Smoking Fish

[essexsmoker]

Smashing thanks.

[slemps]

I tried the coin piece of skin thing and found it way too much effort.

If I've got a thick batch of fillets, I slash the skin which helps a bit and is faster.

Usually I dry cure, for 8 hours, dry for 24, then smoke for about 18 at c.20 C.

Then rest overnight, slice and pack.

[derekmiller]

Are you doing the October tour Wade?

[wade]

Are you doing the October tour Wade?

Yes I am. Are you coming too?

[derekmiller]

Yes, the missus and I are going. We have tickets to the rugby that night, was going to make a day of it with the carving masterclass and then the rugby pre-match as well, but it became too expensive, so just stuck with the tour....

[wade]

Joyce and I are both doing the tour but I did take the plunge and booked myself on the Masterclass in the afternoon. Look forward to seeing you there

[wade]

Wow - I have just spoken with Claire at Formans and there are 45 of us on the tour...

[derekmiller]

Blimey, that is a lot. Yep see you there. Did think about the masterclass, but decided to do the tour then go home and come back for the rugby. 6hrs to fill is a long time.

[essexsmoker]

How much is the master class?

[derekmiller]

£150 for one person, £225 for two.