Smoking Meat...

[Bribie G]

I was in Aldi at Lismore today and they have a stack of Coolabah 2 door smokers (rebadged HARK) for $175

May be available around the stores - I didn't notice them coming up again this time around but then I haven't been looking.

I'm still in love with my unit, went into Bunnings today for a swap n go and some smoke chips.

Also Aldi currently have a big range of Sweet Baby Ray's sauces in the centre aisle at the front of the store, you know the area where the Stollen and xmas cakes and Easter Eggs take turns.

 

[indica86]

Yeah they are a great smoker.
I drilled a hole in the side at the bottom for my smokai so I can cold smoke in it too.
******* great cheap **** piece of work.

**** my mates massive stainless whole carcass smoker.

 

[DUANNE]

howdy all

wondering if you could school me on smokers
certainly like the idea of this !

currently have a small webber ,not sure this will suffice
or do I need a stand alone smoker

next question gas , electric or fire any suggestions welcomed

thanks Micbrew

the weber is a great place to start ive got an offset smoker but still regularly smoke on the weber for smaller bits of meat rather than spend all day tending to the fire.. you can run a snake with heat beads that with only minor adjustments to the air vents at the bottom will hold 250f all day long. one tip though is to use chunks of wood for the smoke flavour chips really dont work the same.

 

[Doug2232]

Didn't know we had fellow smokers in here. I do comp bbq and its a hell of a lot of fun.

Hit me up with any questions you have around smoking, different meat cuts, wood, rubs or sauces...

Happy to help after you all help with my beer quest...

 

[indica86]

First go at smoked ribs today.... **** yeah!

 

[yum beer]

Get a cheapo 3 part barrel smoker for Xmas, gonna give it its maiden run tomorrow.
I've got a chunk of pork belly and might throw the Saturday BBQ snags in there as well.
Will be making my own sausage and the like shortly with a grinder and sausage stuffer also for XMAS.
Gammy leg is keeping me a little less mobile and upright than I would like, but nearly back to normal.

 

[tugger]

I smoked some salmon on the weekend.
Usual sugar salt dry brine and smoked with leftover oak from that other thing we can't speak about here.
It was awesome, I convinced the wife to allow me to buy an offset Texas style smoker.

 

[peteru]

Oh yeah! Salmon or ocean trout with brown sugar, salt, dill and thyme rub is awesome. The kids can't get enough of it and if I'm lucky and there are leftovers they are great mixed with a bit of lemon juice and mayo and turned into a spread that goes on some nice dark rye sourdough.

Now I'm hungry...

 

[Airgead]

Did a couple of rainbow trout in the smoker over the weekend. With a home made chili aioli. Vanished too fast for photos.

 

[indica86]

Nice, I'll have to get me some fish and give that a go.

Smoked a ham this morning. **** knows why anyone would buy that crap from the shop.
So glad I started doing this.

 

[tugger]

Here is biab salmon.
Brine in a bag.
I'm building the fire now.

 

[barls]

got 2 butterflied lamb legs in the smoker with a piece of pork scotch for pulling later.

 

[indica86]

I love a smoked lamb leg

 

[tugger]

It's looking so good.

 

[barls]

just put the pork in a tray with a little of the wife english brown to help it become more moist.

 

[sp0rk]

Just picked up 2.5kg of beef ribs to throw in the smoker on saturday morning.
Also dropped over to Tilse's Cidery in my lunch break and asked about some apple wood, they had half a pallet that's been sitting around for a bit and offered it to me for $20
Winning!
For anyone in the Hunter region wanting some apple wood, they'll have plenty more soon, they're next to the Bowling Club in Scone

 

[Ducatiboy stu]

So Tilses Apples are still going

I remeber going up to their orchard way up behind Moonan Flat

 

[sp0rk]

Yep, their Apple Truck Cider is starting to get pretty popular
Might ask about some fresh squeezed juice when I head in today, wouldn't mind trying some funky cider with a bit of the cake from my brett saison

 

[indica86]

This is a pork shoulder I had in cure for a week, then cold smoked for 6 hours, then thrown in a banquet bag and cured in the fridge for 6 weeks.

Tastes so ******* good.

 

[Ducatiboy stu]

Looks unhealthy...might even make you sick

If you need to dispose of it than I can help. You will need to send it to me for proper disposal

 

[Bribie G]

That reminds me I missed 24 Hours in Emergency last night, will have to catch up on SBS on Demand.

 

[indica86]

Left over 8 hour smoked lamb shoulder on flat bread today.


YUM

 

[indica86]

Brisket day tomorrow.
Free organic home delivered with the rest @ $16 a kg.

 

[Rocker1986]

I've been in the process of making bacon for the first time over the last few days. It's being made from pork loin (short cut bacon) rather than the belly, using a variation of the Canadian bacon recipe from the Charcuterie book. It was done as a wet cure, ingredients in that were:

4L water
350g non iodised salt
225 sugar (I used brown sugar)
42g curing salt #1 (6.25% sodium nitrite)
This was boiled on the stove and allowed to cool to room temp then refrigerated overnight, at which point the loin was submerged in it for 48 hours in the fridge. Yesterday I removed it from the cure, rinsed and patted dry and placed on a rack in the fridge in prep for smoking it today. It will be smoked with hickory.

I did cut a small slice off it yesterday to fry up for an early sample tasting and it was bloody delicious so I'm looking forward to the proper finished product.

The three images are the cured loin on the rack, the slice in the pan and the loin submerged in the cure earlier.

 

[laxation]

Let us know how it goes. I've only done bacon before with a 7 day dry rub

 

[Rocker1986]

Turned out bloody well for a first attempt! Next time I'll leave it in the cure for longer, will try 4 days as there was a slither through the middle that wasn't quite reached by the cure, but the smoking went well and gave a lovely flavor to it. Definitely better than the earlier tasting.

It smells more like ham steaks "raw" but once fried in the pan it's bacon through and through. Just need something to make slicing it easier now.

Looking forward to trying again though and improving on it

 

[koshari]

Brisket day tomorrow.
Free organic home delivered with the rest @ $16 a kg.

how do you do your brisket?

 

[peteru]

While not a traditional recipe, the best brisket I ever made spent around 70 hours in the Grainfather at 55C (sous-vide with sea salt, garlic powder, fresh marjoram and rosemary twigs), then about 2 hours in the smoker with banksia cones at around 60C. Rested for about 15 minutes while I got the smoker up to 200C, then caramelised on the outside, which only takes about 1 or 2 minutes on each side. Wrapped in alfoil, put in a plastic container and rested for another hour before serving.

The beauty of this method is that you are completely in control of the timing when it comes to serving the meal. A big enough chunk can easily be rested for several hours.

 

[SBOB]

Only recently joined the meat smoking cult.
Was able to get a good deal recently on a new model Kamado Joe, and this weekend I have it it's first decent run.

Atomic buffalo turds, moink balls, and a pulled pork (sous vide first), all smoked with cherry wood...

Was pretty tasty

 

[Rik]

Smoked belly...yep it's a thing