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28 December 2013, 15:17
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#121
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RIBnet admin team
Country: Ireland
Length: 4m +
Join Date: Feb 2008
Posts: 14,909
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Quote:
Originally Posted by tonymac
I'll possibly get as much of that as I got of the cake you brought over last year!!
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:-P
I got cake 
Hmmm. Chilled still Irish Cider, Pikey's Special Salmon, a wheaten loaf and a lemon. Picnic!
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28 December 2013, 15:24
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#122
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Member
Country: UK - England
Town: South Yorks
Boat name: Black Pig
Make: Ribcraft
Length: 5m +
Engine: DF140a
MMSI: 235111389
Join Date: Feb 2008
Posts: 12,178
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Quote:
Originally Posted by willk
:-P
I got cake
Hmmm. Chilled still Irish Cider, Pikey's Special Salmon, a wheaten loaf and a lemon. Picnic! |
Sounds good to me, just need the "T"ster to get things sorted 
__________________
Rule#2: Never argue with an idiot. He'll drag you down to his level & then beat you with experience.
Rule#3: Tha' can't educate pork.
Rule#4: Don't feed the troll
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28 December 2013, 17:07
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#123
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Quote:
Originally Posted by Pikey Dave
A couple of sides ready for New Year's Eve , just taken them out of the smoker. Cured in Demerara sugar, sea salt, Old Pultney & crushed coriander seeds. After that, 18hrs over oak smoke. Should go down well with a nice Islay or 3
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Funny you should post this up, I've just done two sides as well, I do a dry brine with curing salt and Muscovado sugar then smoke them for 12hrs over 75% Apple wood chips and 25% Oak chips.
I've also sorted my meat freezer too with 10kg of Venison sausages, 6kg pheasant sausages and 5 kg of bacon, I smoked the bacon whilst doing the Salmon.
I've still got half a haunch here to turn in to Venison Jerky tomorrow.
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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28 December 2013, 18:47
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#124
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Member
Country: UK - Scotland
Town: Glasgow
Boat name: stramash
Make: Tornado
Length: 5m +
Engine: Etec 90
Join Date: Feb 2006
Posts: 5,090
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You boys are giving me a real hunger
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28 December 2013, 18:56
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#125
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RIBnet admin team
Country: Ireland
Length: 4m +
Join Date: Feb 2008
Posts: 14,909
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Quote:
Originally Posted by Bigmuz7
You boys are giving me a real hunger |
Yeah, yummy! 
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28 December 2013, 19:28
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#126
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Member
Country: UK - Wales
Town: west mids /tywyn
Boat name: HAWK
Make: RIBCRAFT/ Suzuki 250
Length: 7m +
Engine: Tohatsu 3.8/15hpsuzi
MMSI: 235086594
Join Date: Apr 2008
Posts: 4,270
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Quote:
Originally Posted by Pikey Dave
Sounds good to me, just need the "T"ster to get things sorted |
Working on it PD
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When you get to the end of your rope..tie a knot and hang on..!!
Aberdovey Ribs
B.I.O.C.Member
B.S. LEADER |
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28 December 2013, 20:18
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#127
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Member
Country: UK - England
Town: South Yorks
Boat name: Black Pig
Make: Ribcraft
Length: 5m +
Engine: DF140a
MMSI: 235111389
Join Date: Feb 2008
Posts: 12,178
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Quote:
Originally Posted by A1an
Funny you should post this up, I've just done two sides as well, I do a dry brine with curing salt and Muscovado sugar then smoke them for 12hrs over 75% Apple wood chips and 25% Oak chips.
I've also sorted my meat freezer too with 10kg of Venison sausages, 6kg pheasant sausages and 5 kg of bacon, I smoked the bacon whilst doing the Salmon.
I've still got half a haunch here to turn in to Venison Jerky tomorrow.
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Respect
__________________
Rule#2: Never argue with an idiot. He'll drag you down to his level & then beat you with experience.
Rule#3: Tha' can't educate pork.
Rule#4: Don't feed the troll
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01 January 2014, 21:00
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#128
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Jerky drying nicely...
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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21 January 2014, 21:29
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#129
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Venison breosola, like Parma ham.
Brining in salt, wine, rosemary, thyme, garlic, and various veg.
5 days in brine, cut in to two cuts then wrapped and strung.
3 months air drying then eaten with some figs and a fine Red.
I'm drooling.
