Curing

[FalconFN]

 

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 .

I cooked and peeled them then cold smoked them for about 3 hours, I left them in the fridge for a day too but they weren't worth the effort.

 

I'm new to cold smoking so I've got a bit to learn but so far the best results have been with bacon and cheese.

[Pole Star]

I cooked and peeled them then cold smoked them for about 3 hours, I left them in the fridge for a day too but they weren't worth the effort.

 

I'm new to cold smoking so I've got a bit to learn but so far the best results have been with bacon and cheese.

 

I think we are under a bit of confusion FalconFN I do mine in a Woodman hot smoker which is like stainless steel cylinder that I sit on a gas ring & when you buy one it comes with an instruction book & a recipe book also it has a recipe for hot smoked Mackerel which is a must if you like fish !.

 

Remember Hot & Cold smoking are two different things or as they might say in Thailand " Same Same only Different !!! " .

If you don't have it already get a copy of Kieth Erlandsons book Home Smoking & curing it covers just about all you need to know .

 

ps eggs cold smoked for 3 hours must have been like cannon shot !.

[Jonty]

Falcon FN if you want to cold smoke (usually at a temp less than 30 degrees C) then they really need a lot more than 3 hours. I do mine for 6-9 hours minimum and they are great. With all cold smoked food, if you wrap it tightly in cling film or vac pack it and leave it for 12-24 hours the smoke flavous is much better asit seems to permeate into the food rather than just being a coating on the outside.

[Pole Star]

Falcon FN if you want to cold smoke (usually at a temp less than 30 degrees C) then they really need a lot more than 3 hours. I do mine for 6-9 hours minimum and they are great. With all cold smoked food, if you wrap it tightly in cling film or vac pack it and leave it for 12-24 hours the smoke flavous is much better asit seems to permeate into the food rather than just being a coating on the outside.

 

Good tip jonty I have never tried to cold smoke them I to be honest have not heard of if it before ? . I have found like a lot of people that in the begging its a little or a lot of trial & error till you hit on a way you like it & with fish its a case of some don't mind if its to salty & some just cant stand the taste of any salt ! .

 

I must pop some eggs in the cold smoker next time .

Thanks .

[Jonty]

I agree with you on that front polestar, and you can be pretty much guaranteed that the time you find the perfect balance of smoke and salt will be the time you forget to write down the weights and times etc

[FalconFN]

Falcon FN if you want to cold smoke (usually at a temp less than 30 degrees C) then they really need a lot more than 3 hours. I do mine for 6-9 hours minimum and they are great. With all cold smoked food, if you wrap it tightly in cling film or vac pack it and leave it for 12-24 hours the smoke flavous is much better asit seems to permeate into the food rather than just being a coating on the outside.

OK thanks, I need to smoke them longer then. I do wrap in clingfilm and leave for a day (I have a cheapo vacuum packer but iI don't use it any more as the refills are too expensiveb) so it was probably lack of time smoking that left them a bit bland.

 

Polestar, I'm new to cold smoking but I've been hot smoking for a couple of years and I have the same type of smoker as you. It's great for mackerel and meat but I want to do more interesting things, hence the cold smoker.

[colin lad]

OK thanks, I need to smoke them longer then. I do wrap in clingfilm and leave for a day (I have a cheapo vacuum packer but iI don't use it any more as the refills are too expensiveb) so it was probably lack of time smoking that left them a bit bland.

Polestar, I'm new to cold smoking but I've been hot smoking for a couple of years and I have the same type of smoker as you. It's great for mackerel and meat but I want to do more interesting things, hence the cold smoker.

have you tried smoking garlic we sell smoked giant garlic bulbs and they very popular

 

Colin

[FalconFN]

have you tried smoking garlic we sell smoked giant garlic bulbs and they very popular

 

Colin

Now that sounds very good. I will give that a go this week.

