Cold Smoker

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Chuckwagon
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Cold Smoker

Post by Chuckwagon » Sun May 18, 2014 11:50

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
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! :D
Gulyás
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Post by Gulyás » Sun May 18, 2014 12:16

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.

Image

And I tried it out with smoking brisket......

Image

But now I'm busy with my gardening, these are my pepper babies in my home made glass house.

Image

Always monkeying around Joe. :mrgreen:
Failure to prepare is preparing to fail.
Gulyás
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Post by Gulyás » Sun May 18, 2014 19:44

Mr. CW, I was thinking, yes sometime I do that too..... :mrgreen:

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.
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Chuckwagon
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Post by Chuckwagon » Mon May 19, 2014 20:56

Gulyas,
Do you have any recommendations for beginners when they begin cold-smoking? Thanks pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Gulyás
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Post by Gulyás » Tue May 20, 2014 01:59

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.
Failure to prepare is preparing to fail.
snagman
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Post by snagman » Wed May 21, 2014 23:45

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..... :grin:
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Post by Gulyás » Thu May 22, 2014 01:09

Thank you Gus, gardening is one of my hobbies.
Failure to prepare is preparing to fail.
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