Smoking fish, particularly cold-smoking, is a great starter project; it’s not only the sense of achievement in doing it, but it has a fairly large cost saving.
I’ll cover the procedures in another post but for now let’s look at the types of fish that are often smoked.
Continue reading The Types of Smoked Fish (UK)In 2010, I wrote:
Well, the weather finally performed as forecast and I got to test the ProQ™ Eco Smoker sent to me by Ian from ProQ™.
The smoker arrived promptly and safely packaged.
In 2012, when I wrote this, people were only just starting to realise that smoking meat didn’t need to be the preserve of the expert and that there was an alternative to barbecues that consisted of burnt sausages and dried up burgers.
This post is completely out of date. I leave it here for the sake of posterity:
In a previous post, I said I’d give further details of the options for smoking, grilling and barbecuing food. My health and other factors have delayed this, but here goes…
…Let’s start cold and get hotter!
Continue reading Smoking and Barbecue (BBQ) options
It’s a while since I’ve done any sausage-making, what with trying to convert a bedroom into a work space and not feeling too good. We really need to make a trip to buy meat but in the meantime, I raided the freezer to make some hot dogs.
“Hot-dogs”, you ask, “Why would you want to make horrible fast food?”. Well, my dear reader, there’s a vast difference between what you buy on a Friday night when the clubs close and a good homemade hot dog in a quality bun; ask any American! They virtually have wars over there as to which style is the best!
Continue reading Hot-Dog Tutorial
