bill425g6

Ive got some great photos of my old smoker.Ill have a look tonight and try and send them. Its normally dead simple. Im building a new one tomorrow and once finished Ill post the photos if I can find out how to. Ive got some great photos of my old smoker.Ill have a look tonight and try and send them. Its normally dead simple. Im building a new one tomorrow and once finished Ill post the photos if I can find out how to.

Can you tell me how to attach photos

I have a cold smoker which I'm throwing out as Ive designed a new one. Do you or anybody you know want it. Its 8 feet high be 2 feet square. I can deliver it as long as it is close. I have some pictures but so far haven't worked out how to attach them.

Im home now and have some photos of the smoker.can you tell me how to attach them is it through media

Ive had lots of failures with fish in the early days but had plenty to play with.Ive now perfected the smoked Salmon here is what I do and see if its different from yourself. 1 Wild Salmon 12lbs. The silver and fresher the better. Salmon that are starting to go red and colour are not good. Fillet the Salmon and leave the hard bit on behind the gills for hanging. Make a bed of Vacuum salt on a flat surface 1/2inch thick. Lay the Salmon fillets on it skin down. Cover with Vacuum salt and not too much near the tail as its thinner. Leave for 8hrs. If you like less salt 5/6hrs is fine more salt 10/12hrs is ok. Take them out of the salt and wash with cold water until clean. Hang them up to dry. somewhere that's not too hot or too cold for 36hrs ( very important) When dried put them in the smoker and smoke using Oak for 14hrs or more. Take them out the smoker and lay them flat to cure ( I put mine in the loft) for 3 Days ( very important ) After 3days trim the Fillets up take out all the pin bones and Vacuum pack. I cut some sides in three and some I pack whole. The trimmings that are left Cut all the good bits of Salmon off and blitz in a blender. Find a recipe and make Smoked Salmon pate put in the fridge over night and spread on warm buttered toast in the morning. Or make an duck egg omelet sprinkle in the Salmon and fresh chopped Coriander. I used to cure them in brown sugar and black heart rum. Other sugar and rums I used to spray them with a fine mist of Whiskey/Brandy for the last hour of smoking I used to smoke them with lots of different woods For me the Oak smoked is the best. This is for Wild Salmon as I can get enough, you can apply the same formula for farmed Salmon. I hot smoke farmed Salmon when its half price for a side in Tesco with lemon/lime,herbs de provence,salt,pepper and fresh dill or anything you like.Put in the Bradley smoker and it comes out excellent leave it to cure for a few hours and go cold and serve with a salad. PS. The bigger the Salmon more salt time and the smaller less. 6/8hrs is about right for 10/12lbs Salmon. You can use the dry salt again if you want. PSS. Dont thow the salt or Brine away as it is an excellent weed killer especially inbetween flagstones

Ive used biscuit tins, Dustbins and oil drums as Hot smokers and cold smokers Ive used Drain pipe,Fridge freezers and a school locker.The best homemade one sofar has to be the "Sentry" box. Salting: If your hot smoking fish and cooking it through 30 to 40minutes. Its fine to use Table salts but not if its a dry cure or brine, only use the salt I metioned.. I dry cure my Salmon and can be anything from 4hrs to 14hrs depending on the fish. I make Gravadlax and I cure that for 5days. Bradley Smoker.: The one I would recommend is the 4 rack Digital Smoker, it cold smokes and hot smokes,if you buy one make sure to get a spare heating element at the same time. It comes with Recipe books and everything you need and after sales is excellent.You can also buy separate smoke generators and I use these on the cold smoker combined with a tray. I plumbed my hot smoker into my garage with a pipe to the outside and flue. You can control temperature and time. It costs about a £1 an hour to run. Slicer: I don't know the name of it as I'm not at home.It is a commercial slicer the type you see in the butchers and I got it from ebay. It slices really well but to be honest unless you are doing a lot of slicing you dont need one. Just put the meat or fish in the freezer and when it starts to go firm take it out and it will slice as thin as you want with a sharp carving knife. Geese Recipes: Goose liver pate,Hot Smoked Goose, I make my own game burgers, mince and add Goose. Check out Goose Carpaccio and Smoked Goose carpaccio. Might be worth talking to Ham curers,Salami etc and see if you can do the same with the Goose breasts and hang them for 6mths or whatever it takes, I dont know about this at all. The list and variations can be endless but if you have plenty of Geese and through trial and error you will produce something that is unique and cant buy and a lot better than commercial companys can make. Equipment: I buy most of my equipment from Weschenfelder of Middlesbrough they have everything and service is excellent. Have a look on ebay as well. Books: Keith Erlandson-- Home smoking and Curing. Amazon £3.5 to £7 This is one of the best and has all you need to know except experience. It is also very interesting to read. It has all the exact times, measures, Dos and Donts. Cold Smoker: Im not home until Tuesday when Ill send you photos of the Sentry box! Ill explain the new design as its a lot better.Its worthwhile building one as its quite cheap and you can do a lot with it. I smoke cheese when I do the salmon for about 12hrs in a rack above take it out and leave to cure for 2/3dys Ive done a lot of Orkney and most cheddars, make sure they are no more than 1inch thick. Since you have one of the best Black Puddings in Scotland it would be well worth smoking. Ive never smoked any. Cheers Bill

