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Bacon Two Ways
Posted:
Sat Sep 10, 2011 10:37 amby adventureswiththepig
Here is my first attempt at making bacon. I'm pretty pleased with it I think. All feedback gratefully received.
http://adventureswiththepig.wordpress.c ... on-2-ways/
Posted:
Sat Sep 10, 2011 2:59 pmby wheels
It looks great.
Phil
Posted:
Sat Sep 10, 2011 4:00 pmby adventureswiththepig
Cheers Phil. It tastes great too!
More smoke powder next time I reckon.
Posted:
Sat Sep 10, 2011 4:08 pmby wheels
Or one of these babies:
http://www.macsbbq.co.uk/CSG.html
Go on, you know you want to...
Phil
Posted:
Sat Sep 10, 2011 7:31 pmby adventureswiththepig
WOW!!! I can use that indoors?
The important question is will it fill my house with smoke and make my girlfriend furious?
Posted:
Sat Sep 10, 2011 8:29 pmby wheels
I wouldn't use it indoors, but all you need is some form of box with it in outside.
Phil
Posted:
Sat Sep 10, 2011 8:45 pmby onewheeler
The rate of smoke a CSG makes is quite small and you might be OK with it indoors under a cooker hood. If you have an outside space, any fairly well enclosed container will do. My smoker is currently the box that the microwave came in inside the garage. The CSG sits on a bathroom tile on the bottom (to stop the box catching fire), and the salmon sits on a baking rack supported above the CSG on four flowerpots.
Posted:
Sat Sep 10, 2011 11:49 pmby wheels
I did a review of their cold smoker here:
http://www.localfoodheroes.co.uk/?e=583
Now, I'm not suggesting that you buy one - but it maybe an option. Personally, if I hadn't got a suitable container, I'd spend £5 on a beer bucket and use that. CSG in the bottom; meat on some make-shift shelves, and hey ho!
Similar to this one from the 'old days':
http://www.localfoodheroes.co.uk/?e=20
Phil
Posted:
Sun Sep 11, 2011 10:49 amby adventureswiththepig
So many ideas.....
Got to make a smoker I think
Posted:
Mon Sep 12, 2011 12:49 pmby onewheeler
Here's a picture of my smoker:
The CSG is a home-made Kevster design, stood on a spanner and a bit of steel rod to minimise the heat loss to the two bathroom tiles. The box is made of cardboard.
Martin/
Posted:
Tue Sep 13, 2011 9:49 amby adventureswiththepig
Interesting. Does smoking in a big cardboard box work ok? Is there a minimum distance to keep the bacon/sausages etc away from the smoker?
Posted:
Tue Sep 13, 2011 11:50 amby onewheeler
Best if the box is large enough to place the food not directly over the CSG otherwise some bits will be much smokier than others. The CSG is usually a bit further left than in the photo. That aside, it's exactly as shown with the lid flaps folded down when in use (and something put on top to stop them springing up). There's a gap in the top about 5 mm wide and 15 cm long where the flaps don't quite meet, which is plenty to let combustion air in.
I've smoked salmon, tuna, bacon, cheese, nuts & seeds and probably other stuff in it. All good.
I used to use the BBQ in the back garden with a cover over it, but there was too much air circulation on windy days.
Cheers!
Posted:
Tue Sep 13, 2011 2:46 pmby wheels
You may be interested in this post:
http://www.localfoodheroes.co.uk/?e=583
Phil
Posted:
Wed Sep 14, 2011 1:05 pmby adventureswiththepig
Phil , I'm going to get myself one of those smokers I think. Now I just need to work out what to put it in....
Wooden box, cardboard box, brewing bucket? Decisions Decisions.
Posted:
Wed Sep 14, 2011 2:05 pmby wheels
Something like these containers may be good:
http://www.localfoodheroes.co.uk/?e=20
The trouble with cardboard is that, unless you have a covered outside space, you become a fair weather smoker.
Phil