andy narddun

Hi All

Novice Question

I have a sick mature Plum tree that has required a major trim

I therefore have a fair few kg of wood

Can i use this to smoke ina few months or shoul i put it on the wood burner pile

Any thoughts please

Andy

1 minute ago, andy narddun said:

Make a 50:50 mix of granulated sugar and fime cooking salt. Rinse the fillet and shake off surface water. Cover both sides of the fillet with salt/sugar mix and lift it up and gently shake. What sticks is sufficient for the cure. Lay the fillet on top of a cake cooling rack (skin side down) over a roasting pan and cover with clingfilm. As the salt and sugar pulled the water out of the fish it will drain away into the pan preventing the fish from becoming too salty. Leave in the fridge for ~16-18 hours.

Rinse off fillet well under cold water and pad dry with kitchen paper.

Place in smoker (hang vertically if you can - use a skewer through the thick end if the fillet to support the weight) or place directly on the smoker grate. Place a pan underneath as it will continue to drip.

Smoke for ~18 hours at about 20C ensuring a good flow of air/smoke through the smoker throughout. When ready,  the fish will be firm to the touch and you will usually begin to see small droplets of oil in the pan underneath.

Wrap in clingfilm and leave in the fridge for 12 hours before slicing.

Sorry for 1st quote. Newbie error

Can i ask how much 50\50 mix you would use for 1kg side of Salmon. Andy

On 8/31/2020 at 8:58 AM, Wade said:

Make a 50:50 mix of granulated sugar and fime cooking salt. Rinse the fillet and shake off surface water. Cover both sides of the fillet with salt/sugar mix and lift it up and gently shake. What sticks is sufficient for the cure. Lay the fillet on top of a cake cooling rack (skin side down) over a roasting pan and cover with clingfilm. As the salt and sugar pulled the water out of the fish it will drain away into the pan preventing the fish from becoming too salty. Leave in the fridge for ~16-18 hours.

Rinse off fillet well under cold water and pad dry with kitchen paper.

Place in smoker (hang vertically if you can - use a skewer through the thick end if the fillet to support the weight) or place directly on the smoker grate. Place a pan underneath as it will continue to drip.

Smoke for ~18 hours at about 20C ensuring a good flow of air/smoke through the smoker throughout. When ready,  the fish will be firm to the touch and you will usually begin to see small droplets of oil in the pan underneath.

Wrap in clingfilm and leave in the fridge for 12 hours before slicing.

:Thank You

On 5/3/2020 at 1:58 PM, Foggy01.1983 said:

Well to keep myself entertained today I thought I would cook up some beef short ribs.

They have been marinated with a basic salt and pepper rub.

I'm cooking at 110c to 130c to an internal temp of 95c.

The WSM is set up with a diffuser Pan filled with water, with the coals set out in a circle with mesquite wood chunks. I find mesquite gives beef a lovely sweet Smokey flavour.

I started at 13:30 so I'll keep you updated as the smoke goes along

Looks Good

Going to try the Slaw over the bank holiday weekend

Out of interest, where do you source your mesquite chunks

Andy

Thank you all for the help and advice

Very much appreciated from a novice

Andy

Hi

Can anyone recommend a vac pack machine

Needs to be able to take loins of pork pork shoulder and belly pork for curing

Many thanks

Andy

New member here

Enthusiastic beginner best describes me. I've done the basics , smoked chicken breasts, chicken wings etc but my attempts at smoked streaky bacon and pulled pork where a bit of a non event.

I live in Warminster Wiltshire, so have added my name to the south west group, living so close to a major forestry, you would think they would sell smoking wood!!!!

Quite lucky with charcoal,rubs etc being 45 minutes from Whitehall garden centre in Chippenham.

I can source meat at wholesale prices as i deal with Abattoirs for my dog food, downsize is you have to buy in bulk

Im looking forward to reading as much as i can on here and any help/advice would be appreciated, as im looking to purchase a cacumn packer

I have

WSM 47

Landman barrel smoker - purchased cheap but find it so easy to use

Bradley Original Smoker

Andy