How'd ya like THEM apples?

[willk]

Originally Posted by tonymac

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!

[Pikey Dave]

Originally Posted by willk

:-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

[A1an]

Originally Posted by Pikey Dave

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.

[Bigmuz7]

You boys are giving me a real hunger

[willk]

Originally Posted by Bigmuz7

You boys are giving me a real hunger

Yeah, yummy!

[tony t]

Originally Posted by Pikey Dave

Sounds good to me, just need the "T"ster to get things sorted

Working on it PD

[Pikey Dave]

Originally Posted by A1an

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

[A1an]

Jerky drying nicely...

[A1an]

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.

[kerny]

Looks delicious A1an, but may I say, you are far too refined to be a member of the B.S.

[A1an]

Originally Posted by kerny

Looks delicious Alan, but may I say, you are far too refined to be a member of the B.S.

I like my women cheap and nasty though!

[kerny]

Originally Posted by A1an

I like my women cheap and nasty though!

Mmm!! I suppose TT could always bite the pilow then

[tonymac]

Originally Posted by kerny

Mmm!! I suppose TT could always bite the pilow then

[Pikey Dave]

Originally Posted by A1an

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.

Top job which cut are you using Alan?

[A1an]

Originally Posted by Pikey Dave

Top job which cut are you using Alan?

I used the whole haunch, deboned it and split it lengthways.

I have seen it done with the loin but by the time it dries out there isn't a lot to it.

A whole haunch may seem a little ott but I have an endless supply of it.

[A1an]

Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.

[Pikey Dave]

Originally Posted by A1an

Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.

Have you tried cold smoking some?

[A1an]

Originally Posted by Pikey Dave

Have you tried cold smoking some?

Nope, it's something I've never tried, done plenty of Salmon and Trout though.

*goes to google a smoked venison recipe*

[A1an]

Found one, looks pretty straight forward.


I've got 5 hinds to shoot in a plantation tomorrow so one of them will be meeting the salt dish!

[Bigmuz7]

Originally Posted by kerny

Looks delicious A1an,

Agreed .. I'm liking the tecniques here