steveinhants

Hello. I've been preparing and cold-smoking fillets of trout for myself for a few months now. Lately, a few of my friends and lots of my family have asked me to them some. I thought that I'd do some research before agreeing and I've come across lots of info including the FSA guidlines. I'm completley puzzled as to how I can measure the salt content to ensure I'm achieving a 3.5% salt content in my fillets. I don't use a wet brine, I always use dry ingredients of salt and sugar. From what I understand, this level of salt, along with correct temperatures during a workflow, prohibits the growth of Clostridium Botulinium. I'd be very keen to understand how this can be measured.

Thanks mate, they were good! The vents were all but closed - one open about 2-3mm. I guess the I’ll-fitting door acts as the main vent. I think I will upgrade the door or at least get some gasket tape.

Turned out much better than I thought. I used too much fuel - ended up burning for 10 hours but it’s all part of learning. Unfortunately my garden is very small so I’m at the mercy of the elements. Well, that and part of it is taken up by the wood fired oven 😂

Hi. I went for the 22” version. Did my first ribs on it yesterday in fact. 👍🏻

Go easy now please - new kid here just saying hello. I’m Steve, new to the world of smoking and can’t wait to get started. In fact I’m waiting in my WSM to arrive. I’m sure I’ll have an awful lot of questions and look forward to the discussions. Cheers and all the best for 2020 Steve