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Posted by on 7 Dec 2015 in Featured, Kamado Joe, Meat | 0 comments

Christmas Cold Cuts: Smokey Turkey Thighs

Christmas Cold Cuts: Smokey Turkey Thighs

My family are all about rib of beef at Christmas but smokey turkey thigh is a must for the cold cuts on Boxing day, and for lunchtime sandwiches, writes Sandra Tate… Weighing in at around 750g each, two or three of these beasts go a long way, and they’re relatively cheap in the Christmas eating scheme of things. Light Curing If you want the meat to be succulent then a brief cure is worth doing – but not absolutely necessary. Dissolve 50g sea salt and 20g light brown sugar in a little hot water. Allow to cool then dilute with enough cold water to be able to scantly cover 2 large turkey thighs in a snug container. Leave for an hour then remove, rinse well and thoroughly dry with kitchen paper. Smoking Turkey Thighs on Kamado Joe While the turkey sits in brine, get the grill up and running to a steady temperature of 140°C (add hardwood shavings over the charcoal if you wish) with the heat deflector at...

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Posted by on 1 Dec 2015 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Classic Cold Smoked Salmon

Classic Cold Smoked Salmon

Here we are at the beginning of December and a good time to get ahead of the game and smoke enough salmon to see you through the festive season for canapés, starters and special breakfasts of smoked salmon, scrambled eggs and Prosecco, writes Sandra Tate… Cold smoked salmon freezes well and is there, neatly sliced in packs, and ready for when you need it – well that was the theory, No.2 son has already seen off two of those precious packs! Curing the Salmon My 1kg thick mid section salmon fillet yielded about 800g of amazing smoked salmon – remember weight is lost in the curing process and the skin is a leathery leftover. Prepare the fillet by running your thumb down the line of bones and then remove them one by one with tweezers. For that 1kg boned salmon fillet I used a cure made of 300g sea salt mixed thoroughly with 50g dark molasses sugar. Take a clean, dry container of a size to snugly accommodate the...

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