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Cold Smoking

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Joined Jul 21, 2020
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

Smoking Guru
OTBS Member
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Joined Apr 27, 2017
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

SMF Hall of Fame Pitmaster
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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

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,030
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Joined Jun 22, 2009
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
 

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