Cold smoking experiences
 

In order to improve the range of our home-dining experiences I'm about to play with cold smoking.

I've found a brick cavity underneath my beehive oven and I've bought a ProQ smoke generator, a supply of dust, a
Tesco shoe rack (I'm really pleased with the inventivenss of this!), an overdoor hanger for mackerel, and I've ordered some frozen salmon and mackerel and I'm ready to go ......... I'm planning to brine in rock salt and molasses sugar and then I'm a smoking .......:D

Anyone else any experience or comments specifically about COLD smoking for a smoking newby?

Thanks in advance.

Ah, and there was me about to post my experiences of having a ciggie after landing at Ilulissat...

Having had to pass Biggleswade on my way back home to Little Paxton for many years I understand your excitement of visiting Ilulissat ..............:D

I was going to mention all the ancient ones out on the frigid patios at the local mountain casinos in Colorado...

Unless you're opposed to nitrites, it turns out much better if you use curing salt in the brine.

I'm wary of nitrites ... but thanks for the suggestion and pointer.

Salmon and pork bellies arrive today ......... have got some cheese and some mackerel. Everything is ready ........

I've never smoked fish, but as far as cheese goes, my experience is:

a) use inexpensive cheese. The smoke flavor overpowers any subtle flavors in the cheese

b) don't smoke the cheese for more than an hour,

c) smoke cheese when it's cold outside. I usually wait until it's -10 to -20 F.

Thanks - I'm going to try gouda and red leicester in the first lot. As it's experimental I'm splitting each into 4 pieces and giving each different times. I'm also trying pork belly, salmon (some flat bits and some fillet chunks), trout, and mackerel. I'm using oak first off.

I've made a brine or mollases suger (20%), salt (10%), a touch of soy and a touch of worcester sauce. Oh the uncertainty of it all........