Відео

Looking at the Grigson book (she was a total legend when it comes to cookbooks) it's worth noting that Amazon UK are currently showing stocks of the Hardback edition of "Charcuterie and French Pork Cookery", used, in "very good" condition, for only £3.90-ish, *including P&P!* Needless to say, I availed myself in seconds flat, since any good cookbook (and hers are superb) is going to end up being spattered with all kinds of yummy stuff so hardly worth buying a new one :) (at £13 & £15).

Very nice, looking forward to see what you're going to do with it all. Last time I had those ribs was at gusti di frontiera festival at Argentinian stand. It was charcoal grilled their style and it was amazing. Sous vide then grilling or smoker baking in my opinion would give excellent result.. May as well try it myself sometimes 😅. Cheers.

can I come to yours to help

How about a smoked pork pie recipe to accompany the dolly?

What about doing some arbroath style smokies mate

If you need help with the tasting....... 😊

I might be wrong but surely if you vac seal your meat in the bags whilst curing it cannot get a lot of moisture out of the meat as there is nowhere for the moisture to go / settle !!

I always hang my fish in the smoker. Do you think there is any difference to hanging them as against laying them flat like you do ? Just thought the smoke gets to the side of the fish whilst hanging easier.

Adding the beef flavour was all wrong imo as it is A Pork Pie, simply add the jelly. Nice video all the same and thx.

Loved the vídeo… definitely gonna try your way… and probably try and build a cold smoker similar to yours. The only question I’m left with is for how long and at what temperature should/can I store the vacuum sealed salmon.

Im doing it. I might as well, I have an offset smoker, pellet smoker, BGE smoker and a Weber kettle (two sizes, lol)..... I might as well add another. Pretty cool and will go well with my ammo box tent wood stove. Thanks, sir

The days when TV's came i huge boxes was useful!

Nice and simple project, great way to get in to cold smoking without spending a lot of money 👍

Nice idea. Now I want a window in my wooden smoker!❤

Thank you, sir. I’ve tried a few example with other videos, The colour was dark with a ring like you describe. I will purchase some bags and vacuum system I will try may be on the beginning of a professional system if you know what I mean, I’ve been doing my vacuum with a straw and the freezer bags Ziploc lol for my every day frozen meats when I go to the Butcher every two weeks .

Great video ,cant wait to try , thank you . Just one observation, you said "press the pie meat in all 4 corners of the pie ? Its a round , I could be there all day trying to do that. 🙂👍

South African here. I saw someone already mentioned this, but just to ad my 2c. There is no real consensus regarding the amount of Worcestershire sauce that should be used in conjunction with the vinegar, so it can be anything from 1 part in 10 up to equal parts. It is necessary however, because it adds that extra layer of umami flavour to the biltong. You also need to add some brown sugar to offset the acidity of the vinegar, and some allspice. And then a little tip. A small amount of baking soda added to the spice mix will help tenderise the meat (no more than a teaspoon per 2kg).

Socks and Crocs - how could you! - do a similar thing with pork but on a Webber BBQ - fantastic stuff! - great stuff as always TTT

We have fished out the seas and the sharks are hungry

Great informative video as per usual. Quick question re butchers string. What diameter or do you use various.

Great video and advice Mr T. I was wondering.... is it worth soaking your oak block in water over night?

Can you share with me did you build that box or buy that box If you have plans I could use to build one with

Very nice sir

Very informative video, chicken looks great, will try this simple method ASP.

Red cutting board chef? Actually, it doesn't matter. This terrine looks amazing 😮

Very nice job. I agree that sometimes simple is better. I love cooking outside with fire.

Fantastic job on an old BBQ.

Hi i thought i'll share with some idea. Maybe that will help wirh people who for some technical reasons can not have a hot smoker. I build cold smoker from card board watching your video. So i smoked salmon, chcicken breast and converted allready cold smoked those two for 'ala hot smoked.Wow i did it? Very simple. When finished cold smoking salmon and chicken breast i pakted in vacum bags then using a sou vide method ( 45 celsiusz 55 minut for salmon) and ( 65 celsiusz 2hrs chicken breast ) Using this method all smoking flavour stays in sealed vacum bag and all bad bacteria is killed.Maybe you will try one time and if you happy with a result? You could make a video so others can joy too. Andre

Very good

To further this analysis, it would be interesting to see the smoke production from each pump.

Have you smoked huss? The boys in Wales make a haul of them while targeting other fish, from kayaks. Cheers

New subscriber, just found you. Binge watching. Can't wait to try smoking our freshwater skipjack herring. Thanks

The curing time is listed as '1 day per inch of thickness (+2)', but you then change to '1 day per inch from the middle (+2)'. Which is correct..? In your book, for bresaola, it's 3-days/25mm thickness (+1 day). For a 12cm beef round, is that then ~15 days +1 (based on the full thickness of the meat), or ~7 days +1 (based on thickness from the middle to the edge)? I have the bresaola curing right now and am keen to try coppa, but the curing times are confusing..! thanks

It might just have been the editing but it looked like you measured the ph of the raw sauce when you had already washed out the bag with vinegar?

I am just trying your pork pies. Wish me luck...

loved that you said "lekker" 😃

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

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?