HOT SMOKE: Gammon to Ham

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A ham is nothing more complex than a cooked gammon (‘gammon and eggs’ on a restaurant menu is technically inaccurate, but let’s not get into that). Making gammon from a pig’s leg – well that s a little more complicated, but if you go to the butcher and buy a nice lump of pre-cured gammon then it’s hams-ahoy! Although I …

HOT SMOKE: Beef Ribs

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Pre-cut ribs seemed annoying when I unwrapped them, but allowed me to experiment. Half wrapped, half unwrapped. First outing for the Slow n Sear in the Weber Mastertouch… The Details: Extra Notes: Had a terrible time getting the coals lit and steady Definitely don’t like the suggested lighting technique for the Slow n Sear Rub was a bit salty After …

Smoking Garlic

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Cold or hot smoke garlic. I think that proper smoked garlic is probably hot smoked for quite some time, judging by the skin, but peeling and cold smoking might have some benefit, so long as it’s used soon after the event… The Details: In the Smoker: Extra Notes: I peeled the flaky outer skin of the garlic away before smoking …

COLD SMOKE: Butter

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Not much variation required here, 2 hours seems fine, 4 is the upper limit, experimentation with wood types is required, and then let’s try making some flavoured butters and smoking them… The Details: In the Smoker: Extra Notes: Apple so far is the best wood A 2 hour smoke needs 5-7 days in the fridge afterwards to mellow Smoky flavour …

HOT SMOKE: Sunday Beef Joint

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Firing up the Weber Smoky Mountain for the first time… The Details: Extra Notes: Used a marinade of mustard powder, white pepper, salt mixed in oil. Then ground extra pepper over the outside – too much pepper! I was unsure of a target temperature, so kept it at around 140°C for most of the cook. Temperature started dropping off at …

COLD SMOKE: Home Cured Bacon

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Nothing tastes like home cured bacon. This is ALWAYS back bacon – nothing against streaky bacon, but if I’m curing belly, it’s got to become pancetta, (I’ll link to a post next time I do some and you’ll see why). A lovely organic pork loin is going to be spectacular, but to be honest I get great results from a …

DIY: Cold Smoker

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Step 1 in my smoking odyssey was to get myself a cold smoker. I spent a little while researching cold smoker plans online and can generally summarise the options as follows: A ‘proper’ set up involving a hot smoker connected to a separate cabinet by a piece of pipework that cools the smoke down A smoking cabinet containing a cold …

COLD SMOKE: Cheese

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Fresh off the back of building my DIY smoker, here was the debut smoke… The First Smoke: In the Smoker: Extra Notes: The smoker smelt very new! Did this pine odour have an influence on anything? I’ll never know. Also, used the bag of dust that came with the smoker. Not labelled, so not sure what it was, but it …