Re: Using meat & fish smokers at home
Posted: Mon Jun 05, 2017 8:49 am
Hi Hans, good or better is not really the thing in smoking stuff. Its more about immediate eating or preserving food.A'van wrote:Isn't cold smoke the best?
I've seen one that had about a meter of 100 mm gal pipe between the fire and where you hang the meat, that was supposed to cool the smoke enough.
Hans
What I have featured is hot smoking alright, and though smoked, it is for flavour. This food is the same as cooked, must not be kept, and can be cryovaced or frozen.
Cold smoking is for preservation in the long term. It involves as you say a smoke box to hang the goods in and a pipe going to a smokey fire. The smoke box where the food hangs is acting as a chimney. So it is a much cooler smoke on the product and it preserves without cooking the product.
This method is ancient and is also good for cheese and especially bacon that will render, (melt the fat ), in hot smoke. If I try to smoke bacon on my outfit all I will get is roast pork...
In Europe they had chimneys as wide as the room and hung the speck, Pork belly, in the edge of the smoke away from the fire. Then cut bits off when needed.
Damn...them Vikings were good....
