Home smoking/BBQ
- Thread starter Whagwan
- Start date
spitfire
Walty McWaltface
Nearest I could find that looked like yours is this. I spent literally minutes looking.
Hush Puppies Recipe - Immaculate Bites
Whagwan
.
Almost, I used this recipe: Beer Batter Hush Puppies Recipe | She Wears Many Hats
spitfire
Walty McWaltface
spitfire
Walty McWaltface
So although not strictly "home" smoking I thought it would be OK to share this with the group.
I've started a business making candied smoked salmon and have come into possession of the monster smoker below. It can hot smoke but only to 100 C which is enough for fish, I use it for cold smoking the salmon after brining and dry curing.
And this is what comes out of it.
Have a look...
can-d.co.uk
I've started a business making candied smoked salmon and have come into possession of the monster smoker below. It can hot smoke but only to 100 C which is enough for fish, I use it for cold smoking the salmon after brining and dry curing.
And this is what comes out of it.
Have a look...
can-d.co.uk
So although not strictly "home" smoking I thought it would be OK to share this with the group.
I've started a business making candied smoked salmon and have come into possession of the monster smoker below. It can hot smoke but only to 100 C which is enough for fish, I use it for cold smoking the salmon after brining and dry curing.
View attachment 154011
And this is what comes out of it.
View attachment 154012
Have a look...
can-d.co.uk
Love the logo.
Is this like salmon jerkie, it looks amazing.
Perhaps I’m being stupid - how do you candy the sugar if you are smoking at < whatever the melting point of sugar is ?
( not looking for your secret sauce - I just don’t get it ! )
Alex
Last edited:
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
So although not strictly "home" smoking I thought it would be OK to share this with the group.
I've started a business making candied smoked salmon and have come into possession of the monster smoker below. It can hot smoke but only to 100 C which is enough for fish, I use it for cold smoking the salmon after brining and dry curing.
View attachment 154011
And this is what comes out of it.
View attachment 154012
Have a look...
can-d.co.uk
That is something else - I am not really into smoked anything (sorry!) but OH loves smoked salmon and maple syrup, so that would be right up his alley.
Is this something you have always been interested in, or did you just smoke some fish on a whim one day?
BTW that in one of the photos looks worryingly like a dog kennel - I know it isn't, but still...
spitfire
Walty McWaltface
Thanks, we're quite pleased with Brian Bearu the Bear.
It's not far off jerky but it's not dried out completely. It's a bit chewy. My mate calls it Fish Haribo and if it wasn't for those pesky trademark people I would have used that.
It is cold smoked so the melting point doesn't come into it. Cold smoking doesn't go over 30 C.
The candied bit is where the water in the fish is replaced by the maple syrup brine making it sweet. There's some salt in there as well to keep it on the right side of the sweet/savoury divide.
spitfire
Walty McWaltface
That is something else - I am not really into smoked anything (sorry!) but OH loves smoked salmon and maple syrup, so that would be right up his alley.
Is this something you have always been interested in, or did you just smoke some fish on a whim one day?
BTW that in one of the photos looks worryingly like a dog kennel - I know it isn't, but still...
I went to a family reunion in Vancouver Island about 25 years ago and had it there. Bought a little cardboard smoker about 6 years ago and after a couple of years of smoked cheese I tried to recreate it. Took a while but everyone was going mad for it. I know quite a few people in the hospitality industry and they have been encouraging me to make it commercially and here we are....
I'm based in East London and we're slowly adding outlets but if any urbs are in the area, drop me a DM and I'll sort you out a taster pack.
The dog kennel (lol) is actually a Polish smoker, they sell them on ebay.
Wooden Smoker - Smokehouse - Garden BBQ - Fish Meat! Chimney+Doors Räucherkammer | eBay
spitfire
Walty McWaltface
I was kidding about it being a dog kennel - love the whole fish haribo thing though
I know, actually did make me lol. Thanks for the kind words
.
ViolentPanda
Hardly getting over it.
So although not strictly "home" smoking I thought it would be OK to share this with the group.
I've started a business making candied smoked salmon and have come into possession of the monster smoker below. It can hot smoke but only to 100 C which is enough for fish, I use it for cold smoking the salmon after brining and dry curing.
View attachment 154011
And this is what comes out of it.
View attachment 154012
Have a look...
can-d.co.uk
Is the colouring of the "dog kennel" wood stain, or the result of smoke by-products soaking into the wood?
spitfire
Walty McWaltface
Gerry1time
Did a wee in Dirac's toilet
Not strictly BBQ I know, but I'm planning* to cook various preserved meats over this coming festive season, and was wondering if it would be poor form to post the results on here? Salting is a form of preserving as much as smoking after all, and one of them I intend to smoke too.
