David

Will a UDS kit be compatible with a wine barrel?

I’m coming through for the day but I am thinking of cooking a couple of trays of brownies on the Summit and bringing them through for you boys?

Started by making the cure. in a blender I added: 2 stalks of Lemon grass 3 fresh Kafir Lime Leaves (sliced) 125g Palm Sugar 150g Sea salt Flakes Juice of 1 lime 1 clove of garlic (crushed) 1 tablespoon of rice wine vinegar small piece of fresh peeled ginger root (diced) Mixed and then added to bottom and top of salmon then covered top with cling film. . I’m thinking of lightly smoking with Ceylon tea once cured.

Guess who just walked out of his shed into the wind with a loaded ProQ cold smoker and got face, mouth and eyes full of apple wood dust!!

Served on flat bread with salad, limes and Raita of plain yoghurt, fresh mint and fresh lime juice.

So took 2 hours on rotisserie this morning. We like lamb well done. Kept some of the dry spices aside on Friday and mixed with hot ghee today and basted towards the end of cooking. it’s now resting for an hour but I’m struggling to resist.

I’m doIng Kurzi boneless leg of lamb. Marinaded the inside only and tied. Will cook on the rotisserie on Sunday. I had a week in Weymouth so I picked up a leg of Dorset lamb on the way home today.

Sliced the salmon today. Also treated my self to a Dalstrong Shogun Slicer.

Cheers for response. There is no sugar in the blend, I thought if I added some it might help. One of the ingredients is seaweed so I thought this may be creating the crust - a bit like Nori when it’s wrapped around Sushi. I will try with sugar and with you suggestion of oil and see what I get.

The seasoning went very hard, maybe I could blend with a bit of sugar before rubbing on or even add the seasoning at a different stage of the cook. It’s generally used as a seasoning for sushi, noodle soups etc. I just though I would give it a crack long and slow. Might be better on a steak or something with a shorter cooking period. Any thoughts?

No salt or sugar in the blend so no wetting out over night. Smoked at 120 Degrees C with one chunk of Hickory. Would i I do it again - No. flavour ok, chilli heat bang on. Perfect as a savoury kiss, but not for low / slow dry heat. ( I never use water in tray). Damm the stuff is tasty though! Need to think of other applications. D.

Cured on Thursday night for 23 hours. Rinsed with fresh water three times. Smoked with Makuna wood and Apple dust for 12 hours. Eco smoker remained at a temp of 21-25 Degrees C.

Indeed it does, I also have salmon cold smoking in the corner.

Using the old guru with help from my Crustacean colleagues.

Bacon sliced and ready for the grill.

Apologies, I didn’t see that you had started a beef rib thread when I posted mine last night.

Have rubbed these bad boys up with Togarashi for tomorrow’s cook / smoke.

Cheers for the advice

Used Wades excellent kit again. Cured for 2 weeks.. Smoked half the collar joint today over apple wood for 6 hours, now vac packed. Will slice both joints later in the week.

They look ace. Ages since I’ve had a pork chop.

My wife’s family are from Cockermouth.

Made a marinade with light soy, honey, Mirin, toasted sesame seed oil, garlic, ginger and white wine vinegar (you can also add Sirachia sauce but I didn’t) kept some marinade aside. Added the rest of the marinade to the salmon and chilled overnight. After chilling over night, drained the kept aside non salmon marinade from the garlic and ginger and heated to reduce to a glaze. Baked the salmon in the tandoor for about 6 minutes, removed and glazed with the reduced marinade and baked again for about 3 minutes. Served on a bed of green bean and asparagus salad. Also cooked another batch of tandoori chicken. Warmed the pittas using the grill from my Smokey Joe.

Slicer has arrived.

Yep, or even osso bucco of lamb.

Only do the 10 pints in the afternoon then!!!