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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21 January 2014, 21:34
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#130
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Member
Country: UK - England
Town: Ashton-under-Lyne Lancs
Boat name: IMOGEN
Make: Air-Craft 5.4
Length: 5m +
Engine: Suzuki df70a
MMSI: 235087492
Join Date: May 2010
Posts: 7,078
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Looks delicious A1an, but may I say, you are far too refined to be a member of the B.S. 
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Member of S.A.B.S. (Lancashire Division)
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21 January 2014, 21:39
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#131
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Quote:
Originally Posted by kerny
Looks delicious Alan, but may I say, you are far too refined to be a member of the B.S. |
I like my women cheap and nasty though!
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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21 January 2014, 21:41
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#132
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Member
Country: UK - England
Town: Ashton-under-Lyne Lancs
Boat name: IMOGEN
Make: Air-Craft 5.4
Length: 5m +
Engine: Suzuki df70a
MMSI: 235087492
Join Date: May 2010
Posts: 7,078
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Quote:
Originally Posted by A1an
I like my women cheap and nasty though!
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Mmm!! I suppose TT could always bite the pilow then 
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Member of S.A.B.S. (Lancashire Division)
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21 January 2014, 22:01
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#133
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Member
Country: Ireland
Town: Belfast
Boat name: Cait
Make: Humber
Length: 5m +
Engine: 90hp Opti
Join Date: May 2007
Posts: 909
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Quote:
Originally Posted by kerny
Mmm!! I suppose TT could always bite the pilow then |
__________________
-**-**-**-**-**-**-**-**-**-**-**-**
Any meaning read into my message is the product of your own mind...
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22 January 2014, 21:25
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#134
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Member
Country: UK - England
Town: South Yorks
Boat name: Black Pig
Make: Ribcraft
Length: 5m +
Engine: DF140a
MMSI: 235111389
Join Date: Feb 2008
Posts: 12,178
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Quote:
Originally Posted by A1an
Venison breosola, like Parma ham.
Brining in salt, wine, rosemary, thyme, garlic, and various veg.
5 days in brine, cut in to two cuts then wrapped and strung.
3 months air drying then eaten with some figs and a fine Red.
I'm drooling.
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Top job which cut are you using Alan?
__________________
Rule#2: Never argue with an idiot. He'll drag you down to his level & then beat you with experience.
Rule#3: Tha' can't educate pork.
Rule#4: Don't feed the troll
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22 January 2014, 22:21
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#135
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Quote:
Originally Posted by Pikey Dave
Top job which cut are you using Alan? |
I used the whole haunch, deboned it and split it lengthways.
I have seen it done with the loin but by the time it dries out there isn't a lot to it.
A whole haunch may seem a little ott but I have an endless supply of it.
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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22 January 2014, 22:24
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#136
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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23 January 2014, 17:44
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#137
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Member
Country: UK - England
Town: South Yorks
Boat name: Black Pig
Make: Ribcraft
Length: 5m +
Engine: DF140a
MMSI: 235111389
Join Date: Feb 2008
Posts: 12,178
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Quote:
Originally Posted by A1an
Itl be spot on by the time the ERR comes round so il take a bit down there and snack away with a nice Jura.
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Have you tried cold smoking some?
__________________
Rule#2: Never argue with an idiot. He'll drag you down to his level & then beat you with experience.
Rule#3: Tha' can't educate pork.
Rule#4: Don't feed the troll
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23 January 2014, 18:03
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#138
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Quote:
Originally Posted by Pikey Dave
Have you tried cold smoking some? |
Nope, it's something I've never tried, done plenty of Salmon and Trout though.
*goes to google a smoked venison recipe*
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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23 January 2014, 19:03
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#139
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Member
Country: UK - Scotland
Town: Fort William
Make: Ribcraft 585
Length: 5m +
Engine: Yamaha F115
Join Date: Mar 2012
Posts: 2,919
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Found one, looks pretty straight forward.
I've got 5 hinds to shoot in a plantation tomorrow so one of them will be meeting the salt dish!
__________________
There is a place on this planet for all of Gods creatures.........right next to my tatties and gravy.
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23 January 2014, 20:26
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#140
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Member
Country: UK - Scotland
Town: Glasgow
Boat name: stramash
Make: Tornado
Length: 5m +
Engine: Etec 90
Join Date: Feb 2006
Posts: 5,090
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Quote:
Originally Posted by kerny
Looks delicious A1an,
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Agreed .. I'm liking the tecniques here 
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BLACK PIG
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