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About Me


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


    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.
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