Smokin Monkey Posted October 7, 2017 Share Posted October 7, 2017 Cold Smoking Season Is Almost With Us We are dedicating November to Cold Smoking WoodSmoke Forum would like to introduce SMOKEVEMBER We will be looking at Equipment, Smoking Methods and Smoking Produce. The forum will be open for Members to comment and post their Smokes. We will also have discount codes from suppliers for some great deals. http://www.woodsmokeforum.uk/topic/225-smokevember/ 2 Quote Link to comment Share on other sites More sharing options...
Teri Posted November 12, 2019 Share Posted November 12, 2019 I now have a little helper, my grand daughter Evie loves my beech smoked mature Welsh cheddar. She didn't sit watching it for the whole 8 hours though. 1 4 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted November 12, 2019 Share Posted November 12, 2019 1 hour ago, Teri said: She didn't sit watching it for the whole 8 hours though. Sheesh...kids eh? No dedication or focus these days........ 🤣 2 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 12, 2019 Author Share Posted November 12, 2019 3 hours ago, Teri said: I now have a little helper, my grand daughter Evie loves my beech smoked mature Welsh cheddar. She didn't sit watching it for the whole 8 hours though. Should of put an IPad on the door Quote Link to comment Share on other sites More sharing options...
Justin Posted November 12, 2019 Share Posted November 12, 2019 Smoked ipad..... Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 13, 2019 Share Posted November 13, 2019 @Smokin Monkey .... Not sure if it's my end or what.....I can't see or open the two links mate. Ice Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 13, 2019 Author Share Posted November 13, 2019 52 minutes ago, Icefever said: @Smokin Monkey .... Not sure if it's my end or what.....I can't see or open the two links mate. Ice Yeah, same here not sure why. @Wade ? Quote Link to comment Share on other sites More sharing options...
Justin Posted November 13, 2019 Share Posted November 13, 2019 (edited) Yes same here. It is not posted on forum yet from what I was searching for yesterday. Picture in post does not show anything either. Once it is fixed can we delete these posts please and it can be on target? Edited December 3, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 13, 2019 Author Share Posted November 13, 2019 👍 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 17, 2019 Share Posted November 17, 2019 Link still dead so here is cure for smoked salmon I have put onto cure for 48 hours. I would normally do 24hrs but am traveling today back Tuesday. I used 50 g salt and 50g demerera sugar for each 850g fillet. I blitzed salt and sugar in coffee grinder t0 powder and used flour shaker to distribute. Slamon is Russell slamon side from Ocado which is half price 10 quid at the moment. I slant the fillets in oven tray using cooling grid. Cover with cling film and cure in fridge. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 20, 2019 Share Posted November 20, 2019 Back for Switzerland and it has been three and half days as I got stuck there an extra day. Salmon has cured out lovely. It look a little wet because I used in three changes of water to take the salt flavour lower. I have put it back in the fridge to dry off Quote Link to comment Share on other sites More sharing options...
Justin Posted November 20, 2019 Share Posted November 20, 2019 Just put on with Maple wood dust. Set up in wsm with ceramic bulb heater plugged into ink bird. It is smoking lovely and static at 20.c, It is 4 degrees out side . I wrap it in a layer of clingfilm to aid heat retention, saves on electric too Quote Link to comment Share on other sites More sharing options...
Justin Posted November 20, 2019 Share Posted November 20, 2019 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 20, 2019 Share Posted November 20, 2019 I reckon it will smoke for 18 hours, the pro q maze usually lasts that long if you pack it down, the bulb does dry the dust out a lot so it might burn a bit quicker, maybe 15 16 hours, either way enough. And could always recharge it Quote Link to comment Share on other sites More sharing options...
Justin Posted November 20, 2019 Share Posted November 20, 2019 (edited) Show us your cold smokes. I have a load of cheese put on too, Will put that on soon, after the salmon Edited November 20, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 21, 2019 Share Posted November 21, 2019 I know it sounds daft but why do you need to raise the temps? 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 22, 2019 Share Posted November 22, 2019 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 25, 2019 Share Posted November 25, 2019 Salmon rested post smoke in fridge double wrapped in clingfilm for 4 days. Now sliced and vacced and in freezer 3 Quote Link to comment Share on other sites More sharing options...
Steve j Posted November 27, 2019 Share Posted November 27, 2019 What wattage bulb heater do you use Justin? Quote Link to comment Share on other sites More sharing options...
Justin Posted December 9, 2019 Share Posted December 9, 2019 (edited) I use this one: https://www.amazon.co.uk/gp/product/B07G351BMF/ref=ppx_yo_dt_b_asin_title_o03_s01?ie=UTF8&psc=1 It is 150 w. Depends how big a vessel you are using. Mine is WSM small on so this heat sit up real quick. In fairness I think a 60W one would do, Does not matter so much but i smoke salmon at night in the winter and it can be single figures and I need 20c, this works well doing that. In the larder fermenter fridges I have I use a 20W tube heater. I can then dial in what the temp i want on the inkbird, for instance i have cider stored in one at 7c and beer bottles in the other at 15c Edited March 23, 2020 by Justin Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 10, 2019 Share Posted December 10, 2019 cheer justin it was for smoking salmon in my uds, i ended up using a 40 watt tube heater which kept it at about 18c so not ideal but it did the trick so all is good Quote Link to comment Share on other sites More sharing options...
Justin Posted December 10, 2019 Share Posted December 10, 2019 Ok mate, i guess for UDS 150W will give you plenty of power to get it a bit higher. But as long as you are happy mate, lovely oily smoked salmon. I smoke it with maple woodust, what did you use and how long? How does it taste? Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 10, 2019 Share Posted December 10, 2019 i got one of the whole salmon deals from morrisons @ £5.00 per kilo, it comes filleted wth all the trimmings, great deal i did a 50/50 for 18 hrs & then smoked with hickory and oak for24 hrs. I wasnt happy with the weight loss so gave it another 12 hrs and this seemed to do the trick. I just need to crack my slicing technique now. Taste is spot on, over 1/2 0f the 1st fillet gone 2nd one is going in the freezer for christmas. happy days Quote Link to comment Share on other sites More sharing options...
Justin Posted December 10, 2019 Share Posted December 10, 2019 (edited) Use a salmon knife mate, slice a little bit from across the top at the thick end and carry on from there, as you go down you will eventually taking slices down to the skin and get to the thin end https://www.google.com/search?q=salmon+knife&rlz=1C1CHBF_enNL789NL789&source=lnms&tbm=shop&sa=X&ved=2ahUKEwjW_NCG6qrmAhVQzqQKHeCSDhsQ_AUoAnoECA4QBA&biw=3072&bih=1132 Edited December 10, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 10, 2019 Share Posted December 10, 2019 (edited) i Edited December 10, 2019 by Steve j Quote Link to comment Share on other sites More sharing options...
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