Jonty Posted February 27, 2013 Author Report Share Posted February 27, 2013 Awesome! I'm new to this so lots of experimenting needed. I've fired it up, I've got some cheese, sausages and believe it or not bananas chucked on (read about the banana in a book!) I'll try salmon next I think! so MF, how did everything turm out? I'm especially looking forward to hearing about the banana!! Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted March 2, 2013 Report Share Posted March 2, 2013 Hi Jonty, Had some real success thanks, the cheese and sausages came out absolutely great, banana? Hmm, I think it really needs to be eaten with other things rather than just out of it's skin like I did lol!! We did salmon a few days ago, cured with salt and sugar then oak smoked, incredible! This is the set up I went for http://www.amazon.co.uk/gp/product/B00622O8GC/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1 I figured for a few extra quid I'd get some wood and the book which had some good reviews on the site. And this was breakfast today, delish!!!!! Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted March 16, 2013 Report Share Posted March 16, 2013 Just a quickie guys, Argos are doing an oil drum bbq half price at the moment, around £45. That combined with the ProQ smoker could be a good shout. Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 17, 2013 Author Report Share Posted May 17, 2013 A mate of mine asked me if I could make him some pastrami. It'll take 3 or so days to cure and then I'll slowly hot smoke it. I got a nice bit of brisket from my butcher, if you tell them what you're doing, I've found that they tend to be pleased that you're interested in meat so to speak and will go out of their way to help you. This is a piece of brisket that hasn't been rolled, it's the point end with some of the flat attached - about 5lb It's getting a wet brine which is a mix of salt, sugar, garlic powder, cure#1 and water. Here's the dry ingredients The meat has been injected with some of the brine - about 15% of the weight of the meat. You don't have to do this but you would have to leave the meat in the brine for longer, probably 10 days as opposed to 3 with injection After injecting it, bagged up with the rest of the brine and into the man fridge for a few days to cure Quote Link to comment Share on other sites More sharing options...
Oli Posted May 17, 2013 Report Share Posted May 17, 2013 good stuff, i still havent got around to doing any of this. really must get something going, this post always reminds me! Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 21, 2013 Author Report Share Posted May 21, 2013 I pulled the beef from the cure today and have dusted it with black pepper, coriander and garlic. It's now in the smoker with some cherry wood. Quote Link to comment Share on other sites More sharing options...
Zapp Posted May 21, 2013 Report Share Posted May 21, 2013 Mmmmm, pastrami Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 22, 2013 Author Report Share Posted May 22, 2013 Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 22, 2013 Report Share Posted May 22, 2013 This is one of the best threads i have read on PW. I raise on own pigs so about time i got into curing them myself instead of my butcher doing it for me. Cures ordered, should be fun. Quote Link to comment Share on other sites More sharing options...
camokid Posted May 22, 2013 Report Share Posted May 22, 2013 lovin this post i have a nice selection of meat to give this a bash Quote Link to comment Share on other sites More sharing options...
Zapp Posted May 22, 2013 Report Share Posted May 22, 2013 That looks divine. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted May 22, 2013 Report Share Posted May 22, 2013 Doesn't it just? Brill thread Quote Link to comment Share on other sites More sharing options...
Pole Star Posted May 22, 2013 Report Share Posted May 22, 2013 (edited) Top Marks on your post Jonty now can some one shed a bit light on some thing I read in one of my books in my antiquarian book collection , its either in Rural Sports by W.B. Daniel 1807 or its in Rural Life by J.Sherer 1860 . NOW DON'T TRY THIS AT HOME in your own curing mix ! there is a reference in one of these fascinating old books to the finest hams produced in Co Limerick where they use a touch of sulfuric acid in the cure !!! , It will take me a some time reading to find it but will see what else I can find , has any one else heard of such a thing in the cure . Have you tried hot smoked eggs ? hard boiled of coarse try them they have a nice flavor but best left in the fridge for a couple of days before use Ross EM on PW tried them when he was up here shooting with me & he was amazed . ps & don't forget to take the shells off before they go in the smoker ! Edited May 22, 2013 by Pole Star Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 23, 2013 Author Report Share Posted May 23, 2013 Pole star - I love smoked eggs, have you tried one in a scotch egg yet ?? I think I'll skip on the acid based cure though camokid, here's a cure mix I use on beef and venison that'll do see you right on some of that venison you're always bagging!! I prefer to use Cure#2 in my curing, it's a mix of salt, sodium nitrate and sodium nitrite. There's a lot of fuss abous using 'additives' but it's no more an additive or chemical than salt is. Obviously it;s up to people if they use it or not, but salt on it's own may retard botulism, Cure#2 kills it. In it's raw formm it can be dangerous but used at the appropriate rate it is harmless in the finished product. I think it's especially prudent to use it in venison as although it is the ultimate free range meat, it is a wild animal and we 100% on whether it's been washing it's hooves after going to the toilet etc. Anyway, I prefer to be cautious and have no qualms feeding it to my kids, in fact I wouldn't give them stuff that had just been cured with salt only. Anyway, safety rant over, cure mix: 150g Salt (fine sea is better than table salt) 25g coarse ground black pepper 10g dry rosemary or thyme 25g crushed juniper 12.5g cure#2 Mix everything together, there is enough cure mix to do 5kg of meat. It is really important that you use it at the correct ratio of 4.5% cure to the weight of the meat i.e. if the meat weighs 1.5kg use 67.5g of cure mix. That will ensure 2 things, the salt ratio is about 3% which makes for a pleasant, not too salty end product and the cure#2 is used at 2.5g per kg of meat which is the reccomended safe usage. Take your piece of meat (usually best to start with a smallish bit to start with) Weigh it and work out how much cure to use at 4.5% Rub it with the cure, put it in a ziplock bag (clingfilm isn't great as liquid will leach out) and put in the fridge fo 7-10 days (I'd say 7 for 1kg 10 for 2kg) Turn the bag every couple of days - but don't drain any liquid out as it comntains the salts that are curing the meat After curing for the 7-10 days rinse the meat under cold running water (no need to soak it) for 20 seconds, then pat dry Tie the meat with string to hold it together and so you can hang it, then weigh it and write the weight down Hang the meat until it has lost 25%-30% of its weight then it's done 0 with a small piece this may only be 2 weeks or so Ideally you want to be able to hang it somewhere where it's about 15-18 degrees C and humidity if 60%-70% but it's not worth getting too hung up on that, invariably a cool garage or shed will be fine Quote Link to comment Share on other sites More sharing options...
