John Anderson Posted February 22, 2019 Share Posted February 22, 2019 Hi there novice from bonnie Scotland just starting on my journey of exploration . Have recently started my own charcuterie its occurred to me that smoking is a natural extension. I worked as a chef for 25+ years currently having to take time off work as wife is a tad poorly , leaving me quite a bit of time ( just so long I'm around should my better half need me ) . Loo,ing to try at least once all things charcuterie, hot smoking and cold smoking . Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 22, 2019 Share Posted February 22, 2019 Hi John welcome to the Forum, a Professional Charcuterie. Quote Link to comment Share on other sites More sharing options...
Simon Posted February 22, 2019 Share Posted February 22, 2019 Hi John. Welcome aboard. Quote Link to comment Share on other sites More sharing options...
Justin Posted February 22, 2019 Share Posted February 22, 2019 Welcome and really looking forward to your participation. Some of us are in the early days of charcuterie so common interest abounds. Quote Link to comment Share on other sites More sharing options...
Wade Posted February 23, 2019 Share Posted February 23, 2019 Hi John and Welcome to the forum. Which charcuterie products have you been making so far? What kind of smoking do you think you will want to try first - hot or cold? We can certainly help you on your journey with either, and we would love to learn from you about your charcuterie techniques too Quote Link to comment Share on other sites More sharing options...
John Anderson Posted February 23, 2019 Author Share Posted February 23, 2019 Hi Wase have attached photo showing current batch of chacouteri. Top left is a bressola, dry cured for 2 1/2 months now vac packed to equalise. Below that two more bressola in dry cure bags ( supplied by weald ) both from a sirloin that was special offer from Morrison's in December worked out £8 ish a kilo . Main flavour will be from a half bottle of port and a handful of spices . Now moved to butchers netting as opposed to string , for no other reason than appearances. Bottom left is pork fillets dry aged traditionally both now equalising in vac pack , one sweetish and one with a little heat , very simple and quick at approx a month start to finish Moving to the right I have a pork coppa muscle or capicola in butchers netting an dry age bag , a nice blend of game seasoning. Far right is a pork loin, maple flavoured dry cured and cold smoked using a hardwood dust of unknown types for 5 or 6 hours AKA BACON !! I made a curing chamber from an ex display wine cooker and a ink bird controller with a humidifier . Currently moving on to dry age bags so chamber now reverting back to fridge . I have been using umai bags ,prices are extortionate and customer service is lamentable also one month lead time is chronic. Now discovered weald packaging so happy bunny now Currently don't have salami on the go as only have one curing chamber and could not have salumi and salamis in same chamber as strong spices and garlic from salami would taint salumi. Now I have started using dry cure bags I should be able to run both at same time , I'm waiting for casings to arrive. To cold smoke I purchased a wire mesh rack which spirals into the centre and is loaded with wood dust and is started with a tea light candle , believe such things are used in barbecue pits but work quite well in cobbled together smokers made from stuff kicking about my garden ie metal sheeting from an old metal shed or even an cardboard box. It's all very ad hoc. Planning on making dedicated smoker in very near future , definatly looking to forum on this one. In saying that I want to start with the basics and use and understand the age old and traditional methods before considering more modern meathods ie electric or pellet types . I always like to understand the old fashioned techniques before relying on modern technology. So ive only cold smoked Home made bacon , sausages , hotdogs and pork ribs anything that's supposed to be hot smoked is Finished in domestic oven or vac packed and poached soups vide style both of which have given interesting results 1 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 23, 2019 Share Posted February 23, 2019 John, looks like you keep yourself busy with the Charcuterie. @MarcWillm is the owner of Weald Dry Age Bags, he is very accommodating, and I am sure if you have any questions, simply send him a PM and he will answer. Quote Link to comment Share on other sites More sharing options...
Justin Posted February 23, 2019 Share Posted February 23, 2019 I am enjoying the smoked paprika pork loin I did. It is big powerful flavour but nice with coleslaw and cheese.. My second patch with thyme etc is drying now. In early 3 weeks in and it is just wrapped in Muslin. Bit of white mild, sprayed muslin with bit of white wine vinegar. See thread. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted February 23, 2019 Share Posted February 23, 2019 Looking good John ! Edinburgh one of my favourite places ! Was up there few years back playing a gig at the voodoo rooms Quote Link to comment Share on other sites More sharing options...
John Anderson Posted February 23, 2019 Author Share Posted February 23, 2019 Have had some communication with marcwillm from weald and hes has been most helpful, looking forward to incorporating his products into my minor obsessions . Currently using dry age bags on salumi a d some prime beef ,will be using his products on salami next Justin totally agree Smoked Paprika and pork is so good it will undoubtedly be taxed or banned Raptor72 Edinburgh is a very interesting place at least until environmental wardens rock up , trying to give you a head time about the smoke your producing in a built up area lol Quote Link to comment Share on other sites More sharing options...
Justin Posted February 23, 2019 Share Posted February 23, 2019 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted February 23, 2019 Share Posted February 23, 2019 www.woodsmokeforum.uk/topic/679-dry-age-bags/page/6/ Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted February 23, 2019 Share Posted February 23, 2019 16 minutes ago, John Anderson said: Have had some communication with marcwillm from weald and hes has been most helpful, looking forward to incorporating his products into my minor obsessions . Currently using dry age bags on salumi a d some prime beef ,will be using his products on salami next Justin totally agree Smoked Paprika and pork is so good it will undoubtedly be taxed or banned Raptor72 Edinburgh is a very interesting place at least until environmental wardens rock up , trying to give you a head time about the smoke your producing in a built up area lol Oh blimey I bet they do . My mate lives in the outskirts. And my wife is obsessed with Edinburgh lol. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted February 23, 2019 Share Posted February 23, 2019 19 minutes ago, John Anderson said: Have had some communication with marcwillm from weald and hes has been most helpful, looking forward to incorporating his products into my minor obsessions . Currently using dry age bags on salumi a d some prime beef ,will be using his products on salami next Justin totally agree Smoked Paprika and pork is so good it will undoubtedly be taxed or banned Raptor72 Edinburgh is a very interesting place at least until environmental wardens rock up , trying to give you a head time about the smoke your producing in a built up area lol Marc’s a member Quote Link to comment Share on other sites More sharing options...
MarcWillm Posted February 25, 2019 Share Posted February 25, 2019 Hi Everyone, Sorry i have been keeping up with all the posts, thank you for all the recommendations and as always i am here at your disposal. :) 2 Quote Link to comment Share on other sites More sharing options...
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