Ingredients Instructions Brining The Chicken Combine all the ingredients for the brine in a dish deep and mix well, enough to also include the chicken Place in chicken and keep submerged in the brine, between 1-3days is ideal Smoking The Chicken After the chicken has been brined pat dry, remove any spices that have stuck […]
Ingredients Instructions Curing The Turkey In a large container, be sure that this will fit in your fridge, combine all the ingredients with 1L of water and mix well until the salt and sugar have dissolved Add the turkey to the container and top up with water until the turkey is submerged Allow the turkey […]
Ingredients Instructions The Roast Combine all the ingredients except the spice rub into an appropriate container and allow the turkey to brine up to 5 days Once you have allowed your turkey to cure in the brine removed and pat dry, allow any liquid in the cavity to drain out also Clean and chop the […]
Ingredients Instructions The Dumpling Dough In a small pot scald the milk with the butter Add chopped dates and bicarb Remove from heat and allow to cool to just above room temp Once cooled combine all the ingredients into a medium sized bowl and mix well Cool in the fridge Once chilled, dampen your hands […]
Ingredients Instructions Curing The Duck To cure the duck combine all the ingredients in a bowl, mix well, and stuff into the gut cavity of the duck Place in refrigeration uncovered to dry for 8hrs- 3 days After a minimum of 8hrs or maximum of 3 days remove the cure Allow the duck skin to […]
Ingredients 1kg unbleached bakers flour/ plain flour 15g dry yeast 570ml Luke warm water 50g brown sugar 20g salt 20ml vegetable oil 1cup Mixed dried fruit 1/4cup walnuts 1tsp mixed spice 1/2tsp ground ginger 30ml brandy Instructions Chop the died fruits and nuts into small pieces, approximately the size of your fingernail, place in a […]
Ingredients Instructions For the cheeks Massage the miso onto the beef cheeks and dust lightly with pepper Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks into a suitable dish or wrap in foil with […]
Ingredients Instructions Smoking The Sardines If required rinse off loose scales and residue left in the stomach cavity of the fish. Pat dry with paper towel Lay your Sardines on a flat tray and generously dress the sardines with the soy sauce, maple syrup, cracked pepper and olive oil Allow you sardines to lightly cure […]
Our Drum Smoker Wheel Kits enable you to easily move your Smoker around allowing you to show off your brand new Smoker in any position! What is included? Our wheel kits provide you with all the necessary parts needed to get your smokers rolling! 4 Wheel Casters 4 Caster Seats Bolt Kit Instruction Diagram What […]
