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Thenegativeone

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Everything posted by Thenegativeone

  1. Thenegativeone
    ?? Cheers, that’s the exact recipe I used, although I used bud instead of proper beer, it being American and all ? I’m looking forward to seeing how they turn out.
  2. Thenegativeone
    Got my hot links made, the mix tasted good when I checked seasoning, can’t wait to smoke. I will post in the appropriate forum when I smoke them. Cheers all ??
  3. Thenegativeone
    Ok cool, thanks wade, so for 1kg of meat, at 75ppm I’ll need 1.2g of cure #1 given the ratio of salt to nitrite in the cure according to the cure calculator. That’s well below the LDlo for even pure sodium nitrite in humans so that makes me happy ?
  4. Thenegativeone
    So, I’m looking for a recipe for some Texas hot links, and so far most of them I’ve found require cure #1 or supaquick. Is the final Nitrite level I’m shooting for with bacon (~156ppm) the same or will I need less cure #1 as they won’t be curing as long? I was hoping to smoke them the day after they’re made. Also if anyone has any great tried and tested recipes they don’t mind sharing I would be forever greatful.
  5. Thenegativeone
    Great photos everyone, and a great weekend. Special thanks to @Smokin Monkey and @Wade for arranging it all and providing all the catering gear e.t.c. It was great to put faces to names and meet all the newcomers, and everyone turned out some blinding food. Props all round. Thanks for a great weekend and roll on the northern tailgate!
  6. Thenegativeone
    @Smokin Monkey what kind of rub does your lamb recipe use? I’ll make sure to do something different with mine?
  7. Thenegativeone
    I’m doing a shoulder of lamb, but there’s no such thing as too much lamb ?
  8. Thenegativeone
    I’m thinking about: smoked lamb shoulder - either Greek style or with traditional English herbs beef short ribs possibly a spit roast Chinese style crispy duck plus slaw and sauces to be decided
  9. Thenegativeone
    @GlasgowSmoke to add to Wades excellent advice you’ll want to ask your butcher for a plate end of brisket if you want the flat, that’s what it is known as here in the UK.
  10. Thenegativeone
    I believe the word you’re looking for is tuille ? got to save something for the smokers weekend haha cheers ??
  11. Thenegativeone
    So, hello again! It’s been too long since I smoked anything and even longer since I was last here. I was getting withdrawal symptoms so I got a cheap bit of brisket and threw it on with some garlic bulbs and chillis I got off a mate for nothing, turned out pretty well! I used the garlic to make a smoked garlic and black pepper mayo to go with the brisket and it was spot on. The chillis I will dry out completely and use for smoked chilli powder. hope everyone’s well and I’ll be hanging around here a bit more from now on hopefully.
  12. Thenegativeone
    Sorted, that’s me and @Steve j all booked in and squared up. Looking forward to it already!!
  13. Thenegativeone
    I've found that usually, when a US recipe calls for chilli powder it means a blend of spices rather than the powdered chilli we would use, here Is the recipe I mix up and use as a substitute, it's served me well so far..
  14. Thenegativeone
    Spiced pumpkin tart is cracking! Just make the mix and pour into a blind baked (or pre bought) pasty case and bake! Here's my recipe.
  15. Thenegativeone
    You might be onto something here! Izal paper smoked brisket ?
  16. Thenegativeone
    Cool, cheers, I'll have a gander ??
  17. Thenegativeone
    Welcome James, glad to have you on board!
  18. Thenegativeone
    Hopefully I can attend next year!! What kind of area are we thinking would be a more suitable meeting point?
  19. Thenegativeone
    Here are the food safety guidelines as recommended by the UK FSA (food standards agency). while the document itself is aimed towards the professional catering industry, the information is useful to know as a home cook.
  20. Thenegativeone
    Good to see you here James, welcome!
  21. Thenegativeone
    Thanks Wade, I was gutted that I couldn't go but needs must and all that! Aye, I've had a look about, just need to start filling up those topics
  22. Thenegativeone
    Hi guys, glad to be on board, hopefully get some smoking done over the weekend and get posting!
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