Smoker

[seisobs]

Hello again chaps.

I have a snowbee smoker which I use for hot smoking trout on oak chips, can it be used for goose breast as I would like to try it.

[henry d]

I presume it is a hot smoker ?

 

If so I would give it a whirl as I have done chicken pheasant and partridge in my stove top smoker and they come out succulent and tasty.

I always salt the meats first for 2-4 hrs, then rinse and dry before smoking. A teaspoon of demerara sugar works nice too.

[grandadbob]

Hi There,

 

I have exactly the same snowbee smoker. I smoke pheasant breast and sausages as well as trout in mine. I am sure goose will be delicious. Like henry d sa-ys it's really important to salt meats and fish before smoking.

 

Cheers

[seisobs]

Sounds good guy's, I'll flash it up tomorrow for dinner.

[peter-peter]

should be nice though I prefer hickory to oak.

hickory chicken and trout are beautiful.

does sausage good also.

[lurcherboy]

I presume it is a hot smoker ?

 

If so I would give it a whirl as I have done chicken pheasant and partridge in my stove top smoker and they come out succulent and tasty.

I always salt the meats first for 2-4 hrs, then rinse and dry before smoking. A teaspoon of demerara sugar works nice too.

 

Ignorant of Kent here, when/where does the Demarara sugar get added?

 

 

 

 

LB

[henry d]

Ignorant of Kent here, when/where does the Demarara sugar get added?

 

 

 

 

LB

 

No bother mukka, it gets added with the salt as it helps dry the meat and as such adds a sweet taste to the dry cure........give it a whirl, you know you want to !!

[staglioni]

do you just rub ordinary salt in or is it some special salt

stag

[Whitebridges]

Pigeon is delicious smoked.

Breast the birds. To get them to take the smoke, boil 2 pints of water add sea salt, brown sugar and a dram. It should be a nice "sticky" mix. Cool in the fridge. Marinade in breasts in the solution for a day somewhere cool. Take the breasts and wipe all the moisture away. The combitation of salt and sugar encourages the smoke to take to the meat. Smoke for 3 hours. Take out and rest for 6 hours. Flash fry 1 minute either side or a bit longer if making pate.

 

Edited November 26, 2008 by Whitebridges

[holly]

are we talking hot smoking or cold cause 3 hrs in a hot would produce something like jerky ?

[staglioni]

whats wrong with jerky

stag

[holly]

jerky should be done in a dehydraytor just wondering it seems a long smoke (3hrs) depends on size of smoker though

[henry d]

Pigeon is delicious smoked.

Breast the birds. To get them to take the smoke, boil 2 pints of water add sea salt, brown sugar and a dram. It should be a nice "sticky" mix. Cool in the fridge. Marinade in breasts in the solution for a day somewhere cool. Take the breasts and wipe all the moisture away. The combitation of salt and sugar encourages the smoke to take to the meat. Smoke for 3 hours. Take out and rest for 6 hours. Flash fry 1 minute either side or a bit longer if making pate.

 

Is that one of the "Big Chief Smokers" ??

[Whitebridges]

Is that one of the "Big Chief Smokers" ??

 

Correct, yes it is. Some blurb from the website:

 

"Hot or cold smoker? Luhr Jensen Smokers fall somewhere in between hot and cold smokers. They produce a cooked and cured product by smoking slowly (usually for about 5 – 6 hours for, say, 20 lb of trout). During the first part of the smoking process, when you are using wood chips, the temperature is raised just above 146 degrees F, so the food is pasteurised. During the latter part of the process, lower heat is used, drying and curing the food".

Edited November 27, 2008 by Whitebridges

[holly]

i have the table top one similar to the snowbee i smoke mainly king prawns and trout but i will give the woody a go in my garden i have a cherry tree 4yrs ago i lopped a few branches off and left in garage to mature smoking with these produces a realy nice sweet flavour if you havent tried smoking with fruit wood i would recomend it i smoke mainly with it now plum apple cherry pear all give a nice sweet flavour