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cold smoked

  1. daveomak

    It's time for cheese.......

    I've depleted my cheese supply... For some reason the last month has been, "I want some cheese" type appetite... Funny how that goes in spurts... Soooo, here it is.... I really like Tillamook... Great cheese, lookin' to get better... Cold, thin blue smoke.... Looks good... Nice, light...
  2. thirdeye

    Country Style Bologna ~ Cold Smoked ~ Sous Vide Finish

    Years ago I gave up on emulsified meat for my frankfurters in lieu of a double-grind of my pork and beef.... and since they are similar products the same holds true for bologna. This weekend I tweaked my frankfurter recipe and made two chubs of bologna to test out. My recipe has about 15...
  3. T

    Cold smoking raw eggs

    Hi All, I'm new to this forum and joined up after struggling to find information on the web about cold smoking raw eggs. I have been cold and hot smoking for a while now and regularly make hot and cold smoked fish, bacon, poultry etc and recently came across these cold smoked raw eggs in my...
  4. saltysandman

    Cold smoked salmon

    Hi all, I'm attempting for the first time a cold smoked salmon in my MES30 here in south Florida. It's a balmy 80 degrees. Ive frozen a block of ice to keep in the smoker to keep my temps down and of course not using the heating element. Ive turned the unit on to monitor temps and set to 35 so...
  5. I

    MiniMax Smokehouse

    Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit. I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm. Why green egg? I wanted something portable, reliable/predictable and requiring little...
  6. R

    Cold smoke venison jerky

    Going through the steps to make sure my ground venison/cure/seasoning combo is mixed thoroughly and cured overnight could I cold smoke the jerky strips for a few hours before throwing them in the dehydrator? Reason why I ask is I only have access to a cold smoker and a dehydrator. I usually just...
  7. Rings Я Us

    TQ Bacon

    A nice 2 inch (mostly) thick, 10.5 lb. belly with skin off, was the subject of my recent cold smoking project. $3.59 per lb. isn't too bad I guess. Got 3 good sized pieces I figured would be nice to hang in the wide body. I used 1 Tbs of brown sugar and Morton's TQ per lb. I used another...
  8. GaryHibbert

    First Attempt At Bacon

    First Attempt At Bacon Well, the weather is nice and cool and, because of the wet weather I’m not working, so I decided it was time to dive into the freezer and thaw out half a belly from our pig. It’s BACON TIME!! After thawing the belly I cut it into 4 manageable pieces that would fit...
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