Cold smoking in a fridge

[blucmal]

I live in a hot climate often 40c in summer. Wondering cold smoking in a fridge, anyone that does it, how much mess does it make in the fridge. Thinking of getting a fridge with glass door for salumi charcutcherie. Want to ferment smoke dry in the one cabinet. Is keeping the glass clean gunna be a major pita?

 

[blucmal]

When making salami chorizo etc. Can you ferment then hot smoke then dry it? Everything I read says cold smoke.

 

[Steve H]

Hmm, I'm guessing by using the fridge that you want the fridge to be actually running to keep things cool while cold smoking? I would say no. Unless you want to figure out how to both inject the smoke. And exhaust it. And how to keep the internals from the fridge from getting coated with the residue from the smoke. It will permeate into everything and cleaning it would be almost impossible.
Just use a regular smoker with a smoke generator. And put trays of ice under what you are cold smoing.

 

[blucmal]

How bout if I just hot smoke it?

 

[blucmal]

50-60c?

 

[blucmal]

First cured then fermented then hot smoked then dried?

 

[Steve H]

That's out of my curve. Cold smoking I know. Not the rest.

 

[blucmal]

I am thinking maybe it will kill the cure #2 protection at hot smoked temp..

 

[blucmal]

perhaps I can cure ferment dry then hot smoke. Be interested to hear from people with first hand experience..