[Pole Star]

OK thanks, I need to smoke them longer then. I do wrap in clingfilm and leave for a day (I have a cheapo vacuum packer but iI don't use it any more as the refills are too expensiveb) so it was probably lack of time smoking that left them a bit bland.

 

Polestar, I'm new to cold smoking but I've been hot smoking for a couple of years and I have the same type of smoker as you. It's great for mackerel and meat but I want to do more interesting things, hence the cold smoker.

 

Nothing like a bit of experimentation FalconFN & as Colin lad says smoked garlic is something a bit different I am always looking for different ways & recipes but the one that still beats me is a way to cure/salt/smoke goose breast & or make nice sausages from them , the Italians must have a good way to do some thing with them as give credit were it is due they leave nothing behind except empty shells ! .

As jonty says its remembering to write all the weights & measures down because when you hit on some thing good then it becomes hard work getting the same result twice .

[Pole Star]

FalconFN if you have not already done so make sure you get a copy of K . Earlandsons book Home Smoking & curing its a great help & I am not exactly an expert !, my own cold smoker is just a bit like a centry box bolted to the side of my cottage & it works fine .

[colin lad]

Have a few great Italian sausage recipes here PM if you interested will send them they can be adjusted slightly to change to goose

Colin

[Lampwick]

Have any of you read this?

http://www.amazon.co.uk/Maynard-Secrets-Bacon-Curer-Davies/dp/1873674937

 

Fans of Maynard will be delighted to read his further adventures in bacon curing. The last of the traditionally-apprenticed bacon curers, the author regales and inspires his readers with tales of visits from the health inspectors his colourful customers and work colleagues his tips on curing, smoking and selling the burglaries, bungled deals and triumphs his growing reputation in the field travels to learn how to make parma ham and much more. This book is the same addictive concoction of humour, tragedy and plain common sense, told in Maynard's disarmingly frank manner.

 

It's a great read with some great tips! Sorry but not many pictures,,, lol

 

Ps no I don't get any royalties!!! Give it a go I've read it a number of times!

[Pole Star]

Have any of you read this?

http://www.amazon.co.uk/Maynard-Secrets-Bacon-Curer-Davies/dp/1873674937

 

Fans of Maynard will be delighted to read his further adventures in bacon curing. The last of the traditionally-apprenticed bacon curers, the author regales and inspires his readers with tales of visits from the health inspectors his colourful customers and work colleagues his tips on curing, smoking and selling the burglaries, bungled deals and triumphs his growing reputation in the field travels to learn how to make parma ham and much more. This book is the same addictive concoction of humour, tragedy and plain common sense, told in Maynard's disarmingly frank manner.

 

It's a great read with some great tips! Sorry but not many pictures,,, lol

 

Ps no I don't get any royalties!!! Give it a go I've read it a number of times!

 

Heard about this book & meant to get a copy but then forgot about it ! thanks for reminding me ! & must get a copy now .

[Pole Star]

Got my copy of Maynards Secrets of a Bacon Curer & admittedly I have only got past chapter one but it seems more of a book about his life & exploits & it looks like its going to be a really good read , for a newbie bacon curer I think the one you want is Manual of a Bacon curer by Maynard .

 

Pole Star

[Pole Star]

Good evening my Lords , Ladies , Gentlemen & Empty Heads ! .

 

Well I have just finished updating my file on the enemies of wildfowling who frequent these isles during the season but more on those cretins coming soon ! .

Anyway I opened up my mail just now & a parcel & guess what ? it did not contain the Horse's Head every one keeps saying I am going to get ! but it did contain Manual of a Traditional Bacon Curer by Maynard Davis .

 

If you are a newbie bacon curer then this is definitely the book you need & its got every thing in it including sausage making ect its a real must .

 

All you need now is some pork or some pigs .

ATB Pole Star

ps is it possible to make anything edible from a horses head ?

[rimfire4969]

Good evening my Lords , Ladies , Gentlemen & Empty Heads ! .

 

Well I have just finished updating my file on the enemies of wildfowling who frequent these isles during the season but more on those cretins coming soon ! .

