Hi, thanks for the question. These type of generators typically burn from the bottom and rely on the wood chips to fall down to continue the combustion process. This is ideally the best way but it's not without it's difficulties. Sometimes the wood chip causes a bridge and doesn't fall down and the burn self extinguishes due to a lack of available fuel. This can be overcome by occassionally tapping the side of the container to get the chips to settle. However, this does defeat the object of leaving it alone to do it's thing. One good solution I find it using a burn tray like the ProQ maze style cold smoke generators. I've used them on the channel several times in the past and they are worth a look if you want to leave things to just get on with the job of coldsmoking without outside interference. Check out some of my previous videos for more information using the playlist equipment.

If your meat has this toxin present when it goes into the bage it won't make any difference as the damage is already done. The bags do offer a level of protection from outside bacteria getting in through the membrane.

You only need a few holes at the base. they ca nbe about 25mm but cover them with mesh to prevent bugs getting in.

it smouldered well using fine chip and or wood dust. this size gave about 6 hours

Trout - Yes. Mackerel - i wouldn’t use this method as the fish is not ideal for this method

Tha jelly wouldn’t set if the pie was warm. Having said that how one eats their pie is their business 👍🥧

same bags, different name! The results are equally as good as the cabinet or in some cases better as the yields are better because there’s less trim.

Personally i’ve had some on vacuum frozen for 1year but usually advice is up to 6 months

Good question. Prasites are only a concern in wild salmon stocks. Farmed Fish tend not to suffer them. and the vast majority (if not all) salmon these days has gone through a freezing cycle before it gets to the customer. Ive not had an issue in the past with shop bought but its good you’re aware of the issue.

😂

Which other guy?

Then watch the other guy.

Not really, the soaking means there’s a little more humidity present but the main effect it to slow the wood from burning too quickly

yes its here Trash Can Smoke Generator - The coolest smoke you can make! kzbin.info/www/bejne/a4jXh2Z9a5mNosU

I like that video a lot. The glass / plexiglass you can line the inside with some Saran Wrap ( plastic wrap )and just remove when too much smoke collects.

not sure my application skills are up to that. 👍🙌

thanks 🙏

The process is simple enough.

its a great book and one i use from time to time. i spoke with the publisher last year and got permission to feature 3 recipes on the channel. great old school author ✍️

@@Coldsmoking My copy should be with me in the next day or three and I'm rather excited about it :) Grigson was an absolute legend who cared as much about the people, culture and history of the region a recipe came from as she did the recipe itself. She's also quoted as an influence by so many modern cooks too. Do you need permission to video recipes then? I mean, surely you could just make a minor tweak to the ingredients list and claim something as "yours" rather than Jane's, or Delia's, or whoever?

you are of course correct, I could do that but I wanted also to feature the book and some of the text from the book and in order to do that and publish it on a video that I was monetising I thought it best to get permission rather than apologise after the fact

@@Coldsmoking That's very decent of you, nice one fellah.

Thank you, that sounds amazing 😻

one can spot a carnivore a mile away 🥩

mmmmmmm nice! 👌

Id love to get hold of some whole haddock that would be great 👍

always willing! thats what i like about you 😂😋.

@@Coldsmoking I'm selfless. 😇

The moisture will be expelled under vacuum and mix with the curing ingredients. Works just fine 👍

Not really. it’s whichever suits your setup 👍

Thanks for watching!

my advice would be to freeze it but on vacuum in the fridge 2 weeks frozen up to a year 👍

😂 one can never have too many smokers👍🙌🙌

i remember but the programs on this box are way better 😂

so true 👍

Go for it!

Thanks for your comment and good luck 🤞

😂

That sounds interesting, i have the meat on order as we speak. thanks 🙏

This the fourth time I'm reading Baking Soda as an ingredient. How will that affect the mount of protein of the finished Biltong. Currently I'm at 16gm per ounce whis is incredible with only 3gms of fat. I add no sugar to keep it sugar free.

I don’t think the baking soda alters the protein content of the meat, its more of a tenderising step.

Cheers Simon. Hope you're keeping well? I'm up to the Edinburgh festival mid August and then over to Helensbourough to see family. I will at some time in the future get up to see you eventually. Stay well.

Well, you say that but these sharks were hunting Tuna which happened to be in our costal waters. A nice surprise and a reasonably good sign of healthy fish stocks.

I use a standard rayon butcher’s string. its about 1.5mm diameter.

actually it doesn’t make a bean of difference really.

The cold smoker in this video is the Norman smoker from Norway. i do have plans for my coldsmoker in the description 👍

Thank you 🙏

Thanks, i’m sure you’ll not be disappointed 👍

All my boards arr single use and wash so not an issue. Also, its my kitchen so no chance of X contamination. . Nice to see you’re on it though 😂

Thanks, its the best way to cook 👍

Thanks Tony 👍 appreciated

That sounds a great Idea. I will try that for sure.

Thanks

yes, that’s on the list. a great suggestion 👍

No I have'nt but if I catch a decent specimine I can almost guarantee it will get a dose of smoke.

Glad you like the channel and themks for subscribing.

For breasola its always to the centre as the cure will be working from all sides. one week should be good 👍