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 Post subject: CURING and SMOKING MEAT
PostPosted: Thu Jun 17, 2010 12:55 pm 
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stretchman wrote:
I have never used the compressed wood shavings logs before but wouldn't they use an adhesive or something to
bond the shavings together?

And what are your views on using pine either as a fuel or a smoke/flavour generator?
I was warned away from it when I experimented with smoking due to the high levels of tar and carcinogens.
It still doesn’t make much sense to me, smoke is smoke is carcinogenic right?


Those logs are purposely made BBQ fuel from compressed hardwood sawdust without any glue or other additives, no problem there.

Most of the references to wood for Meat Smoking on the Web are USA or European and if Eucalyptus or other Native hardwood is mentioned,
it’s not recommended but have a look at this post.

Pine wood is a BIG NO, because of its resin content.

Back home we used only fruit tree hardwood, with two acres of orchard we had plenty of it. That was long time ago.

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PostPosted: Thu Jun 17, 2010 5:56 pm 
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Thanks for the info.

When you say you use wood from fruit trees does that mean wood that has dried then soaked or green wood? Does it make a difference when smoke is the aim? I have only used and seen the chips/chunks bought in bags which seems dried and requires soaking before use.

And is almond wood suitable?


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PostPosted: Thu Jun 17, 2010 6:57 pm 
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stretchman wrote:
Thanks for the info.

When you say you use wood from fruit trees does that mean wood that has dried then soaked or green wood? Does it make a difference when smoke is the aim? I have only used and seen the chips/chunks bought in bags which seems dried and requires soaking before use.

And is almond wood suitable?


Use dry wood, not green...think about it, the sap that gets burnt off has to go somewhere.

Almond is in the same family as apricot and nectorine so yes it's good, as long as it's dry.

I just finished a smallgoods course at TAFE, there they use redgum chips and also blue gum in their smokers.

H.


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PostPosted: Fri Jun 18, 2010 11:32 am 
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NIGEL :poke: where are you, I found Jarrah also to be very heavy, CD reckons that it is because of resin, I use pellets of Mesquite you can buy packets in BBQ stores and I have a couple of times added a few small pieces of green lemon tree twigs and you can taste the lemon, in fish anyhow, she oak is another good one and also hickory is fail safe, wow can hardley wait for the trout to grow, I have a craving for Smoked Trout after writing this :|

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PostPosted: Fri Jun 18, 2010 5:36 pm 
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I've used a number of different woods in the past, I seem to remember mulberry wood being quite nice. My brother is a wood turner so there was never a shortage of different sawdusts.

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PostPosted: Fri Jun 18, 2010 11:06 pm 
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Will be on here in the next coupla days guys - flat out at the minute - photos on the AP forum tomorrow of the black bream I picked up today !!

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PostPosted: Sat Jun 19, 2010 12:30 am 
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Himzo wrote:
....., there they use redgum chips and also blue gum in their smokers.

H.

Nice to have it confirmed Himzo, would like to source cheaper wood for next time.

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PostPosted: Sat Jun 19, 2010 4:00 am 
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Steve S wrote:
Himzo wrote:
....., there they use redgum chips and also blue gum in their smokers.

H.

Nice to have it confirmed Himzo, would like to source cheaper wood for next time.


No worries, have you tried getting in touch with local woodworking groups?
I know that there are quite a number of very good groups active in Vic and people are always trying to find ways of disposing of their shavings and sawdust.
I dont know about others but I find that the barter system works great in situations like that, a dozen free range eggs, a few vegies and you have a deal :thumb:

H.


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PostPosted: Sat Jun 19, 2010 10:35 pm 
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Never used sawdust or shavings, small pieces of solid red gum will do fine (with some Juniper berries thrown on the coals).

Since yesterday I light just one fire in the morning, today took out the belly for the drying chamber.

Tomorrow, before lighting another one will take out one pork neck, cut in half, one half for the fridge, (will have to be cooked), the other into salt box to dry.
Just an experiment.

Every year we used to dry cure one ham, smoke it for only few days and then put back it the salt box to dry. Reserved for special occasions only.
All the rest would be smoked much longer with cool thin smoke before going to hang in the larder.
After nearly fifty years my memory is short on details, anybody used this method?
It will be saltier, I imagine.

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PostPosted: Sun Jun 20, 2010 4:18 pm 
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"Salt box" does that mean that you cover it right over with salt in a box, as in bury it completely?

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PostPosted: Sun Jun 20, 2010 11:05 pm 
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earthbound wrote:
"Salt box" does that mean that you cover it right over with salt in a box, as in bury it completely?

Yes, EB, covered, but no sure if salt only or with a curing mix.
Couldn’t find any reference on this method on the web.

Took one neck out, half for the fridge and half went back for one smoke to seal the cut and then into saltbox, curious how it will turn out.
It’s well smoked already and quite tasty.
Another two days and will take the other necks out to join the belly.


Attachments:
File comment: Pork neck cut
P1030067 R .jpg
P1030067 R .jpg [ 137.32 KiB | Viewed 4671 times ]
File comment: Pork belly and a half of pork neck in the salt
P1030074 R.jpg
P1030074 R.jpg [ 133.63 KiB | Viewed 4671 times ]

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PostPosted: Tue Jun 22, 2010 8:31 am 
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Location: Adelaide Hills
Hi Steve,

any chance you can give us some more detail as to the cabinet in the photo?

Himzo


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PostPosted: Wed Jun 23, 2010 1:02 pm 
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Details: :roll:
A big, custom made solid wood H/entertainment unit taking place of pride in the garage for well over twenty years now.
Cleaned junk and cobwebs from one of its sections and closed it off with an insect proof door.
Couple links for something “from scratch” box, fridge1, fridge2


Attachments:
P1030075 R.jpg
P1030075 R.jpg [ 136.13 KiB | Viewed 4641 times ]

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PostPosted: Wed Jun 23, 2010 2:10 pm 
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Damn that's some serious food works going on there Steve.

Love the look of that meat, looks very tasty. :clap:

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PostPosted: Wed Jun 23, 2010 9:25 pm 
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Thanks Steve. :thunbs:


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