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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Old 30-12-2018, 10:25 PM posted to rec.food.preserving
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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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Old 31-12-2018, 02:45 AM posted to rec.food.preserving
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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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Old 31-12-2018, 09:55 PM posted to rec.food.preserving
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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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Old 31-12-2018, 10:44 PM posted to rec.food.preserving
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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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Old 02-01-2019, 02:08 AM posted to rec.food.preserving
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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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Old 04-01-2019, 10:52 PM posted to rec.food.preserving
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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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Old 05-01-2019, 02:13 AM posted to rec.food.preserving
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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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Old 06-01-2019, 12:38 AM posted to rec.food.preserving
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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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