Jump to content

Search the Community

Showing results for tags 'smoked'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Announcements
    • Roll Call
    • For New Members
    • Classified Ads
  • Community
    • Chewing the fat
    • WSF News
    • Food Safety
    • Smoking and BBQ Weekend
    • Photo Prize Challenge
  • Smoker hardware and general techniques
    • General Discussion
    • Help!
    • Reviews
    • Methods
    • Callow Users
    • Charcoal Smokers
    • Commercial Smokers
    • Dutch Oven Cooking
    • Electric and Gas Smokers
    • Homemade Creations - BBQ'S and BBQ Shacks
    • Kamado users
    • Landmann Users
    • Pellet Smokers
    • ProQ Users
    • Thermometers
    • Weber Users
    • SmartFire Controller
  • Hot Smoking and Sous Vide
    • General Discussion
    • Pork
    • Beef
    • Lamb
    • Sausage
    • Poultry
    • Seafood
    • Sous Vide
    • Vegetables and Other
  • Cold Smoking, Curing and Preserving
    • General Discussion
    • Curing Safety - Beginners start here
    • Curing techniques
    • Bacon
    • Cured Sausage
    • Cheese
    • Fish
    • Preserving
    • Wine Making and Brewing
    • Other
  • Recipes
    • General Discussion
    • Breads
    • Salads and Sides
    • Sauces, Rubs and Marinades
    • Desserts and Baking
  • Competition
    • General Discussion
    • Judging
  • Books and Media
    • Related Smoking Sites and Forums
    • Magazines and Newsletters
    • Books
    • Videos
  • Smoking Commercially
    • General Discussion
  • Test
  • East Midlands's General Discussion
  • East Midlands's Local Suppliers
  • West Midlands's General Discussion
  • West Midlands's Local Suppliers
  • Scotland's General Discussion
  • Scotland's Local Suppliers
  • North East's General Discussion
  • North East's Local Suppliers
  • North's General Discussion
  • North's Local Suppliers
  • Northern Ireland's General Discussion
  • Northern Ireland's Local Suppliers
  • North West's General Discussion
  • North West's Local Suppliers
  • East Anglia's General Discussion
  • East Anglia's Local Suppliers
  • South West's General Discussion
  • South West's Local Suppliers
  • South East's General Discussion
  • South East's Local Suppliers
  • Rest Of The World's General Discussion
  • Rest Of The World's Local Suppliers
  • Wales's General Discussion
  • Wales's Local Suppliers

Marker Groups

  • Members
  • Butchers
  • Charcoal Suppliers
  • Wood, Dust & Pellets
  • BBQ Equipment
  • Rubs & Marinades
  • BBQ Joints
  • Other

Product Groups

  • Premium Membership
  • Woodchurch Smokery
  • Clothing
    • Custom T-Shirts
  • Event Badges
  • WoodSmoke 2019 Raffle Ticket

Blogs

  • Ribs,Wings & Other things.
  • My Trials & Tribulations Along The Way With The Weber Smokefire EX4 (And A Few Successful Cooks As Well) Hopefully!
  • Smoking ring of fire
  • Justin's BBQ successes

Calendars

  • BBQ Event Diary
  • Community Calendar
  • Food Festivals
  • Courses
  • East Midlands's East Midlands Calendar
  • West Midlands's West Midlands Calander
  • Scotland's Scotland Calander
  • North East's North East Calendar
  • North's North Calendar
  • Northern Ireland's Northern Ireland Calendar
  • North West's North West Calander
  • East Anglia's East Anglia Calander
  • East Anglia's Events
  • South West's South West Calander
  • South East's South East Calendar
  • Rest Of The World's Rest Of The World Calander
  • Wales's Wales Calendar

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


About Me


Location

Found 4 results

  1. A local restaurant has just asked me to smoke wild duck breasts for them and I picked up a batch of 50 from them on Friday. For those who have not smoked duck before I thought it would be a good idea to post up the method. This method can also be used for Chicken. The duck breasts as they arrived. Luckily they were all ready plucked and the breasts had been removed and trimmed. 6 litres of immersion brine was made. This contained salt at 5.5% w/w, sugar at 2.75% and Nitrite at 150 mg/Kg Water - 6 litres Salt - 316 g Sugar 165 g Cure#1 - 14.5 grams Because the brine is primarily there to kill the surface bacteria (and not to completely cure the meat) we no not need to take into account the weight of the meat when mixing the brine. The duck was left in the brine for 3 hours in the fridge After removing from the brine the duck was rinsed under cold running water. The duck was then smoked on wire racks at 70 C until the internal temperature reached 61 C (about 4 hours). It was noted when the internal temperature had reached 60 C and an additional 40 minutes of cooking time was added. To Pasteurise the meat at 60 C only requires 32 minutes, but the additional 50% duration gives a good safety margin. The duck as it was being unloaded from the smoker. The duck was then chilled to below 8 C within 30 minutes before packing A duck breast sliced for eating - moist, juicy and smoky
  2. Here is a great video that H Forman has produced showing some of the steps they use in making large quantities of smoked salmon. My smoked salmon process is based on their production method.
  3. When we are planning to cold smoke fish it is important to be aware that wild caught fish may contain parasites (e.g. Anisakis) that can cause illness in humans if ingested. All commercial fish and fishery products are inspected at the fishery and any visible parasites removed before the fish is sold, and if the fish is sufficiently cooked before eating any parasites present will be killed. Research carried out by the Food Standards Agency (FSA) showed there is a negligible risk of parasites from farmed salmon. Freezing is an additional way to protect the health of consumers as the freezing process will kill any parasites that may remain undetected. Currently farmed Salmon, Atlantic halibut and rainbow trout are officially exempt from the requirement to freeze for parasite control, however the FSA recognise that other species of farmed fish also present a negligible risk and may be excluded in future guidelines. A link to the current FSA requirements is at the bottom of the post however here are the important points and some additional explanations: Freezing certain fish and cephalopod molluscs is only required if they are to be eaten raw or lightly cooked. Fish that is brought to a temperature of 60 C or above for at least 1 minute is considered safe. Most farmed fish that are raised from embryo and fed on parasite free food are considered to be parasite free and do not need freezing - this includes commercially farmed salmon. This does not necessarily apply though to all fish caught from inland stocked fisheries. The freezing time required to kill any parasites is dependent on the temperature of the freezer It requires: - 15 hours at -35 C - at least 24 hours at -20 C (most commercial freezers) - at least 4 weeks at -18 (most home freezers of *** or **** rating) - Fridge top freezing compartments or freezers of * or ** rating are insufficient as they do not reach sufficiently low temperatures. When relying on freezing to control potential parasites in fish it is important to independently check the actual temperature in your freezer (not just rely on the thermostat setting). If your freezer has a "fast freeze" setting then this is a usually good to use as "fast freeze" will take most freezers down to ~-21 C. It is important though to check this before relying on it to achieve the necessary freezing temperature. FSA Freezing requirements for fishery products intended to be eaten raw or lightly cooked
  4. Wade

    Grayling

    At the end of last week a local fisherman dropped me round a Trout and a Grayling that he had caught to smoke. Grayling was a first for me but it is part of the Salmon family so I gave it a go. The Grayling seemed to be a decent length however it is a very slender fish and so once split the fillets were quite small. Once cured and smoked they were even smaller due to the water loss and so there was relatively little to slice. In order to get what I could I tool fill length slices rather than using the usual "D" cut. The resulting fillets looked good and the flavour was good too. The trout tasted good too.
×
×
  • Create New...