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Nicodemus Nicodemus is offline
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Default Is there a FAQ about smoking food?

notbob > wrote in :

> On 12/30/2018 3:25 PM, Nicodemus wrote:
>> Is there a FAQ about smoking food?
>>
>> Looking for proven cure ratios, cold smoke temps and hot smoking temps,
>> also information about the devices/equipment that can do this.

>
>
> Google "cold smoke" (no quote marks). You'll get this:
>
> https://en.wikipedia.org/wiki/Smokin...)#Cold_smoking
>
> We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
> smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
> we hung the sausage in had daylight showing between each wall slat.
> IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
> About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
> shed.
>
> I've seen it done in an old disposed refrigerator.
>
> The sausage smoked fer almost 1 entire week.
>
> nb
>


Nice! I found a web site that has a lot of good info, when the shtf food
and water will come in handy. https://www.meatsandsausages.com/