Cold smoking experiences
Feb 15, 2011 | 3:40 am
#1
Original Poster
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,968
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 .......
Anyone else any experience or comments specifically about COLD smoking for a smoking newby?
Thanks in advance.
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 .......
Anyone else any experience or comments specifically about COLD smoking for a smoking newby?
Thanks in advance.
Last edited by uk1; Feb 15, 2011 at 3:45 am
Feb 15, 2011 | 2:48 pm
#5
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
Unless you're opposed to nitrites, it turns out much better if you use curing salt in the brine.
Feb 17, 2011 | 8:58 am
#7
Join Date: Aug 2008
Posts: 289
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.
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.
Feb 17, 2011 | 9:15 am
#8
Original Poster
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,968
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........
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........