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bodger

My first ever go at cold smoking.

Last night, I had my very first go at cold smoking and it worked pretty well. Well at least I think so.
I made a DIY smoker years ago out of two old drums bolted on top of each other and I've had cold smoke generator unopened its box for ages. For some reason or other, I've never gotten around to using them and they've just been stashed in a corner of the barn.
Using some bought in oak dust I smoked a lump of Cheddar cheese and a lump of Red Leicester. We also did a Gloucester Old Spot Cumberland Sausage and they turned out really nice.
Everything was very simple and I might be tempted to try something a little more complicated next time.
Dave C

Got my mouth watering  
midlandsman

I'm glad to hear that it went well, did you use a ProQ cold smoke gerator?

Just my opinion, but I'd be loath to cold smoke sausage without cure in it. You've got the minced meat in the temperature  'danger zone' in anaerobic conditions for a too long for comfort.

MM
Border

Next time mate put a piece of brie in the smoker, with some apple sawdust or chips..........fantastic.

Smoked salt is something else I do regularly.
bodger

midlandsman wrote:
I'm glad to hear that it went well, did you use a ProQ cold smoke gerator?

Just my opinion, but I'd be loath to cold smoke sausage without cure in it. You've got the minced meat in the temperature  'danger zone' in anaerobic conditions for a too long for comfort.

MM


I'll take note of that MM, it didn't have a cure in it. I was a bit desperate for something to bung in with the cheese. I ate some a few hours ago and touchwood, I'm still OK. I never thought of that.

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