steveinhants

Unfortunately I'm back to square one here. I've since spoken to the Chilled Food Assocation who have confirmed that 3.5% salt is needed in both dry brine and wet brine (plus all other safety measures) if using a vac pack. Think I'm going round in circles!

I think I may have mis-read one of the documents. After re-reading, it would seem that as long as the cold smoked trout is consumed within 10 days and is stored at 3 - 8 degrees it is good to go. This would make sense as to why I have been seeing companies sell it with a 10 day shelf life. 

43 minutes ago, pittmab said:

I haven't got a clue but should imagine a Google would be able to advice

No, google doesn't help at all unfortuantely. 

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. 

23 minutes ago, hoogl said:

Nice, How id they turn out? My first cook was ribs chicken drumsticks/thighs and a couple burgers. 
I also haven't bothered modding my  WSM, only thing I am thinking of doing is putting handles on the mid section along with clamps for bottom. But if I've loaded enough fuel theirs no need to remove either. Mine also lives/cooks in a shelter.

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 😂

On 1/3/2020 at 1:47 AM, hoogl said:

Hi Steve ,  Lot's of info here. I also have a 22" WSM what size did you go for? it's still worth reading other non bullet smoker posts here as alot  of it is transferable. 

Happy New Year 

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