Hello, My name is Turan and I run Coldsmoking Digital Cookery School. I run a cookery school like no other. If you like food smoking, meat curing and charcuterie, cooking on the BBQ or cooking over an open fire we have something on this channel for you. I specialise in food Smoking, Meat Curing and Charcuterie.
I have a real passion for this subject and I've authored two books on food smoking and curing. I've been teaching this subject to thousands of likeminded students who have attended our physical cookery school for over a Decade. I've had the privilege to have worked alongside TV production companies and have also worked alongside celebrity chefs refining their techniques in food smoking and curing.
I'm also a Certified BBQ judge with KCBS and am a current Judge on the British Charcuterie awards 2021. If you'd like to know more, please get in touch via the channel. I'd be happy to hear from you.
The curing time is listed as '1 day per inch of thickness (+2)', but you then change to '1 day per inch from the middle (+2)'. Which is correct..? In your book, for bresaola, it's 3-days/25mm thickness (+1 day). For a 12cm beef round, is that then ~15 days +1 (based on the full thickness of the meat), or ~7 days +1 (based on thickness from the middle to the edge)? I have the bresaola curing right now and am keen to try coppa, but the curing times are confusing..! thanks
yes, that is correct, it’s a final check before storing the finished source to ensure it has enough acidity to be shelf stable. I still have a little left and the video was made about 20 months ago.
I have an Uncle of South African descent so i first heard Lekker in the 70’s. ive waited 50 years to have a legitimate excuse to use it and this video serves that purpose 😂👍
Hi, Ive been using your PP1 for years to make pastrami but only just found the channel so have obviously hit all the bells and stuff. ☺ Ive never tried charcuterie at home as ive read and watched videos using special cabinets even home made ones to keep humidity/temp just right and it takes months. In this vid you mention 10 to 14 days which is what I would normally do before I cook the product. Does this method need smoking/cooking? isnt their a time vs size and shape of meat? I have lots more vids to watch on your channel now and looks like I need to order some PP2. Ok, I watched a couple more vids and understand now, I just ordered some dry ageing bags etc and looking forward to making some Lomo, costs me £20 for 600g mail order, going to save a fortune buying a full loin from Costco, surprised I dont see it on your channel, its our fave cured meat.
How mant times did you have to fill your wood tray thru the smoking process? I use a smoke daddy tube cold smoker. But I am interested in the one you are using. Thank you.
In this instance using the ProQ Artisan Cold Smoke Generator just the one fill gives me 18 hours of cold smoke. Obviously if you want a smokier flavour you can refill and go again. Thanks for your comment.
Right for a busy multi station kitchen! all my boards are 1 use and then wash so the colour code in this instance is irrelevant. Good to know though eh?
I have no experience with this smoker, however I have a similar model and I find pre drying the wood chips or pellets in an oven 60 mins at 100c helps, it ensures most of the moisture is removed and the fuel drops down as it should. Also I do the same with the pro q smoker dust, the tip came in the instructions with that product. Seems to work well and the amount of cresote produced fell away dramatically when using chips in this style smoker. Wood be it chips, pellets or dust pulls moisture from the air depending on humidity and even product I have pre prepared and kept in a vacum tight container has failed to burn properly so I just dry a batch every time I smoke. I find this gives a first rime ignition and a full time burn
Thanks for the comment. Just remember when combusting wood or other organic matter water is produced naturally as a byproduct of that process regardless of any apparently moisture in the wood. Wood is a hydrocarbon and when its combusted in the presence of oxygen water is inevitably produced 👍
@@Coldsmoking Have you had any experience with the type of cold smoker that has a condenser on it to capture the condensate and create in a jar or container, I have seen one on eBay but reviews and you tube information is lacking.
Good video. About biltong boxes, the reason these are popular is because where these are usually effective is where the humidity is relatively low. Maintaining a higher humidity drying environment helps to prevent the meat from drying out unevenly and too fast. To short a drying time affects the flavor in a negative way. Same results are had when placing biltong in a dehydrator as they dry the meat too quickly. Where I live in Texas the humidity is typically higher than other areas, even in an air conditioned house, and a biltong box often promotes rotting or mold as the meat cannot dry out correctly, ie too humid. A fan can help but it is not ideal as the airflow is not uniform. What works here is to hang the biltong or wors in an insect proof enclosure in the kitchen area. There is air circulation in the room and the conditions are ideal for reliable drying. My typical environment is at 78F & 60%rh in this room. Been doing it like this for more than 20 years here in deep south Texas with great success. YMMV
Hey mate quick question i have been hanging some spanish sausage i got from.spain for almost a day once i cut a piece off to eat can i just continue to hang it or should i put it in fridge as its been opened? Cheers
You can put it in the fridge if you want. it’s not usually necessary but you will get a bit of drying on the end. Personally I vacuum pack mine after opening it and store it in the fridge to maintain optimum condition.
