Justin Posted November 27, 2018 Share Posted November 27, 2018 1.746kg meaty belly. Gone into cure today. I butchered out the ones and they gone into a bag with pork rub for a pork nibble soon. Will cold smoke in wsm after cure. Question. Does a min temp in the wsm whilst cold smoking matter like it does with salmon? If so what temp? Quote Link to comment Share on other sites More sharing options...
Justin Posted November 27, 2018 Author Share Posted November 27, 2018 (edited) The offcut bones Edited November 27, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted November 27, 2018 Author Share Posted November 27, 2018 And the bacon. 2 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 27, 2018 Share Posted November 27, 2018 I’m giving it a go next week Quote Link to comment Share on other sites More sharing options...
Justin Posted November 27, 2018 Author Share Posted November 27, 2018 Good man Quote Link to comment Share on other sites More sharing options...
Justin Posted December 8, 2018 Author Share Posted December 8, 2018 10 days, soaked so less salty, patted dry and now in fridge on slanted grill over roasting tin since 1 yesterday Cold smoking 12 hours tonight in the rain and wind. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 8, 2018 Author Share Posted December 8, 2018 (edited) Beech dust ready to go tonight in WSM. Edited December 8, 2018 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 9, 2018 Author Share Posted December 9, 2018 (edited) Happily smoked away for 12 hours through to 11 this morning. Triple wrapped in clingfilm and on fridge again. @Wade how long should I leave this before slicing and freezing. Edited December 17, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted December 9, 2018 Author Share Posted December 9, 2018 I think also I will find it easier to roll before slicing Quote Link to comment Share on other sites More sharing options...
Wade Posted December 10, 2018 Share Posted December 10, 2018 20 hours ago, Justin said: Happily smoked away for 12 hours through to 11 this morning. Wrapped on Clinton and on fridge again. @Wade how long should I leave this before slicing and freezing. I would leave it 3 or 4 days for the smoke flavour to penetrate before slicing. Depending on how much you make at any one time, unless you are going to freeze it, it is best to leave the majority uncut until you need it. Uncut it will have a shelf life of about 6 weeks in the fridge but once it is cut this will reduce down to a about a week. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 10, 2018 Author Share Posted December 10, 2018 Thank you mate. It has been in for a day, wrapped in clingfilm. 3 days to go. I take the point on only slice t what you need and if more people in the house ate it but it is only for me.. but I am going to freeze it it will give me more flexibility. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 17, 2018 Author Share Posted December 17, 2018 (edited) All done on this now, it is all in the freezer. It was not the best cut as it had three layers of fat which means it go really scrappy when cutting. I will do loin next time Edited December 17, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 18, 2018 Share Posted December 18, 2018 Will be great to chop and add to Chili’s and dishes like that. Quote Link to comment Share on other sites More sharing options...
Justin Posted December 18, 2018 Author Share Posted December 18, 2018 Yes kept all the scraps exactly for that. All the slices for rolls and sandwiches...yummy. same with any smoked salmon scraps. Using for a smoked salmon mousse. Thanks mate. Merry Christmas Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 18, 2018 Share Posted December 18, 2018 I will let you have the Smoked Salmon! Don’t eat fish! Merry Christmas to You and your Family Justin 🌲 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 13, 2019 Author Share Posted March 13, 2019 Latest version is loin which has just been cured and washed patted down. Will put onto sugar maple pellet smoke and leave for next week to slice. what do you think pellet smoke tube will make smoking time less than pro q maze dust 12 hour smoke? Washing is out at the moment so hopefully cold smoke it this evening tonight in the wsm Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 13, 2019 Share Posted March 13, 2019 How many hours though is it before smoking becomes ineffective via absorption? Quote Link to comment Share on other sites More sharing options...
Justin Posted March 13, 2019 Author Share Posted March 13, 2019 depends on thickness of meat? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.