It is currently 28 Mar 2024, 21:20
TrimTheKing wrote:Hasn't Adrian shared some on here before on a different thread? Or is my memory failing me again...
droogs wrote:Cold smoke the breasts with a mix of Apple, Oak and Hickory for 2 hours. Then coat them with a thin glaze of Apricot jam and put them in a sous vide bag with Shallots. Cook until done to your liking and serve with butter saute'd grated beetroot and dauphinoise tatties.
Woodbloke wrote:Gorilla tape is my 'go to'...oops, might have read that wrong - Rob
RogerS wrote:
How do you cold smoke stuff, Alan ?
Gill wrote:RogerS wrote:
How do you cold smoke stuff, Alan ?
Gill wrote:I have one of these. All you need to do is place it in the bottom of an old cupboard (a large cardboard box will do) and hang the items you're smoking from a rail. I pierce a couple of holes in the bottom and a couple in the top to ensure the smoke rises. Don't try to cold smoke if the ambient temperature is too high. I never smoke when it's above 21C, although that's not a problem at this time of year.
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