Cold smoking today, weirdly the warmest day for the last 3 weeks lol
Doing 3 lb of mature cheddar (the white cheese), 3 lb red leicester (the orange cheese), 2 x 1.25 lb rounds of brie (serious deal £3 ($4.50) for the 2 !
Top left is a slab of pancetta that's only had a week drying, I figure I'll give it 5 hours smoke and then stick it back in the fridge for another week or so, if nothing else it'll make my workshop fridge smell great !
Top right we have a pound of paprika in 3 foil tubs. And about 12oz terricherry peppercorns in the other two foil trays.
I stir the stuff around in the trays quite regularly. Doesn't matter if they get warm so I can sit them over the coals :-)
After smoking it gets put back in the original container and shaken. Anything that's not well smoked sonn acquires it from the rest.
The cheese are for christmas food parcels, pancetta and spices for me :-)
I think I'm looking forward to the smoked brie the most, never done that before.
The smoke comes from a few pieces of charcoal just out of sight bottom right - I'm using bay tree wood and apple should be mild and aromatic. The charcoal on the left is presorted for quick addition to the smoke pile. Just makes it easier when you have to nursemaid the small charcoal burns.
Still haven't got the right consistency wood chippings for the maze smoking type gig. :-(
Lunch was a brattie sarnie.
Made these last week. Basically the recipe from charcuterie without the added pork fat (1/2 pint of heavy cream and 2 eggs in 4 lb meat - wtf does he add the pork fat )
These are pork and pigeon (3 1/2 lb pork 12 oz pigeon).
2 each on a fresh cooked ciabatta :-)
And that's today, so far :-)
Doing 3 lb of mature cheddar (the white cheese), 3 lb red leicester (the orange cheese), 2 x 1.25 lb rounds of brie (serious deal £3 ($4.50) for the 2 !
Top left is a slab of pancetta that's only had a week drying, I figure I'll give it 5 hours smoke and then stick it back in the fridge for another week or so, if nothing else it'll make my workshop fridge smell great !
Top right we have a pound of paprika in 3 foil tubs. And about 12oz terricherry peppercorns in the other two foil trays.
I stir the stuff around in the trays quite regularly. Doesn't matter if they get warm so I can sit them over the coals :-)
After smoking it gets put back in the original container and shaken. Anything that's not well smoked sonn acquires it from the rest.
The cheese are for christmas food parcels, pancetta and spices for me :-)
I think I'm looking forward to the smoked brie the most, never done that before.
The smoke comes from a few pieces of charcoal just out of sight bottom right - I'm using bay tree wood and apple should be mild and aromatic. The charcoal on the left is presorted for quick addition to the smoke pile. Just makes it easier when you have to nursemaid the small charcoal burns.
Still haven't got the right consistency wood chippings for the maze smoking type gig. :-(
Lunch was a brattie sarnie.
Made these last week. Basically the recipe from charcuterie without the added pork fat (1/2 pint of heavy cream and 2 eggs in 4 lb meat - wtf does he add the pork fat )
These are pork and pigeon (3 1/2 lb pork 12 oz pigeon).
2 each on a fresh cooked ciabatta :-)
And that's today, so far :-)
Comment