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Safety when curing, preserving and smoking
Tue 7-Aug-12
6:19 pm
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SumpRat
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I have just checked my last piece of smoked trout that was smoked 12 days ago and it smells and tastes just fine.

 

It was cured in a salt and sugar (2/3  1/3 ratio) for about an hour. It was then washed and cold water and then smoked at around 50 degrees celcius for several hours then vacuum packed. It has been kept in a fridge ever since.

 

Are there any food hygiene experts on the forum who can tell me how long it should last. A commercial web site selling smoked fish says about 4 weeks.

I shall make sandwiches with it tomorrow and report back runaway

 

ScaredyRat

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Wed 8-Aug-12
8:20 pm
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SumpRat
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Well the smoked trout sandwiches  I had today were very tasty and so far no flaming_nora reactions.  ok

 

They had a slight salty taste which I think is good as the salt will continue to preserve it.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Thu 9-Aug-12
10:34 am
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Toffeeapple
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Good to see that you are still with us Simon!

I'll try that again!

Thu 9-Aug-12
4:53 pm
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SumpRat
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Toffeeapple said:

Good to see that you are still with us Simon!

Thanks, survived the night as well ok

 

However..... HOW THE monster do I get rid of the smoked trout smell ponderout of my coolbox doh

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Thu 9-Aug-12
5:49 pm
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Hattie
Bucks/Oxon Border

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Hi Simon,

Soak it overnight in a solution of white vinegar & bicarbonate of soda mixed with hot water, that should take the smell away. Put it in a large bowl as it will all froth up.

 

Glad you are still alive.....!!  big_laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 9-Aug-12
5:58 pm
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SumpRat
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Hattie said:

Hi Simon,

Soak it overnight in a solution of white vinegar & bicarbonate of soda mixed with hot water, that should take the smell away. Put it in a large bowl as it will all froth up.

 

Glad you are still alive.....!!  big_laugh

Thanks Hattie

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Thu 9-Aug-12
6:31 pm
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Toffeeapple
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That is the mixture that I use to clean my teapot too, it strips all the accumulated tannin out of the pot and looks spectacular!

I'll try that again!

Fri 12-Oct-12
10:11 pm
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SumpRat
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I have just received my order of 2 Kgs of proper all purpose curing salt  This has sodium nitrate and sodium nitrite as a proper preservative / bactericide.ok

Just got to work out how to use it. what_the_heck

I also purchased a bag of garlic and chilli biltong cure, enough for about 25 Kgs of biltong  surprised

 

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CuredRat

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Sat 13-Oct-12
8:50 am
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Rob12
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Hi SumpRat, isn't the all purpose curing salt a full replacement for salt in a cured meat recipe?  No need to calculate the 2.6 g per kg of meat as you would if adding the curing element to a salt blend as far as I know.

Sat 13-Oct-12
10:34 am
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SumpRat
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Hi Rob.

Yes I think you are right, so if I want a sweet cure then I can add sugar.
Also I think I can use a lot less of it than I do with a 75%/25% salt/sugar cure. This is because it has nitrites in it. Not a lot gets past that smile

 

Spotted you on suasagemaking.org ok

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

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