FAQ FAQ  Forum Search   Events   Register Register  Login Login

Last smoke for 2019

Post Options Post Options   Likes (1) Likes(1)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Topic: Last smoke for 2019
    Posted: 30 Dec 2019 at 8:51am
yknot View Drop Down
Platinum
Platinum
Avatar

Joined: 28 Jan 2012
Location: Auckland
Status: Offline
Points: 1464
Just a waiting game now, Bradley smoke generator loaded, on and coming up to temperature. Marlin almost ready to go. Looks like smoked marlin for new years eve.


Those that say it can't be done are being overtaken by those doing it.
Back to Top
Post Options Post Options   Likes (2) Likes(2)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 9:52am
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
And for me as well.
The Borniak is prepped.
The Marlin was brined overnight then washed and dried this morning.
Now air drying to form the pelicle.
Then four smokes, first will be beech hot smoke then apple hot smoke.
Then I'll do beech cold and then apple cold.
Modified my brine, tasted good but proof will be in the pudding.

Nice one Geoff. Meat looks good. I believe we got that stored and processed to our advantage.
Good call.





Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 10:34am
RockCrashing View Drop Down
Bronze
Bronze
Avatar

Joined: 10 Aug 2017
Location: Auckland
Status: Offline
Points: 62
The meat in all pic looks great;)
Hope you guys will post a pic after the smoking is done... oh, and the brine recipe
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 11:32am
yknot View Drop Down
Platinum
Platinum
Avatar

Joined: 28 Jan 2012
Location: Auckland
Status: Offline
Points: 1464
My brine is simple
1 cup salt
2 cups brown sugar
Miso soup sachet
Water
Soak for 6 to 8 hours in brine, rinse them put back in fridge or cooler overnight.
Dry off next morning

Lots of different variations, do what works.
Those that say it can't be done are being overtaken by those doing it.
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote yknot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 3:21pm
yknot View Drop Down
Platinum
Platinum
Avatar

Joined: 28 Jan 2012
Location: Auckland
Status: Offline
Points: 1464
And the finished product.
Those that say it can't be done are being overtaken by those doing it.
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Bounty Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 3:36pm
Bounty Hunter View Drop Down
Titanium
Titanium
Avatar

Joined: 14 Nov 2002
Status: Offline
Points: 3795
Originally posted by yknot yknot wrote:

My brine is simple
1 cup salt
2 cups brown sugar
Miso soup sachet
Water
Soak for 6 to 8 hours in brine, rinse them put back in fridge or cooler overnight.
Dry off next morning

Lots of different variations, do what works.

ive also settled - after a bit of variation - on 2:1 sugar/salt - but i just do a dry rub type prep.

one day ill have a go at a soaking brine type approach 
Death - Our community's #1 killer
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Bounty Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 3:39pm
Bounty Hunter View Drop Down
Titanium
Titanium
Avatar

Joined: 14 Nov 2002
Status: Offline
Points: 3795
Originally posted by MATTOO MATTOO wrote:

And for me as well.
The Borniak is prepped.
The Marlin was brined overnight then washed and dried this morning.
Now air drying to form the pelicle.
Then four smokes, first will be beech hot smoke then apple hot smoke.
Then I'll do beech cold and then apple cold.
Modified my brine, tasted good but proof will be in the pudding.

Nice one Geoff. Meat looks good. I believe we got that stored and processed to our advantage.
Good call.






how do you like the Borniak? - its something im considering buying next year.


Death - Our community's #1 killer
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 3:41pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
Looks good Geoff.
What wood did you go for.

My test run was two hours hot smoked with apple.
I did a thicker cut.

Came out well in test, nice and moist.
Just started my first batch.

Did some peppered jerky style as well, that was yum.
Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 7:15pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
Sorry working with an antiquated forum set of tools.

Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 7:20pm
Catchelot View Drop Down
Titanium
Titanium
Avatar

Joined: 07 Oct 2008
Location: Whanga-Vegas
Status: Offline
Points: 34563
Mattoo...what temp?

and do you deploy a water tray down below?
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 7:29pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
So the top level is the first batch which is two inches thick.
It's two hour in at 130 c and is hot smoked moist.

If you want drier just reheat.
Better to have options.

The lower tier has a firmer texture and more colour.

All apple wood smoked and brined for 14 hours.
Air dried.

