MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
I like a bit of smoked meat, and have always fancied building my own smoker, however I know nowt about smoking meat.
A few weeks ago, around the back of work, is a large water tank 3m high, 1/2 m radius on legs. It looks to be the perfect for smoking meat in my amateur eyes.
I know there is hot smoking and cold smoking, and that is as far as I can get with it.
Any STW smoke their own meats or cheeses? How do you do it, and do you have any photos?
I have looked into some meat smoking forums, but generally I find the answers here more informative, without me sounding like a total tool. Besides, within 20 posts there will be all the answers needed, followed by someone arguing about wheelsize.
[url= http://www.amazon.com/Lazy-Kettle-All-Natural-Liquid-Smoke/dp/B000I552GE ]http://www.amazon.com/Lazy-Kettle-All-Natural-Liquid-Smoke/dp/B000I552GE[/url]
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[url= https://farm4.staticflickr.com/3750/8909413812_123c5f346b_z.jp g" target="_blank">https://farm4.staticflickr.com/3750/8909413812_123c5f346b_z.jp g"/> [/img][/url][url= https://flic.kr/p/ezi5jY ]Now all I need is something to burn[/url] by [url= https://www.flickr.com/people/16949733@N00/ ]Mike Smith 79[/url], on Flickr
My smoking set-up, some issues though like keeping the fire going long enough for cold smoking (about 24hrs) basically it's a long slow process and the smoke needs to be cold by the time it gets there. Hot smoking is a lot easier and quicker.
How do you preserve your meats?
Hot smoking is a preservation method.
Cold is flavouring cured/preserved
Looks like I skipped those bits in my previous threads
http://singletrackworld.com/forum/topic/making-bacon-not-for-the-veggies
& http://singletrackworld.com/forum/topic/bacon-drying-hanging-storing-smoking
Most of mine were following on from HFW Meat & River Cottage books and some of his You Tube stuff
This is a simple one
https://www.flickr.com/photos/mikewsmith/8756109790/
Did a wet cure ham (cidre/salt/water/herbs/spices) which worked well
[url= https://farm6.staticflickr.com/5331/9054113379_6b26cdd294_z.jp g" target="_blank">https://farm6.staticflickr.com/5331/9054113379_6b26cdd294_z.jp g"/> [/img][/url][url= https://flic.kr/p/eN5Gt6 ]A cider cured ham[/url] by [url= https://www.flickr.com/people/16949733@N00/ ]Mike Smith 79[/url], on Flickr
Procuttio
[url= https://farm9.staticflickr.com/8414/8756094731_7517c8a7a9_z.jp g" target="_blank">https://farm9.staticflickr.com/8414/8756094731_7517c8a7a9_z.jp g"/> [/img][/url][url= https://flic.kr/p/ekKgUx ]Whats in the box?[/url] by [url= https://www.flickr.com/people/16949733@N00/ ]Mike Smith 79[/url], on Flickr
[url= https://farm3.staticflickr.com/2869/9055743998_834b20695d_z.jp g" target="_blank">https://farm3.staticflickr.com/2869/9055743998_834b20695d_z.jp g"/> [/img][/url][url= https://flic.kr/p/eNe4cd ]Procuttio step 2[/url] by [url= https://www.flickr.com/people/16949733@N00/ ]Mike Smith 79[/url], on Flickr
[url= https://farm4.staticflickr.com/3729/8933609284_94f8ece2fb_z.jp g" target="_blank">https://farm4.staticflickr.com/3729/8933609284_94f8ece2fb_z.jp g"/> [/img][/url][url= https://flic.kr/p/eBr5Nh ]Bacon & Pancetta drying[/url] by [url= https://www.flickr.com/people/16949733@N00/ ]Mike Smith 79[/url], on Flickr
Smoked meat you say...
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Cheers some of the photos are down in the threads though, or most of them
I can see Arnie ok though.
Not sure what tobacco smoked meat would taste like though
Webber do a smoker.
[url= http://www.weber.com/grills/series/smokers ]webber[/url]
If your're on fArsebook join this group:
We are about to add a Bradley & a ProQ set up to our woodfired outdoor kitchen, I'll stick some photos up on our website: www.theexmoorbeastro.com next week.
Check out Franklin BBQ if you're interested in learning from the pros, here's some youtubes:
https://www.youtube.com/user/BBQwithFranklin