Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.
Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.
On Sun, 30 Dec 2018 22:25:51 +0000 (UTC), Nicodemus <[email protected]> wrote:
Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps, >>also information about the devices/equipment that can do this.
Here's a couple you can take a look at:
https://www.smokingmeatforums.com/
https://www.smoker-cooking.com/index.html
One of the best investments I've ever made for cold smoking or
supplementing hot smoke, was for a little gadget called the A-MAZE-N-PELLET-SMOKER 5X8
https://www.amazenproducts.com/
In article <[email protected]>
Nicodemus <[email protected]> writes:
Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps, >>also information about the devices/equipment that can do this.
I do not know specifically, but the National Center for Home Food Preservation does have a section on smoking. I don't do any smoking,
so I don't know how extensive it is.
<https://nchfp.uga.edu/>
Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.
On 12/30/2018 3:25 PM, Nicodemus wrote:
Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.
Google "cold smoke" (no quote marks). You'll get this:
https://en.wikipedia.org/wiki/Smoking_(cooking)#Cold_smoking
We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.
I've seen it done in an old disposed refrigerator.
The sausage smoked fer almost 1 entire week.
nb
notbob <[email protected]> wrote in news:[email protected]:
We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.
The sausage smoked fer almost 1 entire week.
Nice! I found a web site that has a lot of good info, when the shtf food
and water will come in handy. https://www.meatsandsausages.com/
On 1/4/2019 3:52 PM, Nicodemus wrote:
notbob <[email protected]> wrote in news:[email protected]:
We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The
shed we hung the sausage in had daylight showing between each wall
slat. IOW, lotta air! The smoke was jes a bit o' smoldering fruit
wood . About 2 arm-sized fruit tree limbs smoldering away in that
drafty ol' shed.
The sausage smoked fer almost 1 entire week.
Nice! I found a web site that has a lot of good info, when the shtf
food and water will come in handy. https://www.meatsandsausages.com/
Good website.
I will admit we compensated a willing butcher to loan us his
facilities.
Two "shares", which was 50 lbs. of finished sausages. The butcher
loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
sausage stuffer.
I got it all on VHS tape, except the smoking part, but I payed
attention. I've tasted similar products from refrigerators.
Cold smoking is easy, Jes "smoke it" in the Winter. ;)
nb
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