Anyway I opened up my mail just now & a parcel & guess what ? it did not contain the Horse's Head every one keeps saying I am going to get ! but it did contain Manual of a Traditional Bacon Curer by Maynard Davis .

 

If you are a newbie bacon curer then this is definitely the book you need & its got every thing in it including sausage making ect its a real must .

 

All you need now is some pork or some pigs .

ATB Pole Star

ps is it possible to make anything edible from a horses head ?

Think i will get this sounds good. Horses head make brawn from it.

 

p.s. Your spaces are getting out of control

[Pole Star]

Think i will get this sounds good. Horses head make brawn from it.

 

p.s. Your spaces are getting out of control

 

Yes do get it rimfire its worth every penny I got the hard back version & its 8x10in & 226 pages & its full of every thing up to making bangers pate & even pressed tongue .

 

ps I increased the spaces to shut up the short sighted !

 

pps if they send me a horses head I will just send it back ! it'l be stinking by then

Edited June 15, 2013 by Pole Star

[Pole Star]

Just came across another excellent book on curing & it covers all from meat , fish ,fruit & vegetables another must have in your library , its title is Cured by Lindy Wildsmith ISBN 978 1 906471 41 3 . A nice large hard back with some 287 pages packed full of things you may want to know .

[DrBlox]

I'm probably gonna get the Pro-Q and the price of this doesn't look to be as much as what amazon was charging.

 

http://www.gooutdoors.co.uk/svendsen-smoke-dust-fishing-cooking-essential-p93075

 

 

 

[Brown Sauce]

I'm probably gonna get the Pro-Q and the price of this doesn't look to be as much as what amazon was charging.

 

http://www.gooutdoors.co.uk/svendsen-smoke-dust-fishing-cooking-essential-p93075

 

If you're going pro-q, I can recommend hotsmoked.co.uk cost me about £34.00 including a selection of dusts, oak, beech and cherry. On my third batch of smoked salmon, mmmmm nom nom.

[rimfire4969]

I have just done another batch of bacon with the cure from Weschenfelder (see page 1 of this topic). The bacon is incredibly good and i suggest others give it a try. It takes very little time to prepare and tastes so good.

 

Give it a go what have you got to lose.

 

Thanks everyone who has input on this thread.

[Pole Star]

I have just done another batch of bacon with the cure from Weschenfelder (see page 1 of this topic). The bacon is incredibly good and i suggest others give it a try. It takes very little time to prepare and tastes so good.

 

Give it a go what have you got to lose.

 

Thanks everyone who has input on this thread.

 

Dont worry rimfire I think there will still be lots more on this thread to come & there is no danger of the mods moving in to butcher it ! coz its a nice topic , unless your pork that is .

Cant wait to get going again .

ATB Pole Star

[Blunderbuss]

Thought I would revive this old thread. I've just had a go at making salami for the first time. It was straightforward enough, though plenty of opportunity yet to **** up the curing! Fairly simple recipe: 800g pork shoulder; 200g back fat; a clove of garlic; 3g of cracked black pepper; 3g of fennel seeds. Cure mix was 25g of salt and 2.5g of cure powder #2.

 

I made one of the links a bit too long and they are not the neatest looking job, but who cares!

 

 

 

 

 

 

 

 

Edited November 29, 2014 by Blunderbuss

[colin lad]

Thought I would revive this old thread. I've just had a go at making salami for the first time. It was straightforward enough, though plenty of opportunity yet to **** up the curing! Fairly simple recipe: 800g pork shoulder; 200g back fat; a clove of garlic; 3g of cracked black pepper; 3g of fennel seeds. Cure mix was 25g of salt and 2.5g of cure powder #2.

 

I made one of the links a bit too long and they are not the neatest looking job, but who cares!

 

 

 

 

 

 

 

 

they look good mate just try to keep temp and moisture at recommended levels and they should be fine

 

colin

[Blunderbuss]

Cheers Col, can't wait to try them!