Cold Smoking

[SmokingDownunder]

Hi all

I’ve been hot smoking for a while but want to try my hand at making charcuterie by dry curing and cold smoking.

I’m hoping to get some guidance on:
1) a good book of tried and tested charcuterie recipes
2) any thoughts on cold smoking dry cured chorizo as part of the aging process?

thank you

 

[indaswamp]

Stanley and Adam Marianski have two books out:
The Art of Making Fermented Sausages

and

Home Production of Quality Meats and Sausages

Buy them both. Best money you will ever spend.

 

[SmokinAl]

I agree, those are 2 good books. But dry cured Chorizo really doesn’t need any smoke, however if you do cold smoke it, I would be interested in your results. I mostly use mine for pizza toppings.
Al

 

[SmokinAl]

I agree, those are 2 good books. But dry cured Chorizo really doesn’t need any smoke, however if you do cold smoke it, I would be interested in your results. I mostly use mine for pizza toppings.
Al