Author Topic: new member hi all (Read 2176 times)

colin carpet · « **on:** June 16, 2010, 09:11:04 pm »

ok i`ve cured the belly and now am ready to smoke,after the pelicle has formed.do i have to dampen the wood chips, i done a trial run in my smoker but i got flames from the chips.thanks

Hilarysmum · « **Reply #1 on:** June 17, 2010, 07:58:26 am »

We did it dry. Cant say I was impressed with the results, that may have been a matter of taste or the way we did it. $:-\$

Hilarysmum · « **Reply #2 on:** June 17, 2010, 07:58:58 am »

Sorry forgot, Welcome to TAS. Were they your own pigs ?

Rosemary · « **Reply #3 on:** June 17, 2010, 02:47:15 pm »

Hi and welcome to TAS

colin carpet · « **Reply #4 on:** June 17, 2010, 04:03:03 pm »

yes i bought them from market,for £16 each.they were 10-12kgs.cheap price cos they were over £50 last week.for the same size.i have today put the chips in with a little dampened water on them i have now timed the burn and i think i have about 4 hours smoking from one doughnut half ring sieve.devided by a little piece of foil so that the chips burn only one way round the ring,bellies now hanging in the garage waiting for the pelicle to form.tried some last night,fried and grilled streaky bacon.grilled was great as it seemed to release a lot of the salt from the fat on the bacon.yum yum,cant wait to smoke tomorrow,oak dampened chips for 4 hours in my metal office double door cabinet,i`ll do some pics to show how easy it is and cheap to do,i might do a ham next and some smoked haddock and salmon.good this smallholders web,colin

Daisys Mum · « **Reply #5 on:** June 17, 2010, 04:41:58 pm »

Hi Colin and welcome, what kind of pigs were they? I have 3 Oxford sandy and blacks.

Hilarysmum · « **Reply #6 on:** June 17, 2010, 04:59:25 pm »

Try soaking the bellies for up to 3 hours, changing the water two or three times before smoking. Dry well to smoke. Its nice to hear of someone who has a success with this, its not one of my skills regretfully ...