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bodger

New cold smoker?

I've seen one of these this afternoon and I'm pretty impressed with it. It should work a treat with the little smoke generator that I have.

http://www.therange.co.uk/houston...-bbqs/the-range/fcp-product/70922

I wont use it as a BBQ so it should last for ages for me.
rhino

What about these
http://www.ebay.co.uk/itm/Meat-Sm...tDomain_3&hash=item4d2f01d639

http://www.ebay.co.uk/itm/LARGE-B...tDomain_3&hash=item5b0b971688
bodger

The one that I saw today was so very simple and to be honest, suited my hobby level requirements to a tee.  
Gareth

Gentlemen.

Can you both hold just there.

I seem to recall a posting a few years back (about 6 years ago!) that cold smoked meat products for whole or retail sale had to be smoked in a temperature controlled environment, and for some obscure reason I recall that for raw meat products the (calibrated) temperature was 4*C. N.B. Refrigeration temperatures. I also recall that the only way that a small producer could effectively achieve this was with a reasonably expensive cold smoking machine................ I know that I sometimes horrify Midlandsman (and others) with reports of Chicken breasts and other raw meats cold smoked for 8 or 9 hours overnight at ambient air temperatures during the summer months.

Alternatively you have to hot smoke, which is in essence also a cooking process. So you would then be producing and offering for sale a pre-cooked product.

We have a recently opened smoke house here in Norwich (1/2 mile away) in what was the Ketts Tavern, and I know for a fact that they will not produce any cold smoked meats, meat based products or fish. Everything they smoke that is for sale to the public or to other establishments is hot smoked.
bodger

Can you hold it there too Gareth? I don't recall me saying anything about wanting to smoke food for either wholesale or retail sale.

bodger wrote:
The one that I saw today was so very simple and to be honest, suited my hobby level requirements to a tee.  
Gareth

Neither of you may not have mentioned it in this particular thread, but Rhino mentioned it in another one 2 weeks back, and I'll bet a penny to a pound that you have already been contemplating cold smoking as an addition to your porky empire.

And why buy the new BBQ/smoker............. I thought you had two modified oil drums bolted together and were using them as a cold smoker chamber.
bodger

You've just lost your bet.   I've absolutely no intention of smoking any food commercially.
The little gizmo that I mentioned in MY post, is a much handier size than the  two 55 gallon oil tanks strapped together that I use now and that's why I'm going to buy one. As long as I have your permission of course.
rhino

I and my son were looking into making one then I saw these but I wasn't particularly looking at them as part of a commercial production as I thought them too small. Good enough for friends and family. To be honest there's enough crap surrounding the sausage thing.
On that front I had a mincer given me and I may look to sourcing a trailer as a white room if it seems to be working. First production this week. Not for sale but giveaways.
The information on cold smoking is useful as I felt I'd prefer to cold smoke than hot but no worries, the way round that would be use liquid smoke in the mix. Not the same but better than nowt. There's so much legislation around to stop people getting forward and yet I was round the back of a fast food outlet the other day and it was a midden.
I'll try to post some pics of the sausaging.
welshboy

Guys you might want to read this

Smoked food and cancer.
Fritz W, Sos K.
Abstract

Smoking is a well-known source of food contaminated caused by carcinogenic polycyclic aromatic hydrocarbons. Epidemiological studies indicates a statistical correlation between the increased occurrence of cancer of the intestinal tract and the frequent intake of smoked foods. As observed during the last 10 years in a certain district of Hungary with a Slovenian population, the percentage of stomach cancer among all types of cancer is nearly twice as high (47-50%) as in Hungary altogether (29.9%). In this special district, predominantly home-smoked meat products are consumed. Using identical techniques, the authors investigated the contamination of smoked foodstuffs by carcinogenic, cocarcinogenic and other polyaromatic hydrocarbons in the German Democratic Republic and in Hungary. No significant differences have been found either in the average values or in the ranges of the benzo(a)pyrene (BaP) contents in meats smoked by industrial processes used in the GDR and in Hungary. In the GDR, industrially smoked foods contain on average 0.43 micrograms/kg, products smoked in handicraft workshops 0.76 micrograms/kg, home-smoked products 0.74 micrograms/kg. The mean BaP content of all smoked meat and sausage products amounts of 0.55 micrograms/kg. In Hungary, the following average values have been found: 0.6 micrograms/kg for industrially smoked products, 0.74 micrograms/kg for home-smoked products, the total being 0.7 micrograms/kg. The average BaP value of home-smoked (softwood) products of the Slovenian population in Hungary is as high as 4.16 micrograms/kg. Apart from this particular case, the techniques used in both countries permit the production of smoked meat and sausages with a BaP content of less than 1 microgram/kg.

PMID:
   7447916

Take care !
   [PubMed - indexed for MEDLINE]
bodger

Moderation in everything. Too much of just about anything will do you harm.
Gareth

bodger wrote:
You've just lost your bet. I've absolutely no intention of smoking any food commercially.
The little gizmo that I mentioned in MY post, is a much handier size than the two 55 gallon oil tanks strapped together that I use now and that's why I'm going to buy one. As long as I have your permission of course.




a while back you were considering smoking to add value to your pork.
bodger

Keep going, you've just about ruined this thread. I'm sure that you'll do your homework and quote me word for word but I don't actually recall saying that but then again, you have been prepared to go back to your own post of six years ago.
rhino

I say things on here all the time that sometimes happen sometimes don't and it's not that I'm being disingenuous I'm just musing and wondering out loud. Gareth seems to be someone who takes things literally and is very by the book which to be honest I sometimes need to be dragged back to reality. We need both flyers and the grounded to make things work and I'll listen to all points then do what I want    but at least I have lots of information.
I know about the carcinogens Welshboy it seems one of the few times artificial may be better for you than natural but I still like woodsmoke on my food  
I would be interested in smoking things to add value eventually but not yet, and I'm not prepared to jump through too many hoops for it, going back to the fast food place I don't think they ever cleaned let alone adhered to other legislation. Right I'm of for a calming beer, after I've fed me future sausage, smoked or otherwise    
sod

When we cook over camp fire or on our real wood BBQ most of food I do ends up hot smoke cooked  

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