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Looks sensational Mike. :tu

I believe the finer salt absorbs more deeply & the coarse doesn't dissolve as much :shrug:

Yeah, we really had a Claytons El Nino event this summer. All the hot weather they forecast turned into...

Do you use coarse rock salt ? I found mine too salty with fine salt.

Wish the weather would dry out here. The humidity indoors has been 70%. No good for Biltong making :(

Better box than I could make ;)

Cheers Roy. I didn't plan to get in the photo :o

Biltong R us.
Sorry for the lousy photo with all the reflections off the box.
First taste test tells me I used too much salt but edible nonetheless.
I'll learn as I go.


350230

Cheers mate . I'm keen to buy a dehydrator now :chapeau

Looks mouth waterin' good Roy :tu
What's your drying process ? Same as the video ?

Oh yeah. Opened the pack when I got in the car. Was empty before I got home :D

Came across this last year at one of the local supermarkets. :tu

Brining small fish can be tricky for sure.
I always use a dry rub of 3 parts brown sugar & 1 part salt. Rinse off & pat dry before smoking & even the smaller fillets come out ok.

So I like beer & I like beef. Why not combine the two ?

Blade roast soaked in beer 26 hours. Recipe said 13 so I doubled it :roflmao Added a tablespoon of brown sugar & salt about 3:1 then patted...

Ah now that's what I need to get next ! A vacuum sealer.
Thanx Roy :rock:

I think I may have sorted the sweaty cheese problem I was having.
Half a bag of ice in the water tray on the centre grill & the smoke tube on the one below that.
Cheese was still cold after 4 hrs...

This thread always makes me hungry :roflmao

Did you make the bread Charlie ?

Heya Tathra . Yeah I've got a mate who reckons he'd rather eat an old boot :roflmao but he does'nt know how to Ike Jime a fish.

It was fun. He spent more time in the air than the water. Wasn't...

Mos def the same Roy. Arripis Trutta is the species name for both Kahawai & Australian salmon. but not a Salmonid like the Atlantic Salmon. Kahawai is purely a saltwater fish.

The fish from West...

Chur.
Had to google the UFO but yeah seen similar here.
Must try the slow low after the cold smoke.
Yeah we got kahawai but they call them Australian Salmon. Same fish. There's another species...

Looks tasty. Do you smoke the roe the same duration as the mullet ? Is it hot smoked or cold ?
I do my kahawai cold smoked.

My only concern with a chainsaw would be oil tainting the chips.
That's an ebay pic with what looks like shavings from a plane or similar.

The "dust" I use is a mix of fine & coarse pecan...

Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat :p

337805

Looks deelishus Roy !

Wasn't the case this time as it was a cold smoke & I had the fish fillets well away from the tube. but good point.

Yup. Pellet tube.

I was just thinking same thing re air flow. There's 3 vents at the bottom equally spaced & one at the top. All fully open.

I'm pretty sure all the smoke was smothering the...