Aussie BBQ Forum

I smoked some whole D'argen (prune) plums this year and while they were moderately smokey it wasn't something that I'd want to eat on it's own. Want to try again this year and do it longer to dry them out more to get more of a prune finish and then use them in chutneys and the like.

Stevem109r wrote:Knocked up some turkey low and slow

How was it? Semi seriously trying to persuade the chief that it would be a good idea to get a couple of gobblers for the garden and the pot

Nice write up, on my list of things 'to do one day' also. I've always been a dry yeast guy when it comes to making bread. Can't wait to give this a shot, thanks for the rundown! It's worth having a crack at a sponge/poolish method with dry yeast if you haven't already, plenty of info out there on th...

http://www.milkwood.net/2015/07/16/goin ... ll-review/, or direct link to Aussie seller http://www.skippygrainmills.com.au/electric.htm.

Would love to get one, but can't justify the price, though the hand mills certainly look a possibility.

wedwards wrote:Link to the skins that you can aged in fridge as requested: http://www.smokedandcured.com.au/banque ... -5-metres/

Ta muchly

This year we are trialling some of the salami skins that dont require hanging - just fill and place in fridge immediately. They let moisture out, and no bad stuff in. The most common of these are the umai dry bags. If this year's test goes well, we will revert to that way next year as we have plent...

Hi Steve, I'd never even thought about making vinegar so your excellent writeup on how it's done is a great read. Beer vinegar is a new concept for me, what does it taste like and where would you use it? On another tack we use vinegar ( the cheap bulk nasty stuff) a lot for cleaning around home. Ad...

Anyone else making their own vinegar? I've been playing around with it for a while now. I originally picked up a vinegar mother from work - actually, from the vineyard rather than the winery - they were trialing using a vinegar weed spray (organic vineyard so no glyphosates). They'd be unhappy with ...

I've got one of them too, I think I picked it up at Coles for the same price a couple of years ago. It get's a workout as a small smokehouse, perfect for slab of bacon etc. Only done cold smoking so far, never actually put any heat into it yet :? Hope you stopped at the Yea bakery, make a nice vani...

I've got one of them too, I think I picked it up at Coles for the same price a couple of years ago. It get's a workout as a small smokehouse, perfect for slab of bacon etc. Only done cold smoking so far, never actually put any heat into it yet :? Hope you stopped at the Yea bakery, make a nice vanil...

Red with pork? I'd say that's more of a sacrilege

First, catch yourself a trout.....

Thanks for the recipe, been on the to-do list for a while now.

urbangriller wrote:Hmmmm, I could go a Ham sanga!

Chris

Already have, plus ham and homegrown eggs this morning

Narmnaleg wrote:That looks great fly!

Thanks, I've already volunteered to make a big leg for the family this chrissy

So, cold smoked close to four hours then cooked in the weber @ 100c for about 5.5hrs to get to 65c internal. Pulled off, cooled then sliced :wink: Very nice, though there is a definite smoke ring from the hot cook with some more hickory. A touch salty, but I deliberately went at the higher end knowi...

Smoke for as long as you like. But first time I'd probably go two hours. when that ham is all gone you'll have a better idea how you like it and you might go more (or Less) the second time (there will be a second time!). Cheers Chris Thanks Chris, it's running now. I'm with you on the second, third...