@@Coldsmoking iv cut a bit to try and continued to hang it and just covered the end in cling film 👌👌 how long will it last just hanging? Quite a while iv been told?
personally once it’s vacuumed and sliced, I stick it in the freezer. Once in the freezer it can last about nine months to a year. In the fridge 7 to 10 days on vacuum.
on a full load of wood chips you can smoke for between 6 to 8 hours but it largely depends on the air setting on the pump. The higher of the setting the greater the smoke produced and the shorter smoke duration.
@@marthebleu6027 ive got the 3 Litre version so i guess its a volumetric measure based on that. different woods will have a different weight and you will also see a variation in weight from chips to pellets. I think that is why they tend to gravitate towards a volumetric measuring system.
@@Coldsmoking allright, so you fill up the whole 3 litre? Because you used a full cup in your video, so was just wondering if that is what you considered a full load?
Really keen to try this. A couple of questions please… 1. Why leave the fat on the meat in this instance? Most pulled pork recipes trim most of it off… 2. Is there an internal temperature for the meat to reach? The 5 hour cook time in the video will be specific to the weight of meat you cooked, so are there guidelines (either timing or temperature) for different sized cuts? Thanks! Went on your cold-smoking course years ago, loved it.
I like to remove the fat as i pull the pork. it acts as a protective layer while it’s cooking preventing it from drying out. The internal temperature isn’t so important as you’re cooking it for so long. focus on the smoker temperature and time for pulled pork. it’s different for brisket for example as you’re not looking to pull it. so for brisket id use an internal temp. Hope that helps.
Great, thanks. Presumably the curing with Prague power renders the meat safe to eat even before smoking, so it doesn’t need to cook to a certain temperature?
Not really, the cooking process renders it safe tbh. The Prague gives a cure so the pork shoulder is more like a ham joint in taste. its just another twist on a standard pulled pork 👍
Been smoking for a few years but read a recommendation about your book. I learnt more from your book in a few hours of reading than the previous 5 or 6 books I had purchased. I did not realise you had a channel, subscribed & will be working my way through your content. A bit shocked to find I lived a couple of miles from Franklins & had never visited. It's on my list now
I took the top of a finger off in a mandolin, ONLY ONCE 😢 Great looking pork joint Turan and love the idea of hoisin sauce, it’s one of my favourite sauces. Hot smoked duck with hoisin??
Nice. I use tube smokers, but the bonus tip will definitely be useful for those of us who use pellets as well as those using saw-dust type wood. Cheers.
No brining before smoking, or did I miss that bit? You referred to brining when you discussed the Cameron smoker used by anglers? 14.01. I'd be grateful for any advice. Thanks for the video
Fish should always be brined before being hot smoked. there have been times in the past when I have smacked fish in the Camerons smoker where rather than brining the fish I have just seasoned them heavily with salt prior to smoking. in my opinion, the best results have always been after wet brining the fish for a short period of time. Hope that helps?
Enjoyed another great video. I'll order some Harrisa paste. What grind size do you recommend, maybe a 4mm? Thanks again. By the way, they look great. 😇👍😋
Tip, use full Dill with stem and all its easier to remove after curing, and i would recommend curing for 2 days in fridge and turning the salmon 2-3 times during that time. but not longer then that the salmon will melt :)
Great video,thank you so much,I was going to make a smoker,but your idea of a cardboard box is brilliant,can't wait to get smoking,much better than that artificial rubbish in the supermarket...m any thanks atb
This looks like a great project for me. Since I'm a keto guy, that meat with the fat is great for me. I just have to watch those carbs. Great video. Thank you. 😋😇👍
Thank you very much for your great videos. I am new to smoking and to your chanel and have subbed. I have a question - Do you need to freeze the salmon for seven days at -21C as is reported elsewhere? I have bought a side of salmon from Morrisons and it is super fresh but just concerned about whether to freeze or not before consuming it. Its been curing for 24 hours. I am going to dry it for another 24 hrs in the fridge before smoking it. If i need to freeze it I will do this after slicing and packaging it. Thanks again for your informative instructions.
The idea behind freezing was to kill the parasite Anisakis. More likely in wild fish stocks its a precautionary step to take if you’ve caught the fish yourself. Most farmed Salmon has already been frozen before it reaches the shelves. hope that helps 👍
