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http://www.weberbbq.co.uk/barbecues/charcoal/one-touch-original/ So I have something similar to this, I want to make bacon and maybe more. I probably have to order specific woods for flavour online so assume standard coals etc. What kind of thermometer and how much effort do I need to put into paying attention to this?
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Sep 21, 2011 02:26
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| # ¿ May 1, 2024 21:39 |
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Going to convince my parents to get a smoker with me. I assume electric are easier because you just set the temperature and then it burns whatever you're smoking with?
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Sep 22, 2011 17:36
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Thanks mindphlux, will almost certainly be able to get my parents to either buy one or split the cost with me. I can't wait for home made loving everything in a smoker. For those who smoke in the UK, do you have a good source of different woods for smoking?
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Sep 27, 2011 03:15
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Can anyone in the UK recommend good second hand smokers if possible? Think I might have enough money to pay for one soon and my dads birthday is coming up. New if they're cheap/decent quality. Electric would be best though
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Oct 24, 2011 03:23
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My dads birthday is coming up and my mum is pretty stuck. Discussed a smoker and I've found this http://www.forfoodsmokers.co.uk/acatalog/Brinkmann_Smoke_n_Grill.html which seems pretty similar to what I was linked earlier in the thread. Can anyone give me some advice/recommendations etc so I can let her know?
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Nov 7, 2011 04:42
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Electric certainly seems easier but finding one in the UK that isn't incredibly expensive is proving hard
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Nov 8, 2011 01:38
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My mum has got my dad a smoker for his birthday. Can't loving wait. As much as I want it I know he'll love it and it was my idea so....
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Nov 12, 2011 23:28
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My dads just built the smoker after opening it for his birthday 20 minutes ago. He's very happy. Can't wait to eat some smoked food
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Nov 15, 2011 20:23
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Pork shoulder is currently very cheap locally. My dads smoker is currently unused and this seems a good thing to test out. Does anyone have a good rub/smoking time/temp for giving it a go?
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Nov 19, 2011 18:41
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Following the cure for bacon from here http://ruhlman.com/2010/10/home-cured-bacon-2/ Does it matter if I remove the sugar? I don't want to make sweet cure bacon and unless the sugar is necessary would prefer to completely remove it
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Jan 12, 2012 10:25
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I've got some pork loin which I intend to cure and smoke. Not really knowing the cuts of pork, what is traditionally back bacon and what will I end up with using loin, since I'm expecting it won't be bacon?
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Jan 15, 2012 14:30
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This is the loin to be cured. The first part of the cure, 3 tablespoons of black pepper coarsely ground in a pestle and mortar with 4 bayleaves.  This is the full cure, with 40 grams of curing salt and 30 grams of normal salt and a load of sprigs of thyme.  This is the loin covered in the cure. I'll take it out the fridge once a day and rub it to make sure it stays evenly covered. Going to smoke it next weekend.  Think I might have used too much salt, but its my first time making bacon so some hiccups are expected. Can't wait to smoke this.
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Jan 15, 2012 19:02
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Should I be concerned or do anything about all of the water that curing the loin has pulled out of the meat into the container I'm keeping it in?
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Jan 18, 2012 18:34
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Just smoked the pork loin I had curing for a week. 2 hours at between 150-200F. The meat thermometer I used showed a far higher temperature than either of those though and I'm worried I might have just completely cooked it. Edit: seems the meat thermometer I was using is broken Jose fucked around with this message at 22:41 on Jan 22, 2012 |
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Jan 22, 2012 15:49
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I've got some more pork to cure for bacon, but lack the charcoal needed for smoking it and nowhere is selling it since its winter. Do I need to do anything after I finish curing it? Also, I asked in the general thread but didn't receive an answer. I'm looking into buying a meat slicer, anything I should look for in particular? I was thinking of trying to find a used commercial slicer on ebay
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Jan 31, 2012 10:10
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Unfortunately I'm not going to be able to do that. I'm also interested in the flavour difference between smoked and non-smoked bacon I make myself is
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Jan 31, 2012 13:10
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How can I make pastrami? Its not very common in England and usually expensive when it can be bought
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Feb 10, 2012 11:23
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So I've stuck some brisket into Ruhlman's corned beef brine today. I'm using half the beef/water/salt. I assume this is safe. Thought I'd check. I massively overused the pickling spice though. I doubt I will care.
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Mar 21, 2012 23:43
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When my brisket has finished curing, should I still boil it for the 3 hours Ruhlman calls for? Seeing as how it only weighs around 2.2lbs instead of 5 in the recipe
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Mar 22, 2012 15:08
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My corned beef is ready on wednesday and I'm intending to use it mainly for sandwiches for work. If I eat it hot though what is traditional for a full meal?
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Mar 26, 2012 14:42
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I've just put my brisket in to boil for corned beef. I'm a bit concerned it wasn't a uniform colour. It was pinkish near the bottom but somewhat brown at the top. It was in the brine in the fridge but I didn't have the brine in an airtight container, just a bowl with clingfilm over the top. Does this matter?
