Cold smok­ing

The Shed - - Metal Work -

This is a cold smoker not a hot smoker. It may be pos­si­ble to add a char­coal burner to the base of the up­per drum or crank up the heat in the burner drum to make it a hot smoker, but it is in­tended as more of a cold smoker. It’s im­por­tant not to get too much heat into a cold smoker. Ide­ally keep your smok­ing tem­per­a­ture be­tween 20°C and 30°C. Above this can en­cour­age the growth of harm­ful bac­te­ria. This kind of smok­ing doesn’t cook the food — it adds flavour and can help to pre­serve it, but meat will need to be cooked fur­ther after be­ing smoked in a cold smoker, or cured before smok­ing to re­move most of its mois­ture. Meat and fish should be hung to de­velop a ‘pel­li­cle’, or skin, that will ab­sorb the smoke flavours. How­ever, it can be used to smoke cheese, tofu, nuts, ba­con, fish, and sausages. Salmon can be cured with salt and cold smoked but it can take as long as 12–24 hours. Make sure that you only use dry hard­woods in your smoker. Don’t use pine, fir, or eu­ca­lyp­tus, as they con­tain resins that can taint the food. Use only well-dried wood and no green tim­ber. Hick­ory, oak, mesquite, alder, maple, and manuka are tra­di­tional woods for smok­ing and can be pur­chased com­mer­cially but po­hutukawa and fruit woods like ap­ple, cherry, and plum will work nicely too.

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