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Impressed. Really. Well done. Thank you! RSA.

If you didn’t want to smoke the salami where and for how long would you have hung it?

Looks great! Thank you.

Hi, Ive been using your PP1 for years to make pastrami but only just found the channel so have obviously hit all the bells and stuff. ☺ Ive never tried charcuterie at home as ive read and watched videos using special cabinets even home made ones to keep humidity/temp just right and it takes months. In this vid you mention 10 to 14 days which is what I would normally do before I cook the product. Does this method need smoking/cooking? isnt their a time vs size and shape of meat? I have lots more vids to watch on your channel now and looks like I need to order some PP2. Ok, I watched a couple more vids and understand now, I just ordered some dry ageing bags etc and looking forward to making some Lomo, costs me £20 for 600g mail order, going to save a fortune buying a full loin from Costco, surprised I dont see it on your channel, its our fave cured meat.

How mant times did you have to fill your wood tray thru the smoking process? I use a smoke daddy tube cold smoker. But I am interested in the one you are using. Thank you.

The red board is for raw meat.

Cold smoke then frying jezz

I have no experience with this smoker, however I have a similar model and I find pre drying the wood chips or pellets in an oven 60 mins at 100c helps, it ensures most of the moisture is removed and the fuel drops down as it should. Also I do the same with the pro q smoker dust, the tip came in the instructions with that product. Seems to work well and the amount of cresote produced fell away dramatically when using chips in this style smoker. Wood be it chips, pellets or dust pulls moisture from the air depending on humidity and even product I have pre prepared and kept in a vacum tight container has failed to burn properly so I just dry a batch every time I smoke. I find this gives a first rime ignition and a full time burn

As per usual first class informative no nonsense video.

Many thanks!

Why put beef flavour in a pork pie, should have used stock made from a ham hock or trotter. Other fresh herbs to use, sage and thyme

Is that a kit smoker? Or did you design it yourself?

Good video. About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly. Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform. What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room. Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV

Hey mate quick question i have been hanging some spanish sausage i got from.spain for almost a day once i cut a piece off to eat can i just continue to hang it or should i put it in fridge as its been opened? Cheers

Great video! How long can I store the salmon in the fridge once it is packed and vacuumed?

How much is a full filling? And can you fill it up? Im gonna cold smoke some coalfish

Really keen to try this. A couple of questions please… 1. Why leave the fat on the meat in this instance? Most pulled pork recipes trim most of it off… 2. Is there an internal temperature for the meat to reach? The 5 hour cook time in the video will be specific to the weight of meat you cooked, so are there guidelines (either timing or temperature) for different sized cuts? Thanks! Went on your cold-smoking course years ago, loved it.

Been smoking for a few years but read a recommendation about your book. I learnt more from your book in a few hours of reading than the previous 5 or 6 books I had purchased. I did not realise you had a channel, subscribed & will be working my way through your content. A bit shocked to find I lived a couple of miles from Franklins & had never visited. It's on my list now

Very good demo however one question but not a criticism. Prior to putting herring into smoker do you not need to air dry to obtain a pellicle

Looks really good. Live in Asia so I should have thought of Hoisin Sauce. I'm certainly going to try something like this.

I took the top of a finger off in a mandolin, ONLY ONCE 😢 Great looking pork joint Turan and love the idea of hoisin sauce, it’s one of my favourite sauces. Hot smoked duck with hoisin??

Nice. I use tube smokers, but the bonus tip will definitely be useful for those of us who use pellets as well as those using saw-dust type wood. Cheers.

That does look really good, might have to to this one a go. Thanks for the great content and variety you cover on your channel

No brining before smoking, or did I miss that bit? You referred to brining when you discussed the Cameron smoker used by anglers? 14.01. I'd be grateful for any advice. Thanks for the video

I definitely get an education here. Great job. 😋😇👍

Enjoyed another great video. I'll order some Harrisa paste. What grind size do you recommend, maybe a 4mm? Thanks again. By the way, they look great. 😇👍😋

Tip, use full Dill with stem and all its easier to remove after curing, and i would recommend curing for 2 days in fridge and turning the salmon 2-3 times during that time. but not longer then that the salmon will melt :)

Landing the plane is not his forte

Could get you the points quicker and land this plane

Great video,thank you so much,I was going to make a smoker,but your idea of a cardboard box is brilliant,can't wait to get smoking,much better than that artificial rubbish in the supermarket...m any thanks atb

This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍

Always enjoy your videos and really appreciate your Fire Brigade service. You deserve a lot more subscribers. Cheers from Indiana, USA.😇👍

How cool does the pastry need to be before moulding?

I gotta make my own smoker now

Thank you very much for your great videos. I am new to smoking and to your chanel and have subbed. I have a question - Do you need to freeze the salmon for seven days at -21C as is reported elsewhere? I have bought a side of salmon from Morrisons and it is super fresh but just concerned about whether to freeze or not before consuming it. Its been curing for 24 hours. I am going to dry it for another 24 hrs in the fridge before smoking it. If i need to freeze it I will do this after slicing and packaging it. Thanks again for your informative instructions.

Can you reuse these bags? If so. Please share your method. Thanks..

Probably a foolish question - can you use portions of an already aged salami as an inoculant starter?

I’ve heard that microwaving the chips beforehand will greatly reduce the moisture content of the chips.

Not sure what salt you are using, my salmon in a 3hr ultra light coarse salt sprinkle, then rinsed, dried, smoked for12hrs light cold smoke, 2hrs at hotter smoked was way too salty. Not my choice for smoking salmon. Ended up making smoked salmon chowder without added salt I still needed to add extra potatoes to take up the salt.

What knife was you using for this

We really enjoyed your demo at Delepré today. The salmon was delicious!

I have never had egg salad with smoked eggs, but will try it. I've been cold smoking eggs for deviled eggs, and several types of cheese.

Pass the pate through a fine sieve for a silky texture. Yum.

I am South African and biltong is our national snack. Next time try worchester sauce, vinegar, course salt for the first 24 hours. Dry the meat / dust off the salt. Roll all sides in the spice mix. Eat the fat, the best part of it.

No Worcestershire sauce in the curing process???? Great tutorial, enjoyed it!

If you’re lucky enough to own a wood fired oven then there is a much better way to clean your stainless steel. Fire up the wood fired oven to its maximum temperature, around 600C or so then place your dirty creosote infested stainless steel in the centre of the oven and leave it for 15 minutes. It comes out looking like new and no expensive toxic cleaning materials required as all the muck carbonises.

Perhaps if you used a container big enough for the smoke generator to lie flat on the bottom of the container and be totally submerged in the caustic you would obtain a better result.

Brilliantly done video! Not an instruction missed. Smiles from an August 1962 buddy 😂

Thank you. I noticed you didnt use any brown sugar. Could you comment ?

I've been looking for an easy way to cook salt beef and I think out of all the ones I "inspected" this is the best and I'm going to try it but first I need to find and buy the pink salt, any idea where to buy a small amount as online platforms only offer large amounts. Much appreciated Thanks