Steve j
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Everything posted by Steve j
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2018 National Smokers & BBQ Weekend Menu Ideas
Steve j replied to Smokin Monkey's topic in Smoking and BBQ Weekend
I'm going to try a Indian style fattie, pastrami, wings, and some type of pork filet -
that clears that up then ?
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did we post some where what we were planning to cook for the weekend as i cant remember what i said i was doing ?
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Might try belly next time rather than loin, I just slice with a knife usually ends up about 3-4mm just wondered wether a longer hang would make a difference
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hi wade I'm dry curing, exactly the same process as you for hanging but i cant seem to get a melt in the mouth type fat for some reason its a bit tough if you know what i mean
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Although I've done bacon before I've never been 100% happy with the fat when I fry it. Could it be I'm not hanging it long enough after curing and smoking? Or is it something else. What do you guys reccomend time wise for hanging
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i can assure you you wont be disappointed Steve
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Tried this at Christmas it was superb and so moist, and I'm not a turkey lover but I'm converted, thanks Jackie ??
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Great review wade, as with all these budget type smokers there are drawbacks however this one seems to have significantly less and will be easily overcome with small mods. On the plus side the company are doing their best to engineer these out. It's a win win
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cheers i'll have a look
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Still not got the slicing right though wade ? Have a great Christmas
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Well after al that worrying sliced the salmon today 36 hrs oak smoke, it's superb ??
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Hi guys I used 30 g salt 30 g sugar cured for 24 hrs csg was in the smoker I might try another 12 hrs smoke ?
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Just cured and smoked a side of salmon after 24 hrs smoking I've only achieved a 5% weight loss the texture seems ok though, is this lack of loss due to the cold weather? I had a good air flow through the smoker ?
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Hi Steve can you send me the discount code for billing please. Bob who came with me last year is going to come again but he's having trouble signing up to the forum
cheers stevej
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Hi Steve, did you have a good holiday?
This is the email we send out,
Hi
It will be great to see you there - details below:
The number for Billing Aquadrome reservations is 01524 781453
The people dealing with our reservation is either Aideen or Beth
Group reservation code is 304130
Discount code is "WOODSMOKE18". Be sure to quote this as well as the group reservation code to ensure you get the discounted rate (£5 reduction per pitch per night)We can offer the availability for those dates, the prices are below.
Shelduck 3 non electric £28pm
Shelduck 3 electric £38pn
Camping pods £48pn
The price is based on up to 4 people, additional adults are charged at £5.00 per night and additional children £3.50 per night.
Awnings £3.50 per night
Gazebos £3.50 per night
Pets £3.00 per nightCheers
Steve
I can register Bill is n the forum, let me have the name he wants to use, email address, I will give him a password which he can change.
Steve
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I'll get Paul on this as I'm slumming it in Thailand at the moment?????
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Really stupid question here but once you've brined some thing can the brine be kept chilled and used again? I think I know the answer but the only stupid question is the one you don't ask ?
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Looks great is that one of you old string vests its hung in steve?
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It just imparts a nice slight liquorice taste it was just an experiment.I would do it again and modify the recipe maybe skinning it next time. As for weight as it's for my own use I just do it by eye
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Had a go at some black treacle cured salmon over the weekend, quite pleased with the result. my slicing technique is getting better wade?
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Thanks wade as you say the second burn resulted in very little apparent smoke but there was a nice colour on the cheese. so no more microwave as my dust has been stored in ziplock bags. I'm still on the learning curve with this cold smoking ?
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Hi guys need a bit of advice today I decided to smoke some cheese and butter. I dried some dust in the microwave and it burned out a full pro q spiral in about 3 hrs put some more in without drying and it looks like it will burn for about 15 hrs I realise this is moisture related but how can I ensure a slow even burn that produces ample smoke
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Well boys I purchased one of the Aldi s/v wands and I must say I'm impressed, as an experiment I tried a 1.7 kg piece of topside @ 60c for 8 1/2 hrs it came out medium as planned beautiful. Just wondering how I can use it in conjunction with smoking
