forkie Posted June 15, 2013 Posted June 15, 2013 So last summer I wanted to try my hand at wood smoking but couldn't find [didn't want to more like at current prices] a decent smoker that I wanted. So I used up the planets internet for plans of a DIY version and found this:http://assets.smokingmeatforums.com/e/ee/640x361px-LL-ee8866e7_2012-06-25_15-03-52_322.jpeghttp://assets.smokingmeatforums.com/8/88/640x361px-LL-88a57ee8_2012-06-25_16-54-56_135.jpeghttp://www.grillingcompanion.com/wp-content/uploads/2013/01/DSC_1524.jpghttp://thumbs.ifood.tv/files/imagecache/600x500/low_and_slow_smoked_texas_beef_ribs-162314.jpghttp://thumbs.ifood.tv/files/imagecache/600x500/smoked_bock__brown_sugar_drunken_chicken-162320.jpgProject cost R470 odd [i had an old alum pot]needless to say beef ribs will never be the same- even tried my hand at smoking chicken breasts- that didn't work [anyone know how to do that??]more details please. That really looks amazing
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 (edited) more details please. That really looks amazing Okay; what you need is:a mini kettle braai [called the Weber Smokey Joe- silver or gold] the gold model comes with an ash collector at the bottom and has ventilation holes above where the charcoal goes.a 30L aluminium stock/steamer pot DIMENSIONS WILL VARY so measure the diameter of your braai and purchase accordingly...replacement grids for your braai to act as smoking shelvesSome screws with matching nuts to sit the shelves on inside the potSomething to act as a heat diffuser at the bottom of the smoker to keep direct hear away from what you're smoking- I use disposable aluminium pie dishes which I chuck and replace every blue moon, saves on cleaning. You can use anything that can withstand high temp- tiles, skillets, terracotta gardening saucers etc...thermometer [optional]cut a hole in the base of your pot [i used a drill and some tin snipps] reserve a lip so the pot keeps it's shape and you have a bit of a seal with the braai drill holes for your shelves & add screws- use string to keep holes equidistant & level (if your pot has a lip at the bottom use that to hang the bottom shelf] install thermometer at center level of pot add your heat diffuser to the well of your pot hole- make sure it doesn't seal the smoke from the smoking chamber though start smoking...NB if the braai has vents at the bottom of where the charcoal goes as apposed to above it ash can block them up during longer cooks and gives your meat a stale smoke taste. Place a tuna can with breathing holes over the vents to keep the air flowYou can literally smoke anything- I've got into cold smoking cheese with things like rosemaryAlways soak your smoking wood in water/wine/brandy/beerKeep water/beer in the heat diffuser to keep meat from drying out [ice in the water keeps cheese from melting]Keep the airflow going and monitor tempUse a meat thermometer to make sure sure meat is done. Smoke-cooked foods look different than other braaied foods. They may be pink when completely cooked, for example, apple wood will make cooked chicken look red. Edited June 15, 2013 by Jaguar Shark forkie 1
Guest Latent Blue Posted June 15, 2013 Posted June 15, 2013 Whe are you starting ti sell these on the hub???
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 Whe are you starting ti sell these on the hub???That's a donnerse good idea- but no- only have enough time in the day for riding, work and posting crap on the hub
Guest Latent Blue Posted June 15, 2013 Posted June 15, 2013 That's a donnerse good idea- but no- only have enough time in the day for riding, work and posting crap on the hub Ok... but then im going to botherbyou endlessly while I try and build mine... you leave my no choice;)
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 Ok... but then im going to botherbyou endlessly while I try and build mine... you leave my no choice;) Do so with the greatest pleasure! I really am k*k at DIY so if I could build it a blind man with no thumbs and mild brain damage could....
