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Old 28 December 2013, 10:17   #121
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I'll possibly get as much of that as I got of the cake you brought over last year!!
:-P

I got cake

Hmmm. Chilled still Irish Cider, Pikey's Special Salmon, a wheaten loaf and a lemon. Picnic!
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Old 28 December 2013, 10:24   #122
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:-P

I got cake

Hmmm. Chilled still Irish Cider, Pikey's Special Salmon, a wheaten loaf and a lemon. Picnic!
Sounds good to me, just need the "T"ster to get things sorted
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Old 28 December 2013, 12:07   #123
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A couple of sides ready for New Year's Eve , just taken them out of the smoker. Cured in Demerara sugar, sea salt, Old Pultney & crushed coriander seeds. After that, 18hrs over oak smoke. Should go down well with a nice Islay or 3
Funny you should post this up, I've just done two sides as well, I do a dry brine with curing salt and Muscovado sugar then smoke them for 12hrs over 75% Apple wood chips and 25% Oak chips.

I've also sorted my meat freezer too with 10kg of Venison sausages, 6kg pheasant sausages and 5 kg of bacon, I smoked the bacon whilst doing the Salmon.

I've still got half a haunch here to turn in to Venison Jerky tomorrow.
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Old 28 December 2013, 13:47   #124
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You boys are giving me a real hunger
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Old 28 December 2013, 13:56   #125
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You boys are giving me a real hunger
Yeah, yummy!

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Old 28 December 2013, 14:28   #126
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Sounds good to me, just need the "T"ster to get things sorted
Working on it PD
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Old 28 December 2013, 15:18   #127
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Funny you should post this up, I've just done two sides as well, I do a dry brine with curing salt and Muscovado sugar then smoke them for 12hrs over 75% Apple wood chips and 25% Oak chips.

I've also sorted my meat freezer too with 10kg of Venison sausages, 6kg pheasant sausages and 5 kg of bacon, I smoked the bacon whilst doing the Salmon.

I've still got half a haunch here to turn in to Venison Jerky tomorrow.
Respect
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Old 01 January 2014, 16:00   #128
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Jerky drying nicely...
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Old 21 January 2014, 16:29   #129
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Venison breosola, like Parma ham.

Brining in salt, wine, rosemary, thyme, garlic, and various veg.

5 days in brine, cut in to two cuts then wrapped and strung.

3 months air drying then eaten with some figs and a fine Red.

I'm drooling.
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Old 21 January 2014, 16:34   #130
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Looks delicious A1an, but may I say, you are far too refined to be a member of the B.S.
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