MypinchofItaly
Forum GOD!
- Joined
- 17 Feb 2017
- Local time
- 3:15 PM
- Messages
- 8,801
- Location
- Milano, Italy
- Website
- mypinchofitaly.co.uk
Would I be allowed to drizzle a little honey over that?
I’ve already done it!
Would I be allowed to drizzle a little honey over that?
Salmon, currently curing, and awaiting smoking on Saturday.
View attachment 53004
Make fish stock. I also found the tail buried underneath one of the sides.What are you going to do with the head?
Make fish stock. I also found the tail buried underneath one of the sides.
Noooo! The sides will be smoked (currently cured and drying, awaiting smoking over the weekend), all the other bits will just be boiled up for stock. Do keep up, Morning GlorySo you smoke the head before making stock?
Noooo! The sides will be smoked (currently cured and drying, awaiting smoking over the weekend), all the other bits will just be boiled up for stock. Do keep up, Morning Glory
Cold smoked. First time adventure with the new offset smoker, probably using apple wood. It will be 'D' cut then vac packed. Some will be going out as Christmas presents, the rest going in the freezer.Cold smoked or hot smoked?
CD
Cold smoked. First time adventure with the new offset smoker, probably using apple wood. It will be 'D' cut then vac packed. Some will be going out as Christmas presents, the rest going in the freezer.
A deli visit yesterday:
Colton Bassett Stilton
Vacherin
Ragstone goats cheese
Speck
Cooking chorizo
Dry cured streaky bacon
Chippolatas
(The last two for pigs in blankets)
Sprouts
Dried pasta
View attachment 53339
I need to find time to visit the pork pie shop.