British BBQ Society Forums

I tried the coin piece of skin thing and found it way too much effort.

If I've got a thick batch of fillets, I slash the skin which helps a bit and is faster.

Usually I dry cure, for 8 hours, dry for 24, then smoke for about 18 at c.20 C.

Then rest overnight, slice and pack.

I use restaurant lump in my UDS which works fine.

The main difference between preparing food at home and preparing it for commercial sale is the relative impact that it could have on the people eating it. At home, if you prepare food for you and your family and it becomes "contaminated" then the impact is relatively small whereas if you are ...

IMO one of the main reasons that there is so much control and regulation at food production stages is that the general public cannot be trusted to follow the safe cooking guidelines provided with high risk foods.

Obviously on a forum like this, we probably don't fit in to this category but ...

It keeps it simple! Plus, it's actually good for food to have a rest from smoke so if you wanted a longer smoke, you could do 12 hours on, 12 hours off, 12 hours on again etc.

For your garden sieve, just put a terracotta plant pot upside down in the middle. Then pour wood dust around the sides and you have a ring of sawdust that will burn for about 12 hours.

S.

My only experience of an electric smoker is the Bradley digital and I wouldn't recommend it to anyone.

The electric element that gives the heat simply isn't powerful enough to heat the whole chamber (mine was a six rack) and because it's positioned at the bottom of the chamber the temperature ...

Some bloody good info there Wade, thanks!

Sam.

What you are seeing is indeed what we call the 'smoke ring'. However, you don't actually need any smoke for it to form.

It is the reaction of myoglobin in the meat with gasses produced during combustion (but not the smoke).

See detailed info here:

http://amazingribs.com/tips_and_technique ...

All of the cures that I have tried from Weschenfelder are way too salty for my taste when used as they suggest.

I've only used their bacon dry cure and the salt beef brine but I didn't have any issues with those.

However, curing is not something you can write instructions for perfectly. While it ...