Guest Latent Blue Posted June 15, 2013 Posted June 15, 2013 Do so with the greatest pleasure! I really am k*k at DIY so if I could build it a blind man with no thumbs and mild brain damage could.... Ill let you know if I have more than mild brain damage then
Big H* Posted June 15, 2013 Posted June 15, 2013 Kalahari Spurwing Goose Pluck feathers and hang to ripen in a cool placeFry onions and garlicTake the well ripened goose and brown the skinCut open the breast portion and place a wooden dowel 200 mm thick in the breast cavity. Tie it in well.Place the goose in the pot and cover with 50% water and 50% red wine.Add fresh herbs, rosemary is a must, salt and pepper to tasteSimmer well and replenish the fluid level with a quality chicken stock. Simmer for 4 to six hours. Remove the goose and allow to rest.Remove the wooden dowel and eat the dowel with some whole grained mustard as it will be softer and more tasty than the spurwing goose.
Big H* Posted June 15, 2013 Posted June 15, 2013 Make your own whole grained mustard. Half a cup black mustard seedsHalf a cup yellow mustard seedsOne cup of white grape vinegar Add all together and leave until all the vinegar is absorbedAdd some sugarBlitz in the food processor to create a creamy mix with some whole mustard seedsThe consistancy is your own choiceAt this stage the taste is vile and bitter. Place in a glass container and leave in the fridge to masticate. After four to six days the bitterness wil be gone and you will have your own freshly made mustard.Always place in a glass container.You can add fresh herbs and garlic if you prefer.You can use apple cider vinegar, fresh lemon juice or even some beer if you prefer. ENJOY,!!!!!!!
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 (edited) Anyone have an interest in cured meats/charcuterie? venison Landjaergen Bush pig Salamihttp://cdn.theatlantic.com/static/mt/assets/food/sausage6_inset.jpg http://sphotos-a.xx.fbcdn.net/hphotos-prn1/p206x206/603890_302159856566041_1801246783_n.jpg Bresaola [cured beef]http://4.bp.blogspot.com/-W35Y4sZO6Bs/T-IOUlNwBMI/AAAAAAAADy0/Dw7F9OikMr0/s1600/imagesBresaola.jpgBresaola.pdfCuring Chamber Setup.pdf Edited June 15, 2013 by Jaguar Shark Wayne Potgieter and forkie 2
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 Here's the rest...Venison LandJaeger.pdfWild Boar Salami California.pdf forkie 1
Guest Latent Blue Posted June 15, 2013 Posted June 15, 2013 Jaguar.... that looks so good!!!! Drooling now
Vetseun Posted June 15, 2013 Posted June 15, 2013 (edited) Anyone have an interest in cured meats/charcuterie? venison Landjaergen Bush pig Salamihttp://cdn.theatlantic.com/static/mt/assets/food/sausage6_inset.jpg http://sphotos-a.xx.fbcdn.net/hphotos-prn1/p206x206/603890_302159856566041_1801246783_n.jpg Bresaola [cured beef]http://4.bp.blogspot.com/-W35Y4sZO6Bs/T-IOUlNwBMI/AAAAAAAADy0/Dw7F9OikMr0/s1600/imagesBresaola.jpgNow you are talking my language. Looks super Edited June 15, 2013 by Turtle Man
Guest Latent Blue Posted June 15, 2013 Posted June 15, 2013 Anyone have an interest in cured meats/charcuterie? venison Landjaergen Bush pig Salamihttp://cdn.theatlantic.com/static/mt/assets/food/sausage6_inset.jpg http://sphotos-a.xx.fbcdn.net/hphotos-prn1/p206x206/603890_302159856566041_1801246783_n.jpg Bresaola [cured beef]http://4.bp.blogspot.com/-W35Y4sZO6Bs/T-IOUlNwBMI/AAAAAAAADy0/Dw7F9OikMr0/s1600/imagesBresaola.jpg WHEN I CAN I ORDER??? Jys nie dalk in durbs nie????
Jaguar Shark Posted June 15, 2013 Posted June 15, 2013 WHEN I CAN I ORDER??? Jys nie dalk in durbs nie???? no- I don't do it commercially - more like as a past time hobby- thought I'd share the recipes I've accumulated over the years... I haven't cured meat for a while now- plus I wouldn't want to risk potentially poisoning anyone
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