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Venison Pies


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#16 jok

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Posted 05 February 2016 - 08:27 am

I wondered about that Tiercel. As said I've a lovely home made smoker and think I'm going to have a go. Anyone else any thoughts ?
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#17 jok

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Posted 05 February 2016 - 09:08 am

Ready for the egg wash.

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#18 Tiercel

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Posted 05 February 2016 - 09:36 am

I wondered about that Tiercel. As said I've a lovely home made smoker and think I'm going to have a go. Anyone else any thoughts ?

Just remember you need a cold smoker for cheese.

 

TC



#19 Mister Gain

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Posted 05 February 2016 - 09:50 am

I made a smoker from a 2 drawer filing cabinet. It has a hole in the bottom where a burner ring sits, which is used for hot smoking. If I need to cold smoke, there is a metal flap which folds down covering the hole, and I use a ProQ cold smoke generator from macsbbq.com, which smokes for up to 10 hours. I tested cheese on it using a rubbery old piece of edam (is that really cheese?) and oak dust and it actually made it edible. For hot smoking I have a metal container which I fill with white oak shavings.

 

I tried to attach a picture but this site is really playing me up for posting and uploading pics, it's very hit and miss, every other site/forum works perfectly.

 

Trying to post a few pics again, hope it works.

 

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Edited by Mister Gain, 05 February 2016 - 10:53 am.

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#20 devon flighter

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Posted 05 February 2016 - 10:37 am

you are some cook jok hats off to you  :thumbs:  everything you post seems gorgeous "im big enough without getting inspired by all this food :laugh: " without derailing the thread any chance of putting up some pics and description of your home made smoker its high on the agenda here once the weather picks up ,im thinking of using a 47kg propane cylinder as the chamber with racks in and feed from another thats going to be a cimnera or doubling up as a smoke generator with some sort of smoke generator to put in as required ,please start a new thread if you like  ;) or anyone else with smokers 



#21 low plains drifter

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Posted 05 February 2016 - 11:15 am

Just a word of warning about the apple wood smoked cheddar, most of it is smoked flavour added to processed cheese, it is not actually smoked. Bloody horrible stuff.
 
TC

Just mass produced garbage then eh TC, well that wont do for one of Joks efforts with the home made pastry, but it goes alright on my jacket tatties with hare, or venison casserole, i'll have to get myself down to the farmers market on the third saturday of every month at Tynemouth train station, and see what i am missing out on, it's just too easy to buy all kinds of crud from the big shops these days
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#22 Accip74

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Posted 05 February 2016 - 11:33 am

Inspired by this thread I'm just starting my venison & lamb kidney pie now.......;-)Attached File  image.jpg   92.39KB   0 downloads
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#23 devon flighter

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Posted 05 February 2016 - 11:42 am

first class mr g :thumbs: ! how do you find the ProQ cold smoke generator? i had looked at them a while back and they do seem to be what i need ,do they keep alight ok ?,what did you use for your door ? it all looks very well set up 



#24 Mister Gain

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Posted 05 February 2016 - 11:53 am

Devon flighter, yes, they stay alight well... BUT... only use their dust. A sausagemaking forum I used to use, lots of guys had trouble when they sourced their dust from other/cheaper places to try to save a few bob, but as I sourced mine from macsbbq I have never had a problem. I see they produce a larger version of the original smoker now, but not heard any feedback on that. It seems expensive for what it is, as does the dust, but I don't mind paying an extra couple of bob for a quality end product.

I have tried hickory smoke powder and liquid smoke to acquire the smoke taste on bacon but it wasn't quite right. The ProQ does a much better job.

 

The door of my smoker is made by joining the 2 filing draw fronts, I then put a hardwood frame inside just to accomodate some oven rope as a seal so's not to smoke everybody out if I am hot smoking as it's under a covered pergola next to the BBQ by the table. It also has a small vent/chimney for flow of smoke


Edited by Mister Gain, 05 February 2016 - 11:58 am.

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#25 jok

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Posted 05 February 2016 - 12:05 pm

My 'little smoker' but it does the job. Took about an hour to make. Sits on the bench.No worries.

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#26 low plains drifter

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Posted 05 February 2016 - 12:05 pm

we do a venison and kidney pie "well we do a batch of mix to freeze and then thaw it out and put a puff pastry top on when were ready to eat
 
3kg venison chunks
1.5kg kidney chuncks
6 decent onions chopped and softened in butter
2 tins chopped tomatoes
3tbs tomato puree
bottle stout 
 
 
flour the venison and kidney  then flash fry to brown ,remove from pan chuck in butter and onions to soften then put in tomatoes and puree bring to boil ,add the stout and chuck meat back in and simmer for a bout  15 mins to thicken (usually ok but if not add a bit of cornflour) then box up and freeze until ready then put in a dish and chuck a piece of puff pastry on top and cook for about 20/25 mins until the pastry is done

Sounds good DF, think i'd replace the kidney with sausage or something else though, like the look of the big fella in your avatar, there is one like that at a place where i sometimes exercise my dogs, he can run like the wind, and provides the owner with rabbit and roe venison believe it or not

#27 Mister Gain

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Posted 05 February 2016 - 12:12 pm

This is the eating outside setup in my garden, being covered with twin wall poly we don't worry when it rains. We even BBQ stuff in the winter and fetch it in to eat. You can see the smoker alongside the BBQ.

 

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#28 devon flighter

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Posted 05 February 2016 - 02:37 pm

jok is your burner under the smoker and is it run off the propane bottle ? SORRY LPD I REALLY DID NOT WANT YOUR THREAD DERAILED  !!! the dog in the avatar is quite versatile ahem :thumbs:  !!!!!!!!! very smart mr g were trying for something similar with a covered  outside cooking eating,relaxing area ,we moved a couple of years back and slowly getting there the garden is now just past the buildding site stage and needs the ornamental planting sorted ! next stage is a smoker/chimnera/bbq i really have a thing for smoked venison :thumbs: and fancy smoking a roe leg on the bone . 


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#29 low plains drifter

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Posted 05 February 2016 - 03:26 pm

No problem DF, it's all interesting to me aswell, nothing better than using your imagination, and trying to do justice to your chosen quarry, it's all part of the lifestyle
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#30 tb25

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Posted 05 February 2016 - 04:14 pm

That's a lovely seating..eating erea that.very smart




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