Smoking Your Catch

[Wedger]

Found these food smokers for a friend who is going to install one in his new kitchen.

As there has been a little chat on the subject just wondered if y'all were interested.

 

There are more out there but these seem quite good and are available locally.

 

See them here

 

Enjoy .

 

T

[plaicemat]

Here's another one that I think I may go for Smoker here

[Wedger]

Hi Terry,

 

Same manufacturer, I think,

 

looks fairly good but would need to take a look see!

 

Outlet in Weymouth or Portland I think.

 

T

[plaicemat]

Let me know if you hear anything about it. Just got back from a quick afternoon trout foray so have 4 nice rainbows around the 4 to 5lb mark which would have made very nice smoked fillets!.

[Wedger]

Jeepers Terry

 

You need to sort out some proper cold smokin' for those darlin's

 

I could get you started on the cheap and show you how to build a good cold smoker. I've built a few cold smokers over the years. The last one I used for 10 years before I moved house. A hot smoker takes a little more thought as you need V accurate temp. control for best results. It is however, very doable.

 

Once you have your smoker, and of course, learn how to use it, the most crucial thing is to ensure you have the best possible materials. You must also learn how to judge the quality and condition of your food through all stages of production, allowing you to adjust each process and achieve perfection.

 

I've been out of this for a few years, and historically my main interest is in cold smoking, and I'll gladly pass on any tips you may need.

 

Personally, I would avoid the tin pot, gimmick smokers other than perhaps for a Barbie do, just as a change.

 

Smoking history, tells that smoking was all about preservation of food in a palatable form without the need for refrigeration or freezing. Indeed the later weren't available when the processes were developed. Initially I understand it was used and developed to enhance the flavour of cured and pickled food after accidental discovery. There was then the realisation that smoking further extended the shelf life of the produce. Smoking therefore, is only one part of the preserving process, yet the one always referred to. Curing through dry salting, brining or pickling is always used as the primary method of moisture reduction, which is an essential part of the wider preservation process. Air drying after curing is sometimes used before cold smoking and further processes may be used such as cooking or cooking in a Smokey atmosphere, i.e. hot smoking (but not always). Each process reduces moisture and/or imparts a preserving agent (salt, spice, condensed smoke etc).

 

Oops!

 

 

I'm wafflin'

 

If you are serious about it there

[Wedger]

Terry,

 

Here's the link to the Kate Walker book.

If you do buy of course, for goodness sake use the Club's link to Amazon or Maverick will hang us both.

 

- I took liberty of editing so we get commission if this link is used. - thanks PaulD

[plaicemat]

Thanx for all this good stuff. I think I'll try and catch up with you on this as it is difficult to visualise details via this medium. I think I may still have your number so will contact you when I'm in your area next.

[Maverick Martin]

use the Club's link to Amazon or Maverick will hang us both. 

You bet he will

 

Martin

[Paul D]

Use this link here

 

[Wedger]

agents No. 2 & 3 are a bit swift out off the blocks tonight........

 

 

 

 

 

 

 

 

 

 

 

[Wedger]

Well let's just resurrect this one a bit.........

 

And I

[Wedger]

So you

Edited September 3, 2006 by Wedger

[Wedger]

Loaded and ready to go................

[gjb]

I use a bradley smoker for hot or cold it's great had it for 2 years

do all my game bird's in it

it's great

gjb

[Wedger]

Prior to smoking, although not necessary, some prefer to lightly dress with olive oil, and a nice twist would be oil which is primed with lemon zest. This is not traditional but nonetheless a delicate and personal touch.

 

Hang the sides in your smoker by the pectoral lugs skewered through, and also a skewer through the head dorsal area.

 

Ensure the fillets aren

[Wedger]

Rest the fillets after smoking under chill for at least 12 hours to mature. This evens out the smoke and allows all the necessary chemical reactions to occur.

[Wedger]

Trimming should follow.

 

Note the deeply cut area............ this was a bruise removed, as bloody areas should always be excluded

[Wedger]

 

Ready to slice............................

[Wedger]

You may vac pac and freeze or chill here

[Paul D]

Trevor,

 

It it possible to go into a little more details on the smoker itself. ( as in what is exactly in the "fire box" ).

 

cheers Paul

 

[Wedger]

The smoker is a 45 gallon galvanized drum. Top cut out and 4" hole in the bottom for the smoke transfer pipe. Simple lid of roofing tin, corrugated to let the draft through. Hessian sacking acts as a fly screen and draft damper. Simple rails to hang the food from. Smoke box is a 25 litre drum on its side with the transfer pipe let in tightly at the top on the closed end. The lid forms the door and I use the 1" and 2" caps to let in the air supply. Simply by rotating the lid and using whichever hole is needed. Draft always at the bottom. The smoke is generated by fine hardwood dust packed into a roasting tray and set smouldering. I currently use oak but beech is equally good.

 

Use fine dry dust to create a continuous slow smoulder. Avoid fast burning as this wastes dust and creates heat which you don't want.

 

Fill the tray with dust and compact down, leaving it ramped at one end where you will start the burn. Use a blow torch or hot coals to start an even burn removing any coals before loading the smoke box. with the dust and tray I currently use, it will smoke for 5-7 hours, weather dependant.

 

It is important to note that you don't need lots of smoke, a mere whiff will do. If you have lots you will be creating heat. The required smoke is very little as all you are doing is allowing a small amount to condense onto the food and be absorbed. This process is affected by the dehydrated state of the food, time and to some extent the temperature.

 

Hope this helps.

Edited December 7, 2008 by Wedger

[Wedger]

The smouldering oak dust in the tray.

[Wedger]

Draft set with larger hole used at the bottom.

[plaicemat]

One other point, Trev, and only slightly at a tangent, do you hapen to know where I can get plastic bag tube for my vacuum packing machine. I am experiencing great problems locally. I need 11 inch wide tube.

 

Terry.

[Wedger]

try here packaging

but make sure you get the right gauge.

I got some for making Sea Magnet sausages.

 

The smoker suppliers also do some especially for freezing fish. I'll look up the link.

 

T