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Mar 27, 2012 17:41
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Doing that only occurred to me today. Didn't notice any green but the smell of the brine was sufficiently strong it would have had to be really bad for me to notice. The only bit of the beef not completely submerged was a little bit of the fat at the top. Almost everything else was completely soaked the entire time.
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Mar 27, 2012 19:18
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It had come out the boil a nice shade of pink. Not as bright as I've seen in photos but it is looking good. Going to make some amazing sandwiches tomorrow. It looks really good but I may have overdone the cloves in the brine/boil as they're by far the dominant flavour. Not the end of the world though Jose fucked around with this message at 09:22 on Mar 28, 2012 |
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Mar 27, 2012 22:25
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Happy Abobo posted:Do some types of meat take brining better than others? I'm starting to worry my palate is blown out or something: I recently tried Ruhlman's corned beef recipe, but used a hunk of pork shoulder instead because I happened to have it on hand. It spent almost 5 days in the brine, then got boiled until tender. Despite soaking in the brine for that long, the meat ended up being pretty bland and I actually need to salt each serving for it to taste good, and the typical corned beef flavour is barely there; almost none of the aroma or flavour from the brining spices came through I followed his guide mostly as well, although cut the salt since I had less water and ended up using far more pickling spice than listed. The beef wasn't salty in the slightest after boiling and mostly tasted of cloves and nothing else
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Apr 10, 2012 12:12
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The stuff I bought came with instructions of 25g per 1kg of meat. I've tended to use a little more than that though for no real reason other than being lazy when measuring it out
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Apr 19, 2012 10:49
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Its 0.4-0.6% nitrite if that helps any more
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Apr 19, 2012 14:22
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How long did you roast it for? Maybe boiling it for 30 minutes or so and then roasting it the rest of the way is the best method?
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May 12, 2012 17:17
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http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=31 This is where I get mine for making bacon. Also has weight guide lines for curing
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Jun 15, 2012 12:11
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Unless storage is an issue do whichever will be cheapest long term. I mean its salt, its not going to go bad.
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Oct 26, 2012 11:14
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Shine posted:This seems like it could become addictive. Its amazing how easy and cheap it is. I'd never considered it before this thread and all bacon is home made now. I need to start branching out more and want to make pastrami but what gets sold as brisket in the UK is different to every picture I've seen
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Jan 4, 2013 13:56
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You should all just start using pork loin for bacon instead of getting mostly fat in your bacon
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Jan 30, 2013 22:54
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Pork loin will make back bacon. Should just need to ask for that or find it pre-butchered at a supermarket or whatever. When I buy it at least it I can just get it off a shelf and it also comes without skin I generally can't taste much difference between streaky or back bacon I've made so I go with the back bacon. I find the cure is far more important. Jose fucked around with this message at 15:23 on Jan 31, 2013 |
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Jan 31, 2013 15:18
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Its not necessary to use the oven if you can't smoke it. It'll stay in the fridge for a while regardless because of the curing so once its out of the cure you can slice and fry as needed. Smoking it makes a massive difference to the flavour though
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Feb 1, 2013 10:03
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Cooking it will almost certainly make it last longer. Other than that I can't help you. Its perfectly ready to fry/freeze after curing. I'd recommend it personally if its not being smoked since you're not gaining anything otherwise. You can just fry it to however well you like bacon done. You'll also gain more out of aromatics in the cure since they won't be quite so overpowered by the smoke
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Feb 1, 2013 22:37
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I only use curing salt for it instead of a curing/sea salt mix or whatever and when I bought it the instructions were for 250g per 10kg of meat.
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Feb 18, 2013 10:16
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mindphlux posted:yes I'm repeating myself but I've given you curing salt safe weights of 250g of salt per 10kg of meat. Start with that and then add as you want. I personally prefer a bit more salt.
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Feb 18, 2013 23:46
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I feel I should add that this was UK bought curing salt that isn't pink but is 0.4-6% sodium nitrite
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Feb 19, 2013 00:02
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I made Rhulman's corned beef once but I think boiling it the full 3 hours was a mistake. I want to try again but roast it for half the cooking time.
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Feb 25, 2013 12:47
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Toast posted:Going to do the corned beef tonight, anyone have any particular recommendations for spicing over and above the pickling spice? I used too many cloves and after boiling all the salt got boiled out and it tasted awfully strongly of cloves. So don't do that.
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Feb 25, 2013 23:39
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| # ¿ May 1, 2024 21:39 |
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After roasting pork loin with fennel and chilli loads of times I finally remembered to use those in my cure. I'm out of garlic though so it was just curing salt, black pepper, chilli flakes and fennel seeds ground in a mortar and pestle. I saw on TV someone had cured using beetroot and wonder how its done. Other than just throwing beetroot chopped in with the salt.
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Mar 19, 2013 20:08
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