- Jan 21, 2016
- 1
- 10
Hi to fellow epicureans of smoked comestibles!
My name is Al and I live in Cornwall (the bit of the UK that sticks out into the Atlantic), our weather is largely awful with occasional glimpses of sunshine during the summer, our temperatures rarely dip below 0c but also don't get much above 25c.
I have a "desktop" Bradley smoker (2 rack) that I smoke chicken breast, sausages and ribs in.
I work for a company that helps people in food poverty in Plymouth and surrounding area by supplying them with a bag of mixed seasonal vegetables every fortnight and we run courses that teach people how to prepare and cook the veggies.
As part of our community work I want to set up a smokehouse where volunteers and the unemployed/low waged can learn to prepare and smoke meat, fish and vegetables.
Due to the hygiene implications of the smoked food I want to learn more about the whole process so that I can satisfy local regulations.
I'm here to learn and pick brains so I can pass on my enthusiasm for smoked produce.
Al
My name is Al and I live in Cornwall (the bit of the UK that sticks out into the Atlantic), our weather is largely awful with occasional glimpses of sunshine during the summer, our temperatures rarely dip below 0c but also don't get much above 25c.
I have a "desktop" Bradley smoker (2 rack) that I smoke chicken breast, sausages and ribs in.
I work for a company that helps people in food poverty in Plymouth and surrounding area by supplying them with a bag of mixed seasonal vegetables every fortnight and we run courses that teach people how to prepare and cook the veggies.
As part of our community work I want to set up a smokehouse where volunteers and the unemployed/low waged can learn to prepare and smoke meat, fish and vegetables.
Due to the hygiene implications of the smoked food I want to learn more about the whole process so that I can satisfy local regulations.
I'm here to learn and pick brains so I can pass on my enthusiasm for smoked produce.
Al
