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Recent content by mwhuntandcook
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Built this cold smoke last year and it works so well, you can control the temperature to 35-48F, so it is cold smoked and then I sous vide meat
to desired temperature. There are pictures and video on huntandcook.se.
this is my cold smoke sauerkraute
1kg cabbage
52g salt
I cold-smoke just a few leaves of the cabbage, then I sliced it very thin and then I mix the salt and let stand 10 minutes, then stir with hands.and pack it down in glass or plastic containers
starting with the smoke generator,its a home made version of the smoke daddy
starting up with to make 2 diffrens size on the generator
so this is the finishing smoke generator