www.sausagemaking.org

Richierich · Posted: Sun Aug 16, 2009 9:30 am Post subject:

Dave,

Glad to see the new avatar is popular, Hot Dog!!

Thanks for giving it a go, not surprised the planings were a little damp, they have been in the garage in a binbag for over 1 year, not the end of the world to grind a few down and use them as needed, even if they need to oven dry for a bit. I think I will still go ahead and get one, not the end of the world to have to buy some sawdust, can give the planings to a neighbour to bed their rabbit in.

The vacuum packer is a foodsaver Compact II, bags are from Weschenfelder, the packer is the best £80 I have spent, it will take bags up to 300mm wide, more than enough to get a hunk of meat in a roll. Everything gets vac packed, we throw so little away now, used to have a freezer full of frost burnt food, not anymore.

Will get my order placed.......

saucisson · Posted: Sun Aug 16, 2009 3:51 pm Post subject:

For the ProQ cold smoker WW?

I'll pass on contact details if so,

Dave
_________________
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...

saucisson · Posted: Mon Aug 17, 2009 1:26 pm Post subject:

Here's your dust before and after the burn Rich. and the kippers they produced:

_________________
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...

wheels · Posted: Mon Aug 17, 2009 1:48 pm Post subject:

Nice kippering Dave, how long a burn did you get?

Phil
_________________
Support British Producers - Buy Local
My Food Blog
Leicestershire Food Directory

saucisson · Posted: Mon Aug 17, 2009 2:11 pm Post subject:

I didn't start until 10pm and after an hour guestimated I should get 8 to 9 hours out of it as opposed to the 10 hours I did get with the supplied dust. This would make sense as you'll notice from the unburnt picture of Rich's dust there is a little pile left, meaning all 100g wouldn't quite fit. If I'd ground it little bit longer to reduce the volume a bit more then I might have got 10 from it. I checked it at 7.15am and it had finished, so you'll have to stick with the guestimate...
_________________
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...

Mike D · Posted: Mon Aug 17, 2009 9:36 pm Post subject:

That is looking very good. Dave, did you just get some herring for the kippers, gut & split them and then just smoke, or do you cure first??

I can't wait to get one of these things!
_________________
Cheers,

Mike
____________________________
When I think of a good signature I'll put it here.

saucisson · Posted: Mon Aug 17, 2009 10:00 pm Post subject:

Split down the back, cut through the head, guts, brains, milts and roes removed and fish lightly salted overnight in the fridge. Milts and roe salted separately and also smoked...

Dave
_________________
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...

lemonD · Joined: 23 Nov 2005 Posts: 516 Location: Essex

The burnt dust looks black, if it's like mine it's like charcoal dust and can be remixed with fresh dust but will give a shorter/hotter burn.
Grey dust is no good.

LD

saucisson · Posted: Thu Aug 20, 2009 9:03 am Post subject:

Yes it does look like charcoal. I wonder whether I could have mixed it with the coarser stuff to get that to burn? Hmmm, time to experiment Smile

Dave
_________________
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...

lemonD · Joined: 23 Nov 2005 Posts: 516 Location: Essex

Just try burn some on it's own, if it burns mix it.

LD