In the UK there is a lot of cultural diversity and most of these people try access the food which is traditional to them but often those foods and the ingredients that go into these dishes can be illegal to buy. Smokies are no different, they are a traditional food to some West African countries but in the UK they are illegal to produce and sell. This has been the case throughout Europe since 1987 when they were outlawed.
The term Smokie referees to the way the meat is prepared, a sheep or goat is sheered, hung up and then blow torched with its skin and innards left in tact, when it’s sold to the consumer its then recooked so that a smoke flavor can be part of the food they would like to eat. This film sets about investigating the UK underground market for this particular type of food.
After hearing the people talk about the taste of the skin, It may be they are really talking about the taste of the blood that is partially cooked on the surface.
If the animal was gutted and exsanguinated before torching, I’ll bet those folks would notice the difference. Hmm…
How about using Hypochlorous Acid? Shear ( or shave ) the cacass. Check for obvious lesions. Torch it up. Pressure clean. Gut it up. Gently pressue rinse the cavity. Dip and rotate thoroughly in a tank of Hypochlorous Acid. Quicky cool the meat, preferably in smaller cuts.
Hypochlorous Acid is easy and cheap to make onsite. Water, salt, citric acid and electricity.
Wow that is one attractive presenter. Actually seems half bright too.