Oil Drum Cold Smoker

[Big Dave]

Hi Jonty, where do I live? I live in South Wales just 1 mile off the M4 at junction 34, thats midway betweeen Cardiff (9 miles) and Bridgend (9 miles)

If you do see something I would be grateful to be pointed in that direction as I cannot at the moment for the life of me think who might have one or where to start a search for one

Regards

Big Dave

[NCPaul]

If you're having trouble sourcing an oil drum, you might consider a filing cabinet like Paul Kribs used in this thread.

http://forum.sausagemaking.org/viewtopic.php?t=5238

[Big Dave]

Hi Jonty Hi Phil. Phil may I ask a question? I have looked through the site and carried out a search but with no exact results for salt curing, I want to read up on salt curing bacon, the do's and dont's, results etc, are you able to point me in the right direction for an article on the site?

Regards

Dave

[Jonty]

Here's the wee beastie out of the smoker.



It wasn't the best piece of fish I must admit, it had been hacked a bit - I'd be surprised if the fishmonger who did it has the full complememt of fingers he was born with.

Anyway, back into the fridge for a day to mature. I did take a slice from the tail end which was a bit salty, but I'll be able to be more objective when it's matured a bit. Anyway if it's no good, more trial and error and tinkering isn't neccessarily a bad thing.

[saucisson]

Hi Jonty Hi Phil. Phil may I ask a question? I have looked through the site and carried out a search but with no exact results for salt curing, I want to read up on salt curing bacon, the do's and dont's, results etc, are you able to point me in the right direction for an article on the site?

Regards

Dave

These should get you started:

Guide to using the shop cure
The Forum Tutorial
A members Journey

Dave

[wheels]

Jonty

My salmon was the same - unfortunately I can't blame the fishmonger 'cos I filleted it myself!

[Jonty]

That looks great Phil. I do a bit of Salmon fishing and I'm really looking forward to being able to smoke a fish I caught myself.

I also did some kippers, they were quite soft so I popped them in a warm oven with the door ajar for a wee whille which seemed to bring them round the consistency I'd expect.

[wheels]

I normally just smoke trout as it's about the only truly local fish that I can get. However, I prefer it hot-smoked to cold. I will certainly do salmon again even though it's not local. I must have a day out to the east coast to stock up on some fresh fish but I'll probably wait until the samphire is in season.

Phil

[Jonty]

The salmon ended up out of this world I was really happy with the results. The initial taste was quite salty but after a week of maturing it was sublime. I'm keen to crack on with some more now, I've a thick end of pork belly coming tomorrow for my 1st foray into smoked bacon.

[ratman]

With regards to the galvanised dustbin, that is what I have. I am a total novice and am just starting to experiment. I have a smoke generator that goes in the bottom of the bin. So far I have smoked cheese which has been really good and I have my first attempt at a salmon in the smoker as I write. Seems to be looking good so far

[wheels]

Nice job - it shows that you don't need expensive set-ups to produce a good product. Simple is often best.

Phil

[ratman]

It certainly seems to work, here is the last batch of cheeses to get the treatment

[wheels]

Ratman

Try Edam - revolting on it's own, but divine smoked.

Phil

[ratman]

Brilliant, will try that. I have found so far that double gloucester and white stilton with apricots have been outstanding. The brie was good as well.

[ratman]

Here is my latest effort



2 trout and a salmon fillet