G'day to all from Australia.
Been lurking around here for quite a while, mostly around smokers. I'm of Central European heritage, with quarter of German blood in me. My grandfather used to be a butcher and as a kid used to help him around with meet preparation, although by far the most loved activity was to hang around his smokehouse full of homemade sausages and speck slabs. Oh boy, the taste of freshly smoked sliced piece of hungarian style (Csabai) sausage!
Just turned big five-o this year, living in Oz for two decades, but these childhood memories of smoked delicatessen are still hauntin' hard.
I've done fair bit of hot smoking and some grilling, so far all done with Weber kettle using charcoal. I have to shamefully admit that I don't own a gas or electric BBQ grill, which in here every selfrespecting household has at least one - having "barbie" with snags (sausages) and lamb chops + sipping beer seems to be a national sport round here. Nothing wrong with that at all, my only "beef" is these sausages taste like crap to me and I don't particulary dig lamb meat in general. Beef steak is fine thing, but for me pork is the king.
Cold smoking has been out of question for me so far (it is hard to keep smoke temp at 22 Celsius when outdoor temp is for most of the year at least 10 deg higher). But lucky me, I've just discovered this great gadget Amazen smoker (thanks Todd), got few bags of hickory dust and life is cool again.
With help of this gadget, I will soon achieve my dream of making my own sausages and speck which will (hopefully) taste as good as my grandad's.
Cheers to all, and a little teaser of my last cold smoke effort: