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It seems remedial that that the herbs and salts would be blended together then evenly rubbed over the meat. Tossing individually in the bag seems 🙄

Well done great work 👏 I am figuring I could do the same thing with a beautiful Rainbow 🌈 Trout from the Taupo Region here in New Zealand 🇳🇿. Love the job u did and would love the chance to look at your plans for the smoker. Craig

Sorry, the music drowned you out. Good advice is to not use a music background at all, if/when people are talking. Just sayin'.

Can this be eaten without cooking, after the curing and smoking process? It looked a lot like cold cuts. I'm going to make this this holiday season when it's cooler. Thank you

Thanks for that, you made it all look so simple for this old 82-year-old retired chef. I have just built myself a smoking cabinet and now I had better learn to drive it. Surprised that Kippers require such a long smoking time but, hey, looks worth waiting for. Thanks for such a good video.

I'm interested in making of these in the coming days. Can these DIY cardboard smokers double as a hot smoker as well? Also, might be slightly off topic, but I've been seeing smoking recipes that asks for temps like 70-75c (boneless ham) or 100c (pork liver), how would one achieve and maintain those temps? Though the use of heating elements like an electric stove perhaps? Also, in regards to the aforementioned ham, immediately after hot smoking, the recipe calls for a boil for heat treatment, as the meat was only salted for a few days and smoked. I'm thinking of sous vide as a stable way of achieving the ideal internal temps, I would like to know your thoughts on this. Aside from meats, I'm looking forward to impart some smoke to soy sauce and butter. Hope to hear from you soon, cheers!

Please tell me what music is playing in the background when the narrator is speaking. Sounds like electronic hurdy gurdy.

❤👍🏼💥

Where to find the gold salmon mat??

Is it not better to take the meat out of the fridge the night before cooking…so you are cooking it from ambient temperature rather than from fridge temperature?

Do you mind giving a breakdown of what it costs for a trip like this?, would help a lot of people who have thought about it but haven't a clue how much it is. Great Video, The skipper and boat gave a good trip.

Hi Turan, I'm Hamish Oliver from Cape Town South Africa, hope this finds you well, I've seen a couple of biltong boxes, and most of them got a light inside, do you think I should put a light in my box? Please advise, regards

Or you can use rubbing alcohol and salt. Just like you would clean your....... Well, IYKYAK

Great video. What happens to the fish you catch? Do you keep some and sell the rest to the local restaurants?

That bass was a beauty! Some fine eating there

Hello Turan, what is the volume of that wooden smoke chamber? I am I interested in the volume of chamber to smoking time ratio using a cold smoke generator similar to yours. I use a galvenised bin that is 60 liters. Cheers Adam

Have you thought of producing and selling biscuits that can be used in a Bradley Smoker. If they are significanty cheaper than the Bradley biscuits I'd buy them from you.

$150 is dirt cheap. UK lol/

How long would it stay fresh if i made this and went camping? I was thinking about taking whole pieces and putting them in a paper wrap or plastic vacuum bag and just slicing bits off as and when i need it. No cooler or fridge. Just in my backpack. Any ideas how long? And can i do this with just meat and salt no vinegar or anything else?

Looks like a great piece of kit. Have tried chucking a small cold cut of meat in there?

Hi, I have been smoking for more than 4 years especially salmon. Can you advise me on how and when I can add additional flavours to my cold smoked salmon. My wife saw Waitrose selling honey flavoured smoked salmon and asked me if I could produce it. Thanks in advance Ron.

great video thank you - very clear and answers all the questions and removes any mystique which others try to insert :)🙂

I like this but I'm not a fan of cold smoking in the house, I am not sure the Comd-in-Chief would let me anyway. Its a really good bit of kit though and it looks amazing quality.

If you haven't got a vacuum packer, can you tightly wrap the meat in clingfilm?

What, no brown sugar mixed with the salt cure?

Question: Can I smoke wild sockeye salmon potions from the store? Is it safe in terms of parasites/health concerns? Thank you!

Ello been waiting for a vid on brisola for over a year lol . Please please can u show a recipe for that 🙏

I'm sorry but this isn't traditional South African Biltong. You did however, go to a lot of trouble.

Hiya lovely looking pie, Would you know if Hockys deliver??

mine comes out of curing tomorrow, can't wait.

Hello, love this recipe. But the last time I tried it, although the meat had a fabulous taste, it had a slightly gelatinous texture; it wasn’t as tender as the cuppa I’m used to eating in Italy. Do you know why this might be?

Just wondering why you didn't weigh down the fish while in the fridge overnight? Thanks

Hello there, new subscriber here. Greetings from Huddersfield. Please can i ask where you got that beautiful oak pie dolly from, thank you.

Great tip. I always did the freezer thing but the board is obvious when you've seen it done. Do you dry your EQC bacon before slicing and vacpacking? Using the standard salt levels how long do you recomend keeping the bacon once vacpacked? Cheers Adam

Wonderful video, I just built my white oak port/rum barrel smoker and I’m curing my first pieces of salmon tonight and will hopefully cold smoke tomorrow. I’m using a fine salt to expedite the process because of excitement but have a beautiful piece I will take my time on the next go round. Thanks

thank you for a beautiful vdo. love it.

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?