Hi everyone!
3 posters
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Hi everyone!
Thought i would break my cherry on this web site and say Hello,
I'm new to smoking and recently "invested" in a xl. First fire up this weekend and cooked an very tasty whole peri peri chicken and tried a jerk seasoned ribs. Struggled with temperture but probably didn't give it long enough before i assembled the unit. Will cook a brisket on monday for a few of my bbq team.
I'll also be at grillstock this year and i'm really looking forward to it.
I'm new to smoking and recently "invested" in a xl. First fire up this weekend and cooked an very tasty whole peri peri chicken and tried a jerk seasoned ribs. Struggled with temperture but probably didn't give it long enough before i assembled the unit. Will cook a brisket on monday for a few of my bbq team.
I'll also be at grillstock this year and i'm really looking forward to it.
KingBalders- Sausage Burner
- Number of posts : 7
Location : It's all about the booze and bbq's
Registration date : 2012-03-21
Re: Hi everyone!
Thanks Mack,
Do you have any useful tips for grillstock?
Do you have any useful tips for grillstock?
KingBalders- Sausage Burner
- Number of posts : 7
Location : It's all about the booze and bbq's
Registration date : 2012-03-21
Re: Hi everyone!
Yeah, Breaking my cherry and competing. i have no idea what to expect.
KingBalders- Sausage Burner
- Number of posts : 7
Location : It's all about the booze and bbq's
Registration date : 2012-03-21
Re: Hi everyone!
My best advice would be... Cook like you do for family and friends, but most importantly enjoy!
Hello and questions questions!
Hi, got a ProQ™ Cold Smoke Generator for Christmas 2011 and bags of dust. That was the hint from friends and family to get smoking. I already had a Brinkmann water smoker for many years (about 8?) and was excited by the cold smoking idea. I built my own "Sentry Box" and have since added a fan, thermo tube and temperature sensor to keep the overall temperature as stable as possible. My first results were amazing. More experiments have been variable, but nothing has been horrible, just "not as good as last time".
As to questions, I want some info on the "weight loss" approach to curing/smoking. For salmon it is recommended to drop 17% of its weight, but this means either long curing times or extended smoking times. How critical is the 17% figure? Can I eat salmon with say a 10% loss or will it have bugs in it? Is the 17% figure for longer term preservation?
I have just been on a course but that didn't really cover this very well. But it does mean I have salami, bacon, biltong and salmon all on the go at present!
As to questions, I want some info on the "weight loss" approach to curing/smoking. For salmon it is recommended to drop 17% of its weight, but this means either long curing times or extended smoking times. How critical is the 17% figure? Can I eat salmon with say a 10% loss or will it have bugs in it? Is the 17% figure for longer term preservation?
I have just been on a course but that didn't really cover this very well. But it does mean I have salami, bacon, biltong and salmon all on the go at present!
PjL- Sausage Burner
- Number of posts : 10
Location : UK
Registration date : 2012-04-20
Re: Hi everyone!
Wecome!
Most of the guidelines are aimed at commercially smoked foods, so if you're just curing for your own use I wouldn't panic... I've cured and smoked many salmon, but I've never weighed one.
Most of the guidelines are aimed at commercially smoked foods, so if you're just curing for your own use I wouldn't panic... I've cured and smoked many salmon, but I've never weighed one.
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