All are succulent ,very moist and give options to eat neat, puréed or for pate..

Got to lover the possibilities.
Happy with the brine.

Did a test with brine only, raw sugar topping and maple syrup topping all with coarse pepper..
The samples didn't last long with the locals.
Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 7:32pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
Al as above,
I also have a drip tray below every meat tray.
Trying to produce a good product.

All for the fun of it.
Not trying to do anything other than enjoying my food.
Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 30 Dec 2019 at 8:19pm
Catchelot View Drop Down
Titanium
Titanium
Avatar

Joined: 07 Oct 2008
Location: Whanga-Vegas
Status: Offline
Points: 34563
Well done, Matt, top work...

treat the catch well ... all the way to the smoker!ClapClap
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 31 Dec 2019 at 9:27am
Steps View Drop Down
Titanium
Titanium


Joined: 14 Oct 2013
Location: Sth Auckland
Status: Offline
Points: 9083
My brine is simple
1 cup salt
2 cups brown sugar
Miso soup sachet
Water

In about how much water...

Also do you guys turn your meat during the smoke?
Starting skin side down?

 Was looking at the pics and what the stickers where for on the meat..
.then realised it was a pattern on the netting ..Confused
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 31 Dec 2019 at 11:02am
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
Steps,
Generally to 1 litre of fluid.

The base principles for brining are based on percentages.
The range for salt is 5-15%.

The more salt the stronger the salt taste and longevity of product.
The stronger works for mackerel/kippers so to speak.
I prefer less and use a 6% solution as I can always add salt after, you definetly can't remove it if you start high.

Sugars are generally double the salt percentage.

With salt, never use iodised salt, it leaves a bitter taste.
Your options are sea salt, kosher salt or a high quality catering salt say number 27.

The Marlin has no skin on, so turning it would be too risky and I don't like opening the oven door so to speak as I'm trying to control my temperature and aim for an internal heat of the meat at about 150f.

I also manipulate my liguids.
I use 1 litre of water to 500 ml of apple juice.

The other ingredients I keep to my self other than miso.

Hope that helps.

M
Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 31 Dec 2019 at 1:20pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
My final batch in beech.


Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 31 Dec 2019 at 3:56pm
Steps View Drop Down
Titanium
Titanium


Joined: 14 Oct 2013
Location: Sth Auckland
Status: Offline
Points: 9083
The base principles for brining are based on percentages.
The range for salt is 5-15%.

The more salt the stronger the salt taste and longevity of product.
The stronger works for mackerel/kippers so to speak.
I prefer less and use a 6% solution as I can always add salt after, you definetly can't remove it if you start high.

 Thats interesting
 
my salt content has been by taste..
About 100gms per liter water.
Plus flavour.. usually a few good glugges of elcheapo sweet chili sauce and about.. also to taste 100gm of dark cane sugar
 marinate time is from 3 or 4 hrs to 12 to 18 depending on how thick the slabs are.

That white moisture(?) on the top.. After 1/2 hr I press dry the slabs and again after an hr...after 5 to 6 1/2 hrs @ around 40/45 deg comes out nice and golden brown.

Tried Gem fish yet.. did some the other month..got to be one of the nicest smoked fishes ever done.

Going to de frost some smoked muscles.. really got a taste going seeing the pics.
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 31 Dec 2019 at 4:54pm
MATTOO View Drop Down
Titanium
Titanium


Joined: 10 Sep 2010
Location: The Dawn
Status: Online
Points: 5805
I leave the white.
It's fat, and flavour as we know is great with fat.
Vacuuming it presses it back in the flesh.
I do only very moist smokes.

This fish mixed with cream cheese to a pate and sprinkled with chives or dill or black pepper is pretty god damn good if I say so myself.
Just cruising in my now sweetas pimped out Southern 755 HT0!
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 01 Jan 2020 at 9:49am
Steps View Drop Down
Titanium
Titanium


Joined: 14 Oct 2013
Location: Sth Auckland
Status: Offline
Points: 9083
I do only very moist smokes.
 Totally agree..

I have  mopped the moist for appearance sake...
 Next smoke, going to leave it...
 End of the day its flavour..
And once turned to cakes, pie patte etc its not noticed...Thumbs Up
Back to Top
Forum Jump
Forum Permissions View Drop Down


This page was generated in 0.156 seconds.