British BBQ Society Forums

Still looking for cold smoke venison loin tips.....guess I am going to go down the trial and error route

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25% weight loss is the loss of water through evaporation, makes the meat even less hospitable to 'bad' bacteria etc. Some recipes say hang your cured meat for X weeks, but it is better approach to hang based on % weight loss - less room for errors due to different humidity, temperature etc

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The 25% (or more) is typically what you would associate with cured meats such as lomo, Salami, bresoala etc. Will normally take at least a couple weeks of hanging to lose 25% properly, if you apply too much warmth you get a hard exterior and soggy interior.

The salt petre (potassoum nitrate ...

Hello Gents

Was hoping to tap some knowledge.

A few years ago, I had some of the cold smoke venison loin which I think was produced by Rannoch Smokery. It was extremely tasty.

Years have past and I have now have a BGE, ProQ smoke generator and stalk deer. So I would like to produce something ...

Fair enough.
The thread annoyed me due to the complete lack of knowledge on subject matter.
Sausagemaking.org is very good forum, although all the curing can get very technical.

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Read this thread has made me realise why this forum is dead.

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Bringing an old thread back to life.....

Simon - do you still use your Craycort much?

I have just ordered a set of grills + 2 griddles + lifter for my large BGE. They look really quality.

Anybody have any tips on good products to elevate them if required for temperature control . The only product ...

Thanks JEC. Do you go for very, very thin crust to reduce the likelihood of base burning due to excessive cooking time? Do you use semolina or corn meal to act as little ball bearings?

Think I will start with something a little simpler than sourdough. Cottage loaf or similar. Need a load of ...

Thanks JEC. Not a JO fan, but should work nicely.
What temperatures do you aim for ?

Any attempts at making rustic breads?

Cheers

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Toby
The lid was full of poorly filled large holes/craters. Would have trapped water and possible trouble with freeze / thaw action.
Then I opened it up and all the ceramics were smashed. So partly KJ and partly delivery company.

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