The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Snoopy on October 29, 2009, 03:25:56 pm
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We now have our smoker and are looking to find out peoples favourite
Most people in the markets we attend are saying Oak Smoked bacon is
wonderful - anyone else like Oak smoked bacon or have any other
smoking recipe / preferences that they wish to share.
We have a Bradley Stainless steel smoker, so can purchase a lot of
different flavours - but we are new to this - and to be honest I don't
like anything smoked at all - think it spoils the flavour so I'm not the
one to choose - need help ;D ;D
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I thought Smoking food was pass'e now. Isn't it supposed to be carcinogenic? Nevertheless I always buy smoked bacon!
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I also thought I had heard that it was carcenogenic to smoke anything too
but there you go - people ask us for smoked bacon every week.
I much prefer Green Bacon, had some for lunch from Gloucestershire Old Spots
wonderful :yum: :yum:
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:pig:we always have half green and half oak smoked the smoked always sells first ;)both taste great
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Thanks chickenfeed - will go for Oak first and stick with that for a while
see how it sells etc.
Have you ever smoked Garlic with Oak, and is there any other things I could
put in the smoker along with the bacon that might sell in the farm shop ???
Julie
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A friend has smoked pigeon breasts and venison - both were fantastic - I believe he used oak chips.
~Cheers
Katrina
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We had a full smoker this weekend - two sides of salmon, two pieces of pork for bacon, one ham, four duck and four pheasant breasts and a piece of brie. We always use oak to smoke it. Yes, I know it's supposed to be carcenogenic but I can't cut out everything they tell me is bad for me!
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How big is your smoker? I have seen a small one like a fish kettle. Did you build it yourself? If so, plans please (if you don't mind.) I am building up a file of all the things I want in my new place. Ros :cat: :chook:
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I've got an American smoker which is intended for hot smoking. However, if you are very patient and careful you can use it for cold smoking.
Hot smoking takes an hour for small items (e.g trout) and longer for larger things (4-5 hours for a good sized chicken).
I get the smoker hot with small clean logs (ash, apple or similar hard-ish wood, not pine) then maintain its temperature with the smallest possible amount of fresh logs. Take off the bark as it gives a bitter taste.
I salt whatever I plan to smoke. Trout gets an hour in strong brine then hot smoke at about 200 F for one hour. Hang them in the smoker using string through the gills. Don't hang by the tail as the tail comes off and they finish up in a heap at the bottom of the smoker. They can be eaten hot as a main course or cold as a starter. Very tasty and easy to do.
Once you are confident smoking trout, try a chicken and then move on to larger, more expensive things.
You can also use the smoker to cook (roast) meat like leg of lamb, pork, beef etc. The smoker has to be able to operate at about 375 - 400 F to roast properly and you don't need to salt the meat first. The results can be very good but the fatty bits can become bitter and not good to eat. Again, you need a supply of dry clean logs - ideally without bark on them. Avoid all treated wood as paint and chemicals can stay in the smoker and will spoil the food.
NN
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Snoopy, I think you're just going to have to bring over a number of samples for me on Monday so I can try them all and let you know. It's the only answer. Honest. 8)
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;D ;D ;D ;D
See you on Monday
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here in Ukraine just about everyone has a homemade smoker generally made from an old 45 gallon drum and a few bricks but the results are delicious. They tend to use fruit tree wood particularly apple and cherry.
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here in Ukraine just about everyone has a homemade smoker generally made from an old 45 gallon drum and a few bricks but the results are delicious. They tend to use fruit tree wood particularly apple and cherry.
rbno22 Could you send a photo so I can see what you mean. Sorry to be thick. Would love to try it. Thanks.
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no problem will send a photo as soon as i can :)