myles Posted July 8, 2007 Share Posted July 8, 2007 Today we've sliced / eaten (not all) our first ever things smoked in our new smoker. Absolutely delish far nicer than shop bought stuff. We smoked one side of salmon, 4 rainbow trout, 6 herring (kippers), 2 eggs. In the future I hope to smoke some cheese (which we've started to make) and our home cured and reared ham and bacon. I wish I'd remembered to take some photo's to post, next time eh. Home smoking is muchly recommended. Anne Quote Link to comment Share on other sites More sharing options...
theherd123 Posted July 8, 2007 Share Posted July 8, 2007 Wonderful and good on ya! Im glad it all tatses good Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 8, 2007 Share Posted July 8, 2007 That sounds really interesting Anne! Pics and more details please Do tell more about the cheese making too! Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 8, 2007 Share Posted July 8, 2007 We're about to start some smoking - the next lot of bacon. I've had all the stuff to start cheesemaking since just before we moved, but haven't had time to get around to it yet What sort of smoker did you use Anne? Quote Link to comment Share on other sites More sharing options...
myles Posted July 9, 2007 Author Share Posted July 9, 2007 We use a west country smoker, we chose that one because I wanted it large enough to hold a side of bacon, its a cold smoker and an outdoor unit. The reason we smoked fish was to practice before using some of our meat. I always practice things beforehand like sausage making, burger making and cutting large quantities of meat into joints and the like, on shop bought produce so as not to spoil our home grown. As for cheese making its great fun, the best thing i've tried so far. We can't wait to get making again. it's a colder months project. We've made a variable temperature cold store so I'm hoping to use that as a cave. You can get loads of recipes and ideas off Sausage making .org web site and forum. Great for all your curing and sausage making supplies but they also have a section called Cheese Chat with loads of tempting projects. Ascott smallholder sell lots of dairy things, cultures, molds and presses etc Just another quick thought we buy our smoking dust from Ashwood Smoking Chips ltd, Kettering 01536 523220. We've oak, beech and whiskey oak you have to practice to see which dust you like. Anne Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 9, 2007 Share Posted July 9, 2007 I think West Country is the one we bought from the sellers of the farm - galvanised?, tall? We also have the smoker/BBQ that Chookiehen told us about - I'm going to ask her to tell us about umberellas next! - we haven't even put the BBQ together yet, it hasn't stopped raining since we bought it Thanks for the phone no. for wood chips - we'll have to start practising! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 9, 2007 Share Posted July 9, 2007 Thanks for the info Anne Quote Link to comment Share on other sites More sharing options...