Excellent Recipe I seen on the TV years ago. You need. Over ripe Peaches 10 Pigeon Breasts Garlic Unsmoked bacon 1 Bottle of really good red wine French. Salt and Pepper. Cut the Peaches in 1/4 inch thick slices, As big and wide cloves of garlic you can get and cut length ways in thin slices. Cut a slot in the thick end of the pigeon breast and insert a slice of garlic.Wrap up each breast in bacon until completely covered. Layer a casserole dish or oven pot with peaches then a layer of pigeons,another layer of peaches, another layer of pigeons and a final layer of peaches.Pour over the red wine until completely covered add salt and pepper. Cook in the oven at 200c for 2 1/2hrs. Strain the sauce from the dish into a saucepan add a tablespoon of brown french mustard reheat and thicken. Throw away the peaches.Serve with Mash and veg of your choice. 4 Breasts and sauce per person as it is very rich. Any sauce left over keep for the next night as it goes excellent with a steak or Venison. Cheers Bill

Ive been smoking Game and Fish now for over 40yrs. Ive had my fair share of disasters and successes over the years as I was trying to perfect it. Unlimited game and fish did help and any advice I could get from anybody was welcome as there wasn't much written about it. Anyhow last year I smoked 12 Canada's and 8 Greylag breasts for other people and kept a few for myself. There were some young birds and older ones as well but the end result was excellent. There are lots of recipes and variations out there but this is the one I use a lot on Duck.. Fillet the breasts and keep the fat on the breast. Make up a brine 2lb 10oz of salt per gallon,stir until dissolved. I use Vacuum salt you can use Kosher,Dairy,canning and flake salts for brine. Do not use Rock salt, Sea salt,Iodized salt, curing salt,Table salts etc. These salts contain impurities and additives and should never be used especially on Salmon. Put the breasts in and weigh down and leave for 2hrs or less or more. Take them out and hang up to dry for a few hours. Bring the hot smoker up to 230deg and hot smoke them for 3hrs. You can actually cold smoke them for a few hours before hot smoking as well. I use Cherry, especially for Duck but you can use a variety of woods. Take them out the smoker and let them rest for 2dys.in a cool place. I then take them and slice them to less than a millimetre thick on a machine and Vacuum pack them. A couple of slices with your preferred sauce and a large glass of 5yr old "Sloe gin" You wont find this Rank! I can send you photos of my cold smoker but as Pole star said it just looks like a sentry box. Im redesigning mine at the moment as its getting rotten and I have a few new ideas for it as well. There is also a good book on the market which is excellent and it tells you everything about smoking game and fish. I can send the details. The hot smokers I use now are the Digital Bradley although they have a few faults of there own as well. For me the best is Smoked Woodcock followed by the Duck and if I get handed a few more Geese Ill see where I can take it. Cheers Bill

Thomas If you still have a space left I would be interested as I stay in Ayr. I have two working Labs.

Hi there my name is Bill and I live in Ayr ( I originally come from Dumfries) I'm coming 60yrs old and Ive shot Game and Vermin with shotguns and rifles all my life since 8yrs old. I joined PW to read up on other peoples opinions to do with Shooting,Equipment,new gear ETC,and maybe post my own. So far what Ive read has been Interesting,Informative and at times amusing. Take care! Cheers Bill.