New cold smoke generator designed in the UK

[wheels]

I'd try to get 15% weight loss at least if you want to keep it. At 10% you'll need to treat it as a fresh product and use it in a short period of time.

(Well, in theory anyway)

Phil

[Terry]

I was looking at around 15% but I have just eaten the tail pieces that I had to cut off to fit in the dish so I won't know exactly !
I didn't vacpac them just in a dish, clingfilm and a weight on top.
They have been in the smoke for 7 hours now and it is still going strong.
I also put in a slab of streaky bacon and some Brie that I found in the fridge which was well on its way to becoming Camembert with a use by date of 29th November ! This has only been in a couple of hours yet though.

Terry

[wheels]

...and some Brie that I found in the fridge which was well on its way to becoming Camembert with a use by date of 29th November ! This has only been in a couple of hours yet though.
Terry

In my experience supermarket Brie isn't worth eating until a couple of weeks after the use by date!

Phil

[saucisson]

actually lit a candle (tealight) in the bottom to keep the temperature up.

Ya big softie, smoked in whatever minus deg C it was here



Dave

[Terry]

Hope it was an appropriate flavour like this



Terry

[wheels]

actually lit a candle (tealight) in the bottom to keep the temperature up.

...some form of religious offering to the God of smoking?

Phil

[Terry]

The smoker finally went out around 10pm, thats 12 hours on one burn !

Approximately 16% weight loss in total. Doesn't look to have coloured much though. Will leave in fridge overnight and vac pack tomorrow.

Terry

[wheels]

It may darken as it matures.

Phil

[Terry]

I did another salmon today but had problems with the smoker going out about 5 times in the first 3 hours, not sure how much total burn as I was out for a while. I was using the dust from probbq and haven't had problems until now. In the end I removed the dust and added a new batch which has worked now for 9hrs. I have had the offending dust in the oven on low for the last few hours in case it was a damp batch.

Terry

[Richierich]

BIG BIG Well done to Ian, what a brilliant little gadget, smoked salmon and smoked bacon, done at home and better than anything I have ever had. Even made a Tesco salmon taste good.

Good luck and best wishes for the New Year!

[wheels]

I couldn't agree more.

Phil

[wheels]

Thanks Ian, I will give it a trial lighting with a lump of bacon I have just taken out of the cure.

I put an organic cure dry cured belly in this morning, along with a hock, a couple of garlics and some more rubbery soap (edam cheese).. I could quite easily become addicted to the stuff..

Regards, Paul Kribs

Thanks Paul, I smoked some Edam - it turns India Rubber into Nectar - it's a great one to smoke.

Phil

[Paul Kribs]

Thanks Paul, I smoked some Edam - it turns India Rubber into Nectar - it's a great one to smoke.

Phil

Glad you like it Phil. Everybody I have given some to try have stated how good it is.. Pity the garlics didn't take on the smoked flavour, it was all retained in the skin.. and they had 20 hours. Will try the next lot hot smoked..

Regards, Paul Kribs

[wheels]

Paul

See:

http://www.thegarlicfarm.co.uk/Oak-Smok ... 55EE3.aspx

They smoke theirs for 8 days!

Phil

[Paul Kribs]

Ironically, that is where the said garlic comes from. A pal of mine likes his hols on the IOW and brings it back. He bought me some 'seed' garlics last time as well.
He did give me a smoked garlic, but it was almost dried to nothing.
I couldn't smoke for that amount of time.. impracticable. I shall stick with the usual suspects I think..

Regards, Paul Kribs