Ed Wagner wrote: ChrisM@Work wrote:
Oh and Ed Wagner, if you're reading this - I tried your recommendation of bacon and it's absolutely wonderful, thank you so much matey.
Thank you so much for the feedback, Chris. I'm glad it worked out well. Once you actually do it, it's much simpler than it sounds.
I'm planning on doing another belly this summer when I do 2 pork shoulders and 6 chickens for my daughter's grad party. She's undecided on the smoked macaroni and cheese. I'm thinking of trying my hand at a beef brisket for the first time, too. Heck, I might do a pork loin at the same time for Jeff. 🙂
Sorry to hear about your friend. Cancer is a devastating thing and it's really nice of you to look out for him. The razor clams and smoked salmon sounds fabulous. Thanks again for the feedback, good sir.
Ed Wagner, I had no idea bacon was so quick and easy to make, or so good, so I’m eternally grateful for your encouragement. I’ve only made two pieces, a loin, which made fine back bacon, and a 5lb slab of posh rare-breed belly, which made amazing rind-on streaky. Both were cold-smoked for about 12 hours using apple sawdust, after hanging to dry for a couple of days. My colleagues loved this bacon too.
I’ve got a 4kg salmon ordered for collection tomorrow morning after Portuguese lesson. Each fillet off it will be cut into two pieces, the parallel part and the triangular tail part. The two tails I’ll cold-smoke with alder sawdust. One of the sides will be hot smoked for dinner tomorrow, the other will be cut into smaller slices for an experiment with salmon candy.
Jeff Moden, I had to look up Clams Casino and it looks so good that I might have to adapt it for our Atlantic razor clams tomorrow. I’ll let you know how it works out.
We’ve never had the hot-smoked salmon as a main meal before, it’s always been “Ooh try this!!”, or a starter. I reckon it’s going to go well with a taboulleh salad where the burgul is replaced with Camargue wild rice, and patatas bravas – kinda pan-fried short fat chips. I found this recipe for ranch which sounds wonderful, to go with it:
The last whisky I bought was this, a special treat for Christmas. It’s completely different to my favourite whisky, Ardbeg 10yo – it’s apples and pears – but it’s wonderful stuff, richly malty with a hint of sweetness and a noticeable viscosity.
The whisky trail is only a few miles from where I went to school, so if any of you’re visiting Speyside, consider doing this walk. I used to know the area well. The scenery will blow you away.