New Smoker

[morrit]

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!

 

[wimpy69]

Your hooked, isn't it great. "The finer things in life, always taste better"

 

[gary s]

  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

 

[morrit]

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!