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Followed your steps put in fridge now dry ageing today for the first 10days I think Xmas is a little too hopefully . I think your vids are great I am looking forward to the Bresola

Great and simple way of making a solar wax melter. Thanks - in Sydney Australia.

Right on. Now I know how to do it. Great video.

❤ nice and easy 😊. No curing salt

What, no butter on the bread.

Another fun video but it hurts my New England heart to see you intentionally throwing away the lobster tamale. Would still eat everything you cooked.

that a genius idea as i spend ages using a small wire brush to clean mine. Have big problems getting the Pro Q whiskey dust to burn with it tho, its almost like the dust is more like small chunks

forgot to also say great video as always

your daughter has a massive garden

Where can I find those hold boards?

Interesting cook, as you say it’s not easy on an open fire. Keep the ideas and videos coming it’s nice to see things that take us cooks out of our comfort zones

I’ve come across your channel and enjoyed watching your videos . I’ve never smoked before( most of the time we salt fish called lakerda) but this year I will attempt to smoke mackerel and bonito which is just in season around the Black Sea and Marmara sea now and I live close to fishing villages to get freshly caught fish . Smoking mackerels shouldn’t be a problem but bonito could be challenge because of the density and thickness of the flesh . Thank you for your great work.

Interesting analysis around 27mins. Thanks for sharing. Being South African, I have made and sliced lots of biltong in my day. here are some thoughts on your instructional 1) I've found that biltong slices easier if you rest the biltong on its back (e.g. on the fat side, or whatever is comfortable) standing up; lying it flat on its side like that makes it harder to slice. I gues its because its a narrower profile, and one tend to be able to control the thickness of the slice quite well that way 2) I've never actually seen (or tasted fennel in biltong), and since I don't like the flavor of fennel I won't care to try it either. So its an interesting touch. The typical mix per 1kg of meat that I know is: 18-20g coarse salt, 4g coarse ground coriander (roasted), 2g ground black pepper and 1g of brown sugar (optional), and half to 1tsp of bicarb of soda (optional). It's referred to as the Namibia recipe and very common. One uses about 45-50g of this mix per Kg of meat, but don't worry too much about that, just coat the meat generously. If you want a little burn, add some chilli spice to taste to the Namibia mix. 3) Another tip is, instead of vinegar, you could use Worchestershire sauce, or you could also use a 50/50 mix of w/sauce and vinegar (or whatever ratio you prefer). Experiment and see what you like. 4) Final thought. Topside is quite lean. Many a biltong aficionado in SA like me prefers silverside because it has more fat. However, if you are opting to go lean, topside is perfect. Happy eating!

Great vid! Thank you. Can you put the endproduct, the sliced vacuum on golden board in the freezer for some time?

I am trying to figure out a good way of smoking my oil. You would thing something like smoked canola oil would be easy to come by on the internet. I can’t find it at all. I am on a budget and don’t have much money for food, I want that nice smoky flavor like you get when you use your bacon grease to cook food. Everyone is so impressed by the flavor, but I really just need the smoke flavor. Alas the only smoked oil I can find for sale is more expensive extra virgin olive oil or avocado oil. I just want some nice cheap canola oil with a luxurious smoke flavor. Is that so much to ask? If you want something done right you have to do it yourself I’m afraid. I have an air pump for aquariums and air stones. I’m going to try using that to bubble it up through my oil. If it works maybe I’ll make a video to help the next poor bloke who wants a nice smoked flavor in his food

love it, thanks for the video. You've done this so meticulously.

As the above comment Thank You for Your knowledge and help. You have become my go to channel. Haddock and bacon thanks to you. Better cold smoker in process of being built. The haddock ended up in a superb Cullen Skink. Thank you so much.

And if u get too much case hardening Cryo vac yr meat and put in the fridge or freezer. Moisture equalisation will take place and moisture content will even itself throughout the meat Trust me. It works I do it all the time. Frozen biltong has no difference in taste or texture once defrosted lads

Fantastic tutorial episode. Well done!

Well done my friend. I’ve done this process several times with good results but you do it slightly differently. I will apply what I’ve learned from your video next time and see what happens. Thanks

You don’t use brown sugar in the brine?

great vids with good info

I'd mix the cure together first but as you say it will distribute itself.

