keith157 wrote:I use a medium strength cheese, too strong and we find it conflicts with a light smoke.
YetiDave wrote:I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g
somapop wrote:YetiDave wrote:I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g
Aye - that sounds good - 10 sessions worth then. Will try them out.
Will definitely look into making my own int the future too.
Cheers.
somapop wrote:BraaiMeesterWannabe wrote:somapop wrote:I tend to buy smoked garlic, but up to now it seems only the 'skin' of the garlic has absorbed the smoke - the garlic cloves seem to miss out on the flavour.
Salmon is an interesting one. I haven't fully looked into it yet, but is is possible to 'cure' it via the cold smoker (presumably pre brining process first)?
Other than that, I have some bacon hanging in the shed ready to come out...possible stick that on too.
Garlic is not cost effective unless you plan to do loads imo. You need to do it for 20hrs or more.
Smoked salmon is just cold smoked. Salt first rather than brine. Smokey Jo's book is a good place to start for advice.
Cold smoking garlic for 20 hours? And do you genuinely see/taste the benefit in the garlic?
I always presumed smoked salmon was a more complex procedure, but it sounds like it isn't (I've also had a quick look at further guides). Possibly less fuss than hot smoking salmon. Probably most cost effective to buy a whole salmon, then prepare it myself. Not sure whether you know, but is it essential to get hold of a salmon slicer? I have an ok (and fairly longish) filleting knife which might do the trick. Also have a Prosciutto slicing knife which I could possibly use.
Cheers.
keith157 wrote:somapop wrote:YetiDave wrote:I get wood dust from hotsmoked.co.uk - it's £8.50/kg. Not bad considering a full 12-14 hour burn uses less than 100g
Aye - that sounds good - 10 sessions worth then. Will try them out.
Will definitely look into making my own int the future too.
Cheers.
Cyderpig is the guy to speak to he does all his own woods, chips etc. Drop him a PM.
somapop wrote:^^ Like a ham knife I guess! Actually, it's similar to a salmon slicing knife (if not very much the same thing). We purchased one of those 'whole leg' prosciutto's last xmas...came with the holding block and knife. I love it too, but I'd say it's nigh on impossible to cut it into the very thin slices you'd really want your prosciutto to be. They use very expensive machines in Italy to cut this...and you can see why! Cut thick, it's a bit too 'piggy' for my liking.
That knife probably works better with the Spanish cured hams.
Anyway....I couldn't finish the bloody thing off - too much of the stuff!!
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