Cold Smoker Impromptu Project

[tommy]

ImageUploadedByTapatalk1431000359.760265.jpg

[Joss]

Cold Smoker Impromptu Project

Really interesting stuff [MENTION=13403823]tommy[/MENTION] Planning on making one of my own this summer. Im sure you're aware of the hygiene risk and have taken all precautions. A lot of the traditional smokeries are very basic set ups. I.e. A simple smoky shed, so doing it safely all boils down to making sure you've cured properly and keeping everything sterilised and hygienic. A mate of mine made his own Chorizo a few years ago, he bought all the right stuff, skins, saltpetre etc and did it all in his open porch. I didnt fancy a taste though given the fact it was all done in the open air over several weeks. Huge risk of airborne bacteria/infestation!

I'll making Smoked Salmon for first time and Beef Jerky which Ive made lots of times.

[cj121]

You ingenious bugger. Hope it works out I keep meaning to make a biltong box (for the last three years!) but haven't done it yet

[oskihen]

[ATTACH]24068[/ATTACH]

So Tommy , if your like me you'll of researched smokers prior to your build ,which is looking mighty fine I might add , what's the pros and cons of cold or hot smoking

[ValeTudoGuy]

Cold smoking can tend to be done for longer periods for greater depth of flavour, but as the process does not kill bacteria you still need to use a fridge after. The end product keeps a raw food texture which is good for salmon in particular. Cold smoking can be dangerous to the point of deadly so know what your doing ESPECIALLY with pork products and ground meat products. My honest advice stands that if in doubt cook the product. Know your nitrates and nitrites and their required resting period. Hot smoking is pretty much as safe as it gets and produces the melt in the mouth fall Off the bone meats that everyone seems to love.

[ValeTudoGuy]

Oh and I really didn't stress enough, don't mix up Nitrate and Nitrite or Prague 1 & 2, they do a different job and need to be used to a fairly exacting recipe or guess what..... they can kill you as they are fairly toxic

Prague 1 (Nitrite) is for smoking, ground meats etc.

Prague 2 (Nitrite & Nitrate) is for Chorizo and Ham and needs to be rested to allow it to break down, before you eať it.

If you heat Prague 2 it becomes a formidable carcinogen. if you consume about half a teaspoon of either you Will likely die a fairly slow and painful death as the oxygen in your blood bonds to your haemoglobin and won't travel into your muscles and organs.... you Will suffocate from the inside out.

[Joss]

what's the pros and cons of cold or hot smoking

They both produce a very different end product so don't really compare. Essentially- cold smoked products are still raw, hot smoked products are cooked by the process.

[Sean]

Prague 2 sounds like a stag do gone wrong