Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Default Is there a FAQ about smoking food?



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.
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Default Is there a FAQ about smoking food?

In article 5>
Nicodemus > writes:
>
>
>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.


I do not know specifically, but the National Center for Home Food
Preservation does have a section on smoking. I don't do any smoking,
so I don't know how extensive it is.

<https://nchfp.uga.edu/>

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Default Is there a FAQ about smoking food?

On Sun, 30 Dec 2018 22:25:51 +0000 (UTC), 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.


Here's a couple you can take a look at:

https://www.smokingmeatforums.com/
https://www.smoker-cooking.com/index.html

One of the best investments I've ever made for cold smoking or
supplementing hot smoke, was for a little gadget called the
A-MAZE-N-PELLET-SMOKER 5X8
https://www.amazenproducts.com/
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Default Is there a FAQ about smoking food?

wrote in :

> On Sun, 30 Dec 2018 22:25:51 +0000 (UTC), 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.

>
> Here's a couple you can take a look at:
>
>
https://www.smokingmeatforums.com/
> https://www.smoker-cooking.com/index.html
>
> One of the best investments I've ever made for cold smoking or
> supplementing hot smoke, was for a little gadget called the
> A-MAZE-N-PELLET-SMOKER 5X8
> https://www.amazenproducts.com/


I bought a similar product, and I think that it is a great invention. When
I initially tried it, I did a dry run in a Weber kettle grill, got lots of
smoke, lasted for many hours, the outside temp was around 70, the grill got
pretty warm, I measured around 135 deg F, a bit warm for cold smoking
cheese.

I guess I have to keep looking for the bible of smoking meats.


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Default Is there a FAQ about smoking food?

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
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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/

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Default Is there a FAQ about smoking food?

On 1/4/2019 3:52 PM, Nicodemus wrote:

> notbob > wrote in :


>> 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.


>> The sausage smoked fer almost 1 entire week.


> 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/


Good website.

I will admit we compensated a willing butcher to loan us his facilities.
Two "shares", which was 50 lbs. of finished sausages. The butcher
loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
sausage stuffer.

I got it all on VHS tape, except the smoking part, but I payed
attention. I've tasted similar products from refrigerators.

Cold smoking is easy, Jes "smoke it" in the Winter.

nb


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Default Is there a FAQ about smoking food?

notbob > wrote in :

> On 1/4/2019 3:52 PM, Nicodemus wrote:
>
>> notbob > wrote in :

>
>>> 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.

>
>>> The sausage smoked fer almost 1 entire week.

>
>> 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/

>
> Good website.
>
> I will admit we compensated a willing butcher to loan us his
> facilities.
> Two "shares", which was 50 lbs. of finished sausages. The butcher
> loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
> sausage stuffer.
>
> I got it all on VHS tape, except the smoking part, but I payed
> attention. I've tasted similar products from refrigerators.
>
> Cold smoking is easy, Jes "smoke it" in the Winter.
>
> nb
>
>


In Florida we have no real winter
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