Pole Star Posted May 23, 2013 Report Share Posted May 23, 2013 (edited) Well dam it jonty I never thought of a smoked egg in a scotch egg ! I will try one next time I get around to it ! . ps any tips on what can be done with goose hearts ? or even the livers ? well I do get a lot of them although I never waste them . Edited May 23, 2013 by Pole Star Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 23, 2013 Author Report Share Posted May 23, 2013 Try them mate, they're really good! Not a clue on the goose offal though, apart from the obvious pates and stuff. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 23, 2013 Report Share Posted May 23, 2013 Got my delivery from Weschenfelder today, got a pork belly from my last pigs that went to slaugter. Now to make bacon. Very quick delivery from Weschenfelder, ordered yesterday pm here in this mornings post. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 24, 2013 Report Share Posted May 24, 2013 Got my pork belly sorted and now sat in the fridge curing into hopefully some great bacon. I made some pork scratching a with the skin, very easy looked it up online. I am sure there are hundreds of ways but here is the way I done it and it has come out well. Pour boiling water over the skin side, this apparently opens the pores, rub with sea salt, pat dry and allow at least half an hour in the fridge to really dry out. Cut into finger size pieces and make sure they are very dry by using more kitchen roll again. Roast in a very hot oven about 15 mins until brown and bubbly. Be carefull with the timing the burn very easy. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 24, 2013 Report Share Posted May 24, 2013 I have some venison that I quite fancy a go at making some Biltong with. Has anyone done this before? Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 28, 2013 Report Share Posted May 28, 2013 I have some venison that I quite fancy a go at making some Biltong with. Has anyone done this before? yes and its very nice colin Quote Link to comment Share on other sites More sharing options...
FalconFN Posted May 28, 2013 Report Share Posted May 28, 2013 Have you tried hot smoked eggs ? hard boiled of coarse try them they have a nice flavor but best left in the fridge for a couple of days before use Ross EM on PW tried them when he was up here shooting with me & he was amazed . ps & don't forget to take the shells off before they go in the smoker ! I did some smoked eggs the other day (along with some chilies, mild cheddar and sausages) but I cold smoked them after boiling and peeling. Do you hot smoke them after you boil them? I wasn't that impressed with them on their own but thought they may go well with bacon - although I probably did something wrong. The cheese was very good though and the sausages were passable, but I only used shop bought chipolatas so didn't expect much. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted May 28, 2013 Report Share Posted May 28, 2013 (edited) I did some smoked eggs the other day (along with some chilies, mild cheddar and sausages) but I cold smoked them after boiling and peeling. Do you hot smoke them after you boil them? I wasn't that impressed with them on their own but thought they may go well with bacon - although I probably did something wrong. The cheese was very good though and the sausages were passable, but I only used shop bought chipolatas so didn't expect much. Well hope you got it right mate 1 boil em 2 shell em & then put in the HOT smoker for about 30 mins & put them in fridge for 2 days before use , is that how you done it . Edited May 28, 2013 by Pole Star Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted May 28, 2013 Report Share Posted May 28, 2013 My bacon was finished yesterday. Left it in the fridge overnight and sharpen my good knife. Sliced some for breakfast. My god it was the best bacon ever. yes and its very nice colin Have you got a recipe for it. Quote Link to comment Share on other sites More sharing options...
Jonty Posted May 28, 2013 Author Report Share Posted May 28, 2013 My bacon was finished yesterday. Left it in the fridge overnight and sharpen my good knife. Sliced some for breakfast. My god it was the best bacon ever. Have you got a recipe for it. Good man!! Satisfying isn't it? Must be even better with your own pigs mate Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 28, 2013 Report Share Posted May 28, 2013 My bacon was finished yesterday. Left it in the fridge overnight and sharpen my good knife. Sliced some for breakfast. My god it was the best bacon ever. Have you got a recipe for it. yeah in my recipe book at work will have a look and post it up tom when i get home, off the top of my head i think it is very similar to SA biltong cut into 6" long strips 1/2" thick cover in rock salt for 1 hour scrape it off brush with vinegar coat in crack black pepper and coriander hang to dry think thats it will check colin Quote Link to comment Share on other sites More sharing options...
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