www.sausagemaking.org

If like me you cold smoke whole salmon you may find the fish will not fit onto the rack so what I do is firstly trim the fish by cutting down the flank, taking off about 2" from the tail and squaring off the front end. This then gives you a fish that should fit onto the rack quite snugly.

With the trimmings, take off the skin and place on the rack alongside the side of salmon. In taking off the skin this will allow the smoke to penatrate both sides giving the trimmings more than full flavour.

When smoking is finished put the trimmings into a food liquidiser along wih cream (approx 12oz fish to 1 pt double cream) a squeeze of lemon and a tsp of horsraddish. Whiz until the mixture forms a stiff consistency and then you have a fantastic Smoked Salmon Pate.

No waste - Cheers WW

Thanks WW.
I don't have the wherewithall to smoke food right now, but have you ever used smoked paprika or liquid smoke to add the flavour, and if so, what was it like in comparrison to bradley smoking it?
I know the real smokers amoung you are probably horrified at the thought of adding smoke flavour as opposed to doing it the correct way...sorry....
john

John

I have used Scobies liquid smoke in sausages and found it excellent.
The only difference between them and smoked was that you never got the smoked colour, but the flavour was the same.
I used 3 grams to 1 kilo of mixture.
Regarding the smoked paprika I bought some both hot and sweet smoked La Chinata from Sainsbury's, it gave a nice paprika and spicy flavour but
it did not impart any smokyness.

wallie

Thanks for that Wallie.
I have a piece of pork loin in the fridge, curing for rashers, as I type this and I am hoping for a smoked flavour when I cut it...but from your post maybe I wont get exactly what I want.
Ahh well as they say: nothing ventured nothing gained.
I'm sure it will be eaten anyway.


John

Hi John - no sorry I dont have any experience of liquid smoke but the Hickory powder they sell on this forum is really good in bacon

Cheers WW

welsh wizard wrote:Hi John - no sorry I dont have any experience of liquid smoke but the Hickory powder they sell on this forum is really good in bacon

Cheers WW

Thanks Wiz.
What % do you use per kilo of loin.
Also...what did you finally settle on for your product name??????

0.5g is recommended, but most of us push the boat out and use at least 1.5g

And WW settled on Legends of Ludlow, I believe.

Dave

Legends of Ludlow ehh...like himself so...

If he cures trotters will they be Leg-ends of Ludlow?

Don't encourage him John.

Wheels, that was cringeworthy!

I seem to have heard that joke before:

wheels wrote:WW
You'll have to start selling trotters - Leg-ends

Seriously though, it's a great name.

Phil
_________________
Leicestershire Food
Local Food Blog www.localfoodheroes.co.uk

As Dave says 1.5 and Legends of Ludlow is the one............

Strap line - Traditional food made in traditional ways.............

Or any other ideas?

Cheers WW

If you are selling in the big cities perhaps a county slant would be good as rural things always give the air of goodness.

Perhaps, Valley Produce as in welsh valley....or goodness of the valley?
or how about your log on...Welsh Wizard Produce?
Ludlow Castle Foods (a black on white pic of the castle on a label?)

Whitcliffe Foods, Ludlow Festival Foods........................

Oops, sorry to be a boar - I'll try and find a cure!

I think Legends of Ludlow is fine, paricularly with the strap-line. I think WW mentioned using it for 'branded' pies - actually on a product, people won't be confused as to what it is.
Stand alone ie not on a product 'Legends of Ludlow' doesn't immediately make you think of a food company but this may not be an issue?

Phil