Eddie Posted March 10, 2021 Share Posted March 10, 2021 Hi All, My name is Ed and I'm a complete beginner to home curing and smoking. My day job is as a tax advisor, so to counteract the monotony of tax I've taken up a lot of hobbies ranging from carpentry to homemade pizza. I've purchased a copy of River Cottage smoking and curing and purchased a massive sack of salt, still on the search for hooks etc. Once I have the basics nailed I'm looking at a cold smoker, possibly a ProQ one and building a wooden smoke shack. I'm also looking further down the line at making salami and hams. I'm excited to get started and I'm sure it will be a great learning experience. 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 11, 2021 Share Posted March 11, 2021 Welcome Eddie to the forum...there's loads of topics to read up on....any questions just give us a shout. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted March 11, 2021 Share Posted March 11, 2021 Hi Eddie and welcome to the forum. We can certainly help you to get started with your curing. It isn't rocket science and you will soon get the confidence to experiment with your own flavours. Cheers, Wade 1 Quote Link to comment Share on other sites More sharing options...
Elecrafter Posted March 11, 2021 Share Posted March 11, 2021 Welcome, Wait until you have done cold smoked Salmon, and cheese, and...... You wont know what hit you! Ele. 1 Quote Link to comment Share on other sites More sharing options...
Eddie Posted March 12, 2021 Author Share Posted March 12, 2021 (edited) Pork belly being picked up tomorrow and giving the River Cottage salt and sugar only curing a go. Although I'm a little nervous about avoiding nasty bacteria as I can see most cure using nitrates. Amy recommended meat hooks? Edited March 13, 2021 by Eddie Typo Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 13, 2021 Share Posted March 13, 2021 10 hours ago, Eddie said: Pork belly being picked up tomorrow and giving the River Cottage salt and sugar only curing a go. Although I'm a little nervous about avoiding nasty bacteria as I can see moat cure using nitrates. Amy recommended meat hooks? I've been curing our bacon for about 3 years now, I've seen the River cottage video, but @Wade got me started back at the begining using nitrates and I've never looked back. I've never once thought about any problems with bacteria...so far so good.👍 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted March 13, 2021 Share Posted March 13, 2021 Hi Eddie - give me a call and I will drop the bacon making kit over to you this weekend. Are you around this afternoon? Cheers, Wade Quote Link to comment Share on other sites More sharing options...
Wade Posted March 13, 2021 Share Posted March 13, 2021 11 hours ago, Eddie said: Any recommended meat hooks? Weschenfelder are a good source of bacon/sausage making bits and pieces. They have hooks of all different shapes and sizes. https://www.weschenfelder.co.uk/butchers-sundries/hooks-gambrels/1-box-of-10-meat-hooks-by-fischer-bargoin-14cm.html 1 Quote Link to comment Share on other sites More sharing options...
Elecrafter Posted March 17, 2021 Share Posted March 17, 2021 On 3/13/2021 at 7:45 AM, Wade said: Weschenfelder are a good source of bacon/sausage making bits and pieces. They have hooks of all different shapes and sizes. https://www.weschenfelder.co.uk/butchers-sundries/hooks-gambrels/1-box-of-10-meat-hooks-by-fischer-bargoin-14cm.html I'll second that. A mate (not on any of these forums) put me on to them. He runs an artisan sausage business as a hobby thing. He is an Theoretic Physics man and teaches. I've used the Weschenfelder Haggis kit and it turned out really well. Down to my last Haggis out of the 7 I got from a single Pluck. Ele. 1 Quote Link to comment Share on other sites More sharing options...
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