generally find that if I make something from scratch I’ll be more likely to enjoy as I know what’s gone into it. I love peppery food so I ‘should’ like black pudding. Just the not knowing and reading about what may or may not be in it puts me off. Much the same with donner meat as I knew someone who worked in a factory.. just don’t even go there (this is the exception as I can now block it out and stuff down a kebab when drunk) Even such as pre made beef burgers and sausages etc .. I just have little interest unless they’re from my local farm or I’ve made them myself. I like to know exactly what’s in my food and the only way is to do it myself! I rarely buy meat anywhere but local farm now. I go in with my list and I’ll see him chopping and grinding my mince to order some days. I see what’s in there and what little processing it’s had. Perhaps ill enjoy it if ive made it. Thanks for recipe! Will give that a bash sometime this month if I can source what I need.

Ah of course. Because it’s not cured? Thank you.

Oh I need to try this! Love getting messy when the kids are out of the way. Hate, HATE black pudding but Byron loves it! I may try a bit but will likely stick to eating only my own scabs ?

Planning to prep some fatties over the next couple days. Bacon: I always get smoked bacon but if I’m smoking it anyway, am I better off just sticking with unsmoked streaky bacon? Not sure if smoked would give a more intense flavour or potentially ruin/clash with what I’m adding to it?

Yes I fancy the rum! How did you find the briquettes? I read a review which wasn’t all that but still like to try for myself

Yes I’m same really. When trying to order while being scrambled on by 18 month old.. need quick and easy ?

Not a clue? I’m just about to order a few bits from Smokewood Shack tho if there’s a promo for there?!

Yeah I looked at it a couple weeks back but struggled to find the products list and didn’t check back!

Oh penny dropped... ?

Thank you. Will drop you a mail later. I would like to try the briquettes too

What’s hasish ?

Was thinking Apple would go well with pork. So much choice!

Need to order some wood chunks. Smoking mostly pork and chicken. Any favourite Woods/suppliers? I’ve only ever cooked on charcoal and recently tried hickory beech mix. looking at some Wiskey oak chunks at the mo. Recommendations would be much appreciated.

Judging by how everything else has turned out, I think the problem with texture was simply the quality of steak. I’ve got some rump out of the freezer from the farm. I’ll bet they’re better than the sirloins I got from the other butcher on Saturday. After I took them out of the bath, I let them sit for about 10 mind before I seared. Got a better sear then. I like mine nice and brown on the outside. Also reduces the internal temp slightly (pop in fridge for 10) so you don’t take it over when you sear.

I just kinda winged it really. Never made before so just check up for general milk/rice ratio. Used brown sugar and it went all caramelly and lovely. Could have done with longer tho and more fluid.

Awesome first week with Sous Vide. (And a couple of smokes) Just perfect for what we need. I’ve not touched the hob and oven other than searing meat. Slow cooker also not touched this week. Only the air fryer really for sweet potato and butternut fries! Dinner times plus multiple picks ups this week has been so relaxed! Cooking 6 steak dinners last night was pretty much a breeze. All came out the same just had to stagger searing. We’ve had... Veg: carrots, parsnips, asparagus, green beans, runner beans, cauliflower, broccoli, new potatoes (pic in pot was before I learnt how to sink the floating bags) meat: lemon pepper chicken, bbq marinated chicken, ham joint (planned to smoke but busy with work so ended up throwing in sous vide 13 hours), steaks, salmon (various seasons) Desert: rice pudding trial and error as with anything but I’ve about got the veg and meat how I like it. Steak was ok, texture off but they were an emergency buy from a butcher I haven’t used before. Pretty convinced the quality of meat wasn’t too good as I can knock up steak from the usual supplier and the texture is always top notch. Loads more sous vide and smoking experiments planned for next week! One or two smoke and sous vide collaborations if I get caught up with work. Nom nom nom!

First challenge was floating bags. Googled and sorted that one. so far I’ve done carrots, brocolli, cauliflower, parsnips, green beans, runner beans ive tried some from fresh and some I blanched, packed and froze. Carrots seemed fine both ways. Playing with times and temp as they cooked very differently to when I’m steaming! Will take some time I imagine. Might steam as usual for now and Suous Vide one veg at a one to perfect before adding in anither