Thus far, the plan is;
- Ridiculously OTT bresaola (may not be finished for a few months)
- Goose Pastrami (hot smoked on BBQ, so relevant to this thread's interests)
- Duck bacon (I have an idea for a recipe to try it with)
- Regular pastrami (not made it before)
- Salt beef (which I've been making for years but have plans to make improvements on this year)
- Confit duck and goose legs (again, been making for years, but want to run a small experiment this year)
Any objections if I get my post on around the above?
*I have a one year old daughter. Planning is now always a more relative affair than it used to be...
Thus far, the plan is;
- Ridiculously OTT bresaola (may not be finished for a few months)
- Goose Pastrami (hot smoked on BBQ, so relevant to this thread's interests)
- Duck bacon (I have an idea for a recipe to try it with)
- Regular pastrami (not made it before)
- Salt beef (which I've been making for years but have plans to make improvements on this year)
- Confit duck and goose legs (again, been making for years, but want to run a small experiment this year)
Any objections if I get my post on around the above?
*I have a one year old daughter. Planning is now always a more relative affair than it used to be...
Gerry1time
Did a wee in Dirac's toilet
Nice
It's funny, I wonder if it's a male / time of year thing, but I picked up a lump of brisket for the salt beef from a farmer's market this afternoon, and chatting to the guy, he said he'd had two other people in the last hour buy brisket with the intention of making salt beef. The urge to do these things always strikes me in the deep midwinter anyway.
UnderOpenSky
baseline neural therapy
More time inside. I've not had time yet this year, but normally have winter food projects like baking bread, fermenting veg and making sausages.
Gerry1time
Did a wee in Dirac's toilet
Incidentally, does anyone have the recipe for wiltshire cure bacon? I can find lots of references to it online, but no exact ingredient amounts.
ViolentPanda
Hardly getting over it.
One of these days I'll get round to trying smoking an ox tongue.
spitfire
Walty McWaltface
I had a look but I think it will vary slightly on the person making it. So there may not be a set recipe.
Ask on here: The Salt Cured Pig
The39thStep
Urban critical thinker
I'd never eat anything thats been in an animals mouth
Gerry1time
Did a wee in Dirac's toilet
Ta, will take a gander
Speaking of gander, here's my xmas goose from Beech Ridge Farm, pre and post jointing up. The legs I'll be confit'ing with some duck legs too, and the breast will hopefully turn into goose pastrami. The other breast I've left on the carcass to roast for xmas lunch.
As for the bresaola, I didn't take a photo before it went in to cure sadly, as it was a lovely 2kg of silverside from Brown Cow Organics . However, here it is in the bag, and post being removed. I went for a blend of the Hugh F-W recipe for it, and this one I found online - Vince (Chicco) Merlo’s bresaola . I tried the Hugh recipe before, and the amount of salt in that recipe (and most of his other meat book salting recipes) is slightly insane. If this turns out any good, I'll share the exact proportions of ingredients I went with.
Am also trying Halen Môn sea salt rather than rock salt for it, as I did a factory tour and salt tasting there in the summer, and the Halen Mon was *much* more flavourful and gentle than rock salt, which hopefully should take the edge of the previous extreme saltiness too.
It's in the fridge to dry out on the surface a bit now, and tomorrow I'll wrap it (trying to make it a bit rounder too) then hang it outside for a while.
Gerry1time
Did a wee in Dirac's toilet
Ok, so tonight I started the goose pastrami. It's this recipe I'm using - Goose Pastrami Recipe - How to Make Goose Pastrami at Home , although I must confess I initially ballsed up on the black pepper amount due to the recipe being tricky to follow from just the ingredients list, so I upped everything else in response, and it may now be sitting in too much, yet still equally proportioned, cure. I also couldn't find the digital scales I thought I had, so I've left the Instacure #1 out of it altogether just in case. Better safe than sorry.
Am intending to give it 36 hours in the cure then hot smoke it on Friday.
I've also joined that FB group spitfire recommended above. Mother of god it's good. If you've not joined yet, do. Am currently buying myself a commercial grade vacuum sealer and some digital kitchen scales accurate to 0.1g. Purchases that are definitely inspired by that group, but that may be more the fault of the Laithwaites' wine order I made last week than the group itself.
Merry boxing day all
Am intending to give it 36 hours in the cure then hot smoke it on Friday.
I've also joined that FB group spitfire recommended above. Mother of god it's good. If you've not joined yet, do. Am currently buying myself a commercial grade vacuum sealer and some digital kitchen scales accurate to 0.1g. Purchases that are definitely inspired by that group, but that may be more the fault of the Laithwaites' wine order I made last week than the group itself.
Merry boxing day all
Whagwan
.
Did my Sunday Roast pork belly on the BBQ yesterday, a light fennel and black pepper rub with a bit of oak smoke.
Was absolutely amazing in the roast, I was worried about the smoke overpowering it but it came out perfect. The missus has now declared if we have roast pork she wants it like this from now on...
Was absolutely amazing in the roast, I was worried about the smoke overpowering it but it came out perfect. The missus has now declared if we have roast pork she wants it like this from now on...
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