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Smoking Times question
Hi Danny Thanks, they have been very kind to me with lots of useful information. Such a pity that you weren't able to pick up the experience of your G. Grandfather but you obviously have the bug passed down from him so all is not lost. Good to hear you are passing on your experience and...- bigd 2129
- Post #12
- Forum: UK Smokers
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Smoking Times question
Thanks Wade. I can see why you would weigh it now and have to have stricter controls if you are doing it commercially due to rules and regs. but if you were smoking for yourself you would do it by eye and feel. That's great, another little gem of info tucked away. Yes Tom, plenty of tips and...- bigd 2129
- Post #10
- Forum: UK Smokers
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Smoking Times question
Hi Wade Thanks. That makes a lot of sense when I see it laid out like that. So, (.. more questions.. lol ) 1) Do you actively weigh your fish before and after smoking or is that just until you get experience of how long to smoke and how it looks? 2) Most of the threads I've read talk of...- bigd 2129
- Post #6
- Forum: UK Smokers
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Smoking Times question
Thanks for the replys guys, all very helpful. Wade. You say you cold smoke your salmon and then cook it. My only experience with cold smoked salmon is the shop bought stuff on blinis or wrapped around soft cheese. Obviously I'm not expecting results like the commercially smoked stuff but that's...- bigd 2129
- Post #4
- Forum: UK Smokers
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Anything Burgers
Hi Mike I used 65% goose to 35% belly pork. I find this a good ratio that doesn't hide the goose flavour as, like you I love goose. I also use this ratio with wood pigeon which make a lovely sausage. I was asked to make some with less fat as a healthy option but they were too dry and...- bigd 2129
- Post #65
- Forum: UK Smokers
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Anything Burgers
This looks pretty sturdy. http://www.souschef.co.uk/hamburger-press.html?origin=product-search&kwd=&source=pla&gclid=Cj0KEQiAwaqkBRDHx6rzxMqAobgBEiQAxJazJyXOIDsppgfsmfTLVsvo6QnSvbDIhzsOvHcCn2fzkhYaAug_8P8HAQ I use a lightweight one ( ok plastic ) and so far its not let me down. Dave- bigd 2129
- Post #58
- Forum: UK Smokers
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Anything Burgers
Never thought about smoking burgers before, I make plenty from goose breasts and wood pigeon breasts, I'll have to give it a try. I used to make sausages out of the pigeons and geese buts when I got a burger press that was the end of the sausages. I must be doing something right as I get...- bigd 2129
- Post #54
- Forum: UK Smokers
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Anything Burgers
- bigd 2129
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goose burgers.jpg
- bigd 2129
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- Album: Anything Burgers
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Smoking Times question
Hi. I've been looking at some of the salmon smoking threads and I see that people are talking of smoking salmon fillets for 4 1/2 hrs + and at temps of 145' - 200' I'm still new to this and not sure about temps and times. I usually smoke my fish for about 25 mins and check it every 5 mins or...- bigd 2129
- Thread
- Replies: 12
- Forum: UK Smokers
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Hello and Welcome to this group.
Hi All and thanks to Smokin Monkey for the heads up about this group. I hadn't explored this area of the forum yet and it would probably have been a while before I did. I've been looking at lots of the game recipes and picked up a few hints and tips, so far so good. I'd be interested in links...- bigd 2129
- Post #67
- Forum: UK Smokers
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Canadian Goose Breast on the Smoker Q-view
Thanks whataMESs. LOL. Never seen that show, prob don't even get it here in Scotland. I'll have a look on the web and see if I can find any of them. Every days a school day on here lol. Dave -
Canadian Goose Breast on the Smoker Q-view
Glad someone asked what SPOG was but EVOO?? Check above, I'm new to this lol. Dave -
Canadian Goose Breast on the Smoker Q-view
This is def getting done here, that looks great. I have a few Goose breasts in the freezer and have been wondering what to do with them. Thanks Dave -
About time ...
Thanks for the all kind welcomes and advice. I'll be sure to do lots of lookups on here and I hope your all prepared for some real beginners questions. If I can learn from some of your mistakes maybe I'll make fewer myself. Cheers Dave -
About time ...
Hi All I've been reading on here for a while and realised that I had never joined so here goes. I've been using a small home made hot smoker for a few years. I've mainly smoked salmon and trout and have tried duck breasts a few times. I bought a manufactured hot smoker as I had a little...
