Home smoking/BBQ

[UnderOpenSky]

Light was failing as I took the photo, but the meal was great. Hadn't planned to do roast pork but it worked really well. I'd never made mac and cheese before but that went well in the smoker along with the corn. My partner grew the salad.

 

[dessiato]

I was supposed to smoke some cheddar today, but I put the wood chips in a safe place.

 

[UnderOpenSky]

I was supposed to smoke some cheddar today, but I put the wood chips in a safe place.

I need to get a cold smoking attachment in my life at some point!

 

[dessiato]

I need to get a cold smoking attachment in my life at some point!

I'm getting a smoke box and some more Beech chips delivered today. The box is cheap, from amazon, but will do the job.


I'll let you know how well it works

 

[UnderOpenSky]

I'm getting a smoke box and some more Beech chips delivered today. The box is cheap, from amazon, but will do the job.
View attachment 342373

I'll let you know how well it works

Is that for hot or cold smoking?

 

[dessiato]

Is that for hot or cold smoking?

It's for both I think.

 

[UnderOpenSky]

Even shopping at Aldi the amount I'm spending on meat has increased somewhat. Lamb for tonight and going to do the ham hock for a soup tomorrow lunch (and the freezer). Pulled pork tomorrow and a small bit of brisket to see what all the fuss is about. Another bit of pork to turn into a ham.

 

[Cid]

Brisket is definitely worth a go.



Abut 5-6 hours, 90ish C on eating... Probably could have done with being a bit hotter and left a bit longer (Amazing ribs reckons 95c, then insulated rest a few hours), but my god was it good. Oak smoke. Party had already eaten belly pork, roast pork (not made by me) and smoked sausages (amazing, made by me of course). Beef mostly gone in 5-10 minutes. So good.

 

[dessiato]

Cold smoked sardines, 5 hours, beechwood chips. More to see how well it works than anything else.

 

[strung out]

If you're cold smoking it, are you curing the fish too? Otherwise it seems somewhat risky to basically be leaving it at an ambient temperature uncooked for so long.

 

[dessiato]

If you're cold smoking it, are you curing the fish too? Otherwise it seems somewhat risky to basically be leaving it at an ambient temperature uncooked for so long.

I just put it in to smoke. It seems fine. In matters like this I biw to Mrs D's many years in food micro research as a guide.

 

[strung out]

I just put it in to smoke. It seems fine. In matters like this I biw to Mrs D's many years in food micro research as a guide.

Fair enough, if it's not cured or cooked though, I'd be wary of it unless it's been frozen to kill any parasites! Hope it tasted good anyway

 

[dessiato]

Fair enough, if it's not cured or cooked though, I'd be wary of it unless it's been frozen to kill any parasites! Hope it tasted good anyway

They'd been frozen and defrosted before smoking. They were cooked before eating. The ones I didn't drop were very tasty.

 

[UnderOpenSky]

So tried my first smoked ham last night. Cured for three weeks and smoked on Sunday with hickory. I used black treacle and spices in the cure, along with the curing salt. Was really nice.

Main downside was I mixed my cuts of pork up when preparing, so I turned the shoulder I had bought for pulled pork into a ham, hence all the fat. The next one which will be three weeks cured at the weekend is pork leg, so will be slightly less faffy to eat.

 

[UnderOpenSky]

Another ham being smoked today, this time with the correct cut! It's had longer to cure and longer to rest out of the cure. I've got high hopes. Will definitely be eaten inside though!

 

[UnderOpenSky]

Way better then last time as it doesnt have fat running all the way through!

 

[dessiato]

Way better then last time as it doesnt have fat running all the way through!

View attachment 348703

That is beautiful.

 

[UnderOpenSky]

That is beautiful.

Thanks. Although it's a long process now I've done a couple its dead simple. The equilibrium method of curring is pretty foolproof in zip lock bags and with the electric smoker means I don't have to do much. I wondering how long the cooked meat lasts, like is it worth doing a couple at a time.

