Here's a couple of salmon that I caught at Morrisons fish counter on Friday, then filletted, cured and cold smoked over whisky oak barrel chips this weekend, I left half plain and added cracked black pepper to the other fish, then vacuum sealed 'em with my new toy, a cryovac machine. Next on the agenda, 10Kgs of Scottish mature cheddar thats gonna get the same treatment but with apple wood chips. Lush.
SAM_1085.jpg
'I do not think we can hope for any better thing now.
We shall stick it out to the end, but we are getting weaker of course, and the end cannot be far.
It seems a pity, but I do not think I can write more. R. SCOTT.
Last Entry - For God's sake look after our people.'
In memory of Capt. Robert Falcon Scott, Edward Wilson, Henry Bowers, Lawrence Oates and Edgar Evans. South Pole Expedition, 30th March 1912.
Smoked cheddar! now you're talking Ned! Send me some!.......by big ned
Here's a couple of salmon that I caught at Morrisons fish counter on Friday, then filletted, cured and cold smoked over whisky oak barrel chips this weekend, I left half plain and added cracked black pepper to the other fish, then vacuum sealed 'em with my new toy, a cryovac machine. Next on the agenda, 10Kgs of Scottish mature cheddar thats gonna get the same treatment but with apple wood chips. Lush.
SAM_1085.jpg
No problem Gooney. But it takes around 8 weeks minimum in the fridge to absorb the smoke, otherwise it tastes like an ashtray! Patience is the key, but the results are good.
I'll send you some of my home dry cured Hickory smoked bacon as well if you like, that's on the 'still to do' list along with the cheese, but here's a pic of the last lot I did.
SAM_0761.jpg
I'll let you know when i've got some of them both ready to ship.
Regards, Ned.
'I do not think we can hope for any better thing now.
We shall stick it out to the end, but we are getting weaker of course, and the end cannot be far.
It seems a pity, but I do not think I can write more. R. SCOTT.
Last Entry - For God's sake look after our people.'
In memory of Capt. Robert Falcon Scott, Edward Wilson, Henry Bowers, Lawrence Oates and Edgar Evans. South Pole Expedition, 30th March 1912.
Top man! that bacon looks great!....No problem Gooney. But it takes around 8 weeks minimum in the fridge to absorb the smoke, otherwise it tastes like an ashtray! Patience is the key, but the results are good.
I'll send you some of my home dry cured Hickory smoked bacon as well if you like, that's on the 'still to do' list along with the cheese, but here's a pic of the last lot I did.
SAM_0761.jpg
I'll let you know when i've got some of them both ready to ship.
Regards, Ned.
Put me down for a few rashers too Ned, that got the old juices flowing...
Hi Dave.
Are the snapper you catch get big over their?
I to love my fishing I only got back last week from the top of the north island here in NZ.
We got sum big 1s.
Rgds Peter
Similar Threads
Posting Permissions
.
Bookmarks