Great video!

Any progress on clogging of the smoker? Did you find a pellet or chip that does not clog or is there any other method you’ve discovered to reduce, if not, eliminate clogging? I would like to be able to set my smoker while I’m at work, obviously clogging would pose an issue for me.

Did anyone try to make it?

I'm new to this cold smoking, my unit seems to work very well but it's a bit too small. I'll be looking to make something that will last and not need to be attended to...mine uses a venturi to pull the smoke out from the burn pot and inject it into the processing chamber, but it's ash requires tending. I felt the burn should start at the top, along with air injection to exit the burn chamber at the bottom. What is your experience and opinion?

Nice video... Thanks for tip :) I just want to ask you a question regarding the health of the drying product, especially regarding the contamination of bacteria, e.g., botulotoxin (which is produced by bacteria in anaerobicbic conditions). Do you have any experience with that situation or any recommendations on how to manage the whole process in home condition? Thanks a lot for your feedback. Marek.

Hi. I trust you can help. How big and many holes should I make at the bottom for the air to come in. I am using an old bar fridge (size) and have a computer fan to extract. Using two 100watt bulbs as heat source. Thanks. Good video.

What was the result of the original design with the mesh tower in the center?

will it work with trout / pickerel

This may be verboten, but does anyone eat the pies warm? It would seemingly enhance the flavor.

@coldsmoking - Questions for the Q&A session: I am a beginner in the charcurterie world and did a workshop about the topic using a special drying refrigerator which controls temp and humidity. You videos always use the drying bags methods and show good results, which is a preferable method, at least for beginners. How different are the results really? Can the drying bag method reach the same quality levels? What are the differences between Umai bags and the ones you use? Is it just a different brand or also a different technology? thank you for your great videos.

Does anyone know how long it would last vac sealed and frozen

Thank you for the knowledge. I'm learning to make cold-smoked salmon at home for the first time, as I like smoked salmon very much and it's always very expensive here where I live. Your video is very descriptive and knowledgeable. However, I'm a bit concerned about parasites in the salmon because it is cold-smoked at a very low temperature. From another website, I've learnt that it needs "deep-freezing" (the same treatment as in preparing Sushi) to kill parasites. So, on top of your method, I will also do deep-freezing. Thank you. God bless you! Best wishes from Thailand!

soon be time for a good smoker :)

The other guy wears gloves

Nicely done on the leg…. Noticed you soaked the wood, does that give a more mellow wood flavor or more harsh smoke flavor than dry chunks?

Did you do a video on making the smoke generator?

Following closely…. Keep it up man!

Oh yeah! Hantavirus honey! Really, that's all your going to do for them? Why not give them the honey from the dead out

Good video, as an avid biltong maker and living in Africa for 47 years you have managed to make a simple process so incredibly complicated. But biltong was produced and I hope it tasted lovely. Thank you. Cheers.

Looking at the Grigson book (she was a total legend when it comes to cookbooks) it's worth noting that Amazon UK are currently showing stocks of the Hardback edition of "Charcuterie and French Pork Cookery", used, in "very good" condition, for only £3.90-ish, *including P&P!* Needless to say, I availed myself in seconds flat, since any good cookbook (and hers are superb) is going to end up being spattered with all kinds of yummy stuff so hardly worth buying a new one :) (at £13 & £15).

Very nice, looking forward to see what you're going to do with it all. Last time I had those ribs was at gusti di frontiera festival at Argentinian stand. It was charcoal grilled their style and it was amazing. Sous vide then grilling or smoker baking in my opinion would give excellent result.. May as well try it myself sometimes 😅. Cheers.

can I come to yours to help

How about a smoked pork pie recipe to accompany the dolly?

What about doing some arbroath style smokies mate

If you need help with the tasting....... 😊

I might be wrong but surely if you vac seal your meat in the bags whilst curing it cannot get a lot of moisture out of the meat as there is nowhere for the moisture to go / settle !!

I always hang my fish in the smoker. Do you think there is any difference to hanging them as against laying them flat like you do ? Just thought the smoke gets to the side of the fish whilst hanging easier.