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Right then following on from the pig posts I'm up to stage 2
Prosciutto is in a box salting, the bacon & the pancetta have been dry cured. I'm making some air drying boxes (cats & fly prrof) and have my cold smoker ready. Any tips for the smoking? what sort of fire do you use? Need to go and get something to burn in it, am I looking at chippings or just offcuts? More research to be done but hopefully going well and no botulism 🙂
Whats the best method for storing post smoking?
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meant to be cold smoked, unless you want it cooked then use hot smoken
various wood and things can be used but be careful to ensure any wood you get is untreated.
I'd get a piece of untreated oak, then make it into shavings or sandings and use that to smoke. Another very good and easy one is pistachio shells!
Mike, I read you are an Anlwick boy. I would have thought you would have been exposed to this sort of thing as a kid?
Stretch the flexi ducting as far as possable to loose as much heat as you can
Hi, can't offer any help for the smoking, but you are a man with possibly similar ideas to me, I sometimes buy a few pounds of already cured streaky(unsliced) and just slice off what I want to use.
However the local family run freezer centre has just been bought out and is being tuned into a Sain*bury's so my only source of smoked streaky has vanished. May have a go at smoking my own!
I'll watch this space...
Cheers Kit 🙂
We never had pigs on our farm so this stuff is a bit of suck it and see!
Will be extending the flexi pipe and need more holes in the burning end to keep the fire going. More wood needed for the hanging frames so I will be tracking down some oak.
Looks like great fun. 🙂
*is envious*
(not sure I'd get away with this sort of thing with veggie mrs DD)
not sure I'd get away with this sort of thing with veggie mrs DD
In the end this way tends to get the thumbs up from veggies as the amimals welfare is known and very good. Everything is done locally and properly. There is no horse in my bacon!
Yep, fair point...it'd just be the bits that look like they've come from aminals hanging in the garden 😆
*is well aware of all the contradictions*
*is still envious* 🙂
Mike, I read you are an Anlwick boy.
Wooo! Alnwick.
Would love to have a go at making my own Bacon and cured hams.
Don't get that excited Drac, can put you in touch with some whole Pig Specialists up there if you want butchered & sausaged or not.