Kippers

This is my first attempt at kippers.
I used the same method as I do for haddock or salmon etc.
Dry curing in a salt/sugar mix of about 75%/25% for about 90 minutes. Then washed and dried and allowed to rest for about 24 hours. Then smoked for about 15 hours

Smoking Gun

I have just bought the PolyScience smoking gun.
This is the device you regularly see on the Master Chef and Great British Menu programmes.

I gave tried it with some of my existing wood chips And some lose tea leaves. It works very well producing lots of good smoke.

Pickled Smoked Eggs

One of the most surprising items that smokes well is a boiled egg.

The egg takes on the flavour and colouring of the smoke well.

As an experiment I am taking this to the next level by pickling them. 

How I started,

I first  started smoking at home about 4 years ago.
Initially I used a 24cm stock pot that I found in a skip. It looked virtually brand new so that was quite a find.
I used loose tea leaves as the smoke medium. Placed on the bottom of the stock pot and then with a joint of meat on a support inside and the lid on. This was then put on a low heat source which caused the tea leaves to smoulder therefore producing smoke. I have upgraded this system to a proper smoking cabinet.

First proper attempt

This is the result of my first sausage making attempt.
These were a simple pork sausage with pepper, salt, and mixed herb seasoning.
They did taste rather good.

No, not that sort of smoking.

Well what sort of smoking then?
This is going to be a blog of my food curing and smoking exploits.
It will also include my attempts at making bacon (ooo err missus) and sausages.