Search results for query: *

[if gte mso 9]><xml> <o:DocumentProperties> <o:Version>12.00</o:Version> </o:DocumentProperties></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...

Hi Wade Thanks for the informing I have a Bradley smoker  which we have built a cold smoking kit for. We have making gravadlax for some time and that seems to work OK What I was confused about was the amount of time to actually cold smoke as I had seen various times mentioned but you have...

Hi Guys Can anyone offer advice on cold smoking salmon, I have looked at various books and the times vary from 1 hour to 24 hours. I have the salmon curing now and intend smoking on Friday

Thanks for the advice. I have edited the profile to include location

Hi Looking at recipes for sausages it gets a little confusing Some recipes add amounts of water to the mix and some do not. I would welcome some advice on this

[if gte mso 9]><xml> <o:DocumentProperties> <o:Version>12.00</o:Version> </o:DocumentProperties></xml><![endif][if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/>...

Hi I am new to  to the forum and also new to food smoking so have a lot to learn. Already I have gained a lot from just reading what you guys are posting. We have started with a Bradley and use a ProQ for cold smoking. I live in the South West of England, smoking not big here yet but its...