Cold Smoker
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Cold Smoker
Joe (Gulyas) my friend,
Your cold smoker is a beautiful set up. And it looks like you put it to good use too. What's next pal? Do you ever make Krainerwurst?
Best Wishes,
Chuckwagon
Your cold smoker is a beautiful set up. And it looks like you put it to good use too. What's next pal? Do you ever make Krainerwurst?
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Mon May 19, 2014 20:53, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hi Mr CW,
I made lots of changes since, mostly improvements, because life is a continues change, I put my new setup on a cart.
This is my other/smaller smoker.
And I tried it out with smoking brisket......
But now I'm busy with my gardening, these are my pepper babies in my home made glass house.
Always monkeying around Joe.
I made lots of changes since, mostly improvements, because life is a continues change, I put my new setup on a cart.
This is my other/smaller smoker.
And I tried it out with smoking brisket......
But now I'm busy with my gardening, these are my pepper babies in my home made glass house.
Always monkeying around Joe.
Failure to prepare is preparing to fail.
Mr. CW, I was thinking, yes sometime I do that too.....
Next time maybe I'll try to make Pick szalámi, also known as Szegedi szalámi.
Of course not the original, that's impossible, but I have a recipe that comes very close to it.
https://www.google.com/search?q=szegedi ... =867&dpr=1
Have to figure out the mold for it......
Next time maybe I'll try to make Pick szalámi, also known as Szegedi szalámi.
Of course not the original, that's impossible, but I have a recipe that comes very close to it.
https://www.google.com/search?q=szegedi ... =867&dpr=1
Have to figure out the mold for it......
Failure to prepare is preparing to fail.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi CW,
Cold smoking is easiest in the cold climates, but it can be done at warmer places too, if one can create artificial place/condition for it.
The important thing is, that it's done after the meat is cured, because it's just fresh meat before that. It takes about 3-4 days for sausages, more for salamis, and the casing have to be dry. It's mostly for flavoring, but also helps to preserve the meat.
Cold smoking is the beginning of the drying process.
Cold smoking is easiest in the cold climates, but it can be done at warmer places too, if one can create artificial place/condition for it.
The important thing is, that it's done after the meat is cured, because it's just fresh meat before that. It takes about 3-4 days for sausages, more for salamis, and the casing have to be dry. It's mostly for flavoring, but also helps to preserve the meat.
Cold smoking is the beginning of the drying process.
Failure to prepare is preparing to fail.
I would add a couple of points re cold smoking if I may. Do not exceed 30° C at any time in the smoker, make sure that there is incoming air mixing with the smoke, a rest period between smoke sessions will result in better smoke flavour, and the wood used has a marked effect also.
Gulyás, what a meticulous person you are with everything you have shown us, that hot house is immaculate ! Wouldn't mind seeing your kitchen.....
Gulyás, what a meticulous person you are with everything you have shown us, that hot house is immaculate ! Wouldn't mind seeing your kitchen.....