New Smoker

Discussion in 'Roll Call' started by morrit, Sep 23, 2015.

  1. morrit

    morrit Fire Starter

    UK
    Hi, I'm Tristan.  About 2 weeks ago I bought a proQ cold smoker cardboard box type thing wit the ProQ smoke generator.  As a former chef I enjoy food beiong freshly prepared and having a hankering for smoked salmon I was actually getting sick of buying 100grams for 4 to 5 quid.  Always thought smoking was a complicated art form but how wrong I was.  started off with trout fillets.  Cured for too long, ended up a bit tough and too salty but I knew where I went wrong.  Also tried a bit of smoked cheese (cant go wrong with that even if you tried!)  Well, last week I bit the bullet and did a side of salmon.  Cured it perfectly and smoked it for 10 hours.... absolutely....amazing.  so right now I have 4 trout fillets in the fridge, trying an experiment by combining a dram of whiskey with the cure.  Dunno if it will work but we shall see how it tastes.  Well basically I'm going to invest in a bigger better smoking unit.  Hopefully venture into hot smoking too!  Maybe do a bit of brine curing and venture away from fish and cheese, but xmas is sorted now.  Food hampers all round!

    So... Hi folks from the UK!
     
  2. Your hooked, isn't it great. "The finer things in life, always taste better"
     
  3. [​IMG]   Good evening and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. morrit

    morrit Fire Starter

    UK
    Trout cured really well. Did a control standard dry cure salt sugar and spices and the alcohol infused. I washed the standard under running water and the alcohol in a diluted whiskey bath. Guess what flavour wood I'm going to be using...go on...guess!! Lol. The alcohol seems to dry it out a lot quicker. Hooked isn't the word... oh hell... I'm gonna go make some wine now! I gone all homecrafty!
     

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