 

[dessiato]

Thanks. Although it's a long process now I've done a couple its dead simple. The equilibrium method of curring is pretty foolproof in zip lock bags and with the electric smoker means I don't have to do much. I wondering how long the cooked meat lasts, like is it worth doing a couple at a time.

Could you do a couple then portion them, vacuum seal, and, perhaps, freeze some?

 

[TopCat]

Yay to all this.

 

[Chilli.s]

That looks really good

 

[UnderOpenSky]

Clearly not my work

 

[UnderOpenSky]

Could you do a couple then portion them, vacuum seal, and, perhaps, freeze some?

Not a bad shout. An excuse to buy another gadget. And maybe another freezer.

 

[ViolentPanda]

TBH most of the meat that we eat is fairly tasteless until you do several things to it. As perfectly demonstrated in this thread.

The difference is fat. That’s all.

Reminds me, I've yet to thank you for the "care package" you sent me earlier this year, just after I finished my 1st round of chemo. Thank you!!!
I'm going to have to go to your website & put in an order, as my 5 yr-old god-daughter got a taste of your candied smoked salmon, & now keeps asking when I'm going to get some more! Thank fuck she didn't like the bacon!!!

 

[ViolentPanda]

I need to get a cold smoking attachment in my life at some point!

Do it!! I gave a friend one (a Forest Legend [see ebay]) that my dad "grew out of", & she loves it - she's built a small brick smokehouse (about 8ft x 4ft) in her back garden, so she can do long cold smokes for stuff like mutton, tongue, beef rib joints "to order" for friends. In case you're wondering, smoked pressed ox tongue, sliced wafer thin, is gorgeous.

 

[ViolentPanda]

Not a bad shout. An excuse to buy another gadget. And maybe another freezer.

My parents now have 3 180cm-high freezers. This has NOTHING to do with my dad's fondness for smoking vast amounts of food "just in case". Nothing, I tell you!

 

[Spymaster]

Reminds me, I've yet to thank you for the "care package" you sent me earlier this year, just after I finished my 1st round of chemo. Thank you!!!
I'm going to have to go to your website & put in an order, as my 5 yr-old god-daughter got a taste of your candied smoked salmon, & now keeps asking when I'm going to get some more! Thank fuck she didn't like the bacon!!!

Spitfire’s candied morsels are ace. I’d thoroughly recommend them.

 

[spitfire]

Reminds me, I've yet to thank you for the "care package" you sent me earlier this year, just after I finished my 1st round of chemo. Thank you!!!
I'm going to have to go to your website & put in an order, as my 5 yr-old god-daughter got a taste of your candied smoked salmon, & now keeps asking when I'm going to get some more! Thank fuck she didn't like the bacon!!!

Spitfire’s candied morsels are ace. I’d thoroughly recommend them.

Thanks chaps, glad you got the care package VP.

Unfortunately we reached the end of the line with the business so we are no more. It's tough out there, inflation and investor nervousness put paid to us.

 

[UnderOpenSky]

Don't shoot as its still November, but will anyone be smoking/BBQ for Xmas?

I'm really tempted to do the turkey, but I'll be doing Xmas Dinner for in laws for the first time so I'll play it safe and use the oven.

However I think I'll start brineing a few hams at the start of December with a mulled wine sort of vibe and cook then Xmas Eve to serve with meal. A couple as I obviously want some left over...

 

[alex_]

Don't shoot as its still November but will anyone be smoking/BBQ for Xmas?

I'm really tempted to do the turkey, but I'll be doing Xmas Dinner for in laws for the first time so I'll play it safe and use the oven.

However I think I'll start bringing a few hams at the start of December with a mulled wine sort of vibe and cook then Xmas Eve to serve with meal. A couple as I obviously want some left over...

Bbq can be very useful as extra oven on the big day for pigs in blankets etc etc