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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > What to cold smoke?
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Old 06-20-2013, 02:47 AM   #1
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Default What to cold smoke?

I now have the ability to truly cold smoke. What would yall suggest for my first attempt?

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Old 06-20-2013, 03:17 AM   #2
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Cheese is a great first cold smoke; no risk of getting anyone sick while dialing in your method. Also a fantastic treat! I can't keep enough of it on hand for my family.

Do you cure meats? I cold smoke all sorts of meats -- after curing.

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Old 06-20-2013, 04:34 AM   #3
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I haven't cured any meats but want to start. ...I was thinking maybe fish.

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Old 07-18-2013, 11:20 PM   #4
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I make lox at home fairly often. It's much cheaper to make it yourself and it's usually better than the store stuff available in SE Kentucky. I would sure cold smoke some of it with alder wood. Oh my, now I need to go make some more lox.

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Old 07-19-2013, 01:10 AM   #5
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Quote:
Originally Posted by BamaProud View Post
I now have the ability to truly cold smoke. What would yall suggest for my first attempt?
Bacon. Cure a pork belly, cold smoke it for 12 hours, then put it over hot smoke til it reaches 165º. You'll be amazed.
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Old 07-19-2013, 01:14 AM   #6
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Quote:
Originally Posted by adiochiro3
Cheese is a great first cold smoke; no risk of getting anyone sick while dialing in your method. Also a fantastic treat! I can't keep enough of it on hand for my family.
Yep! Smoked Romano grated onto anything is extremely delicious. The regulars are good too; cheddar, Monterrey Jack, etc.
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Old 09-13-2013, 03:14 AM   #7
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Barley. Smoked ales are delicious. With a cold-smoker, you can choose the wood and time, and not worry about roasting your enzymes. Peanuts are also nice.

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Old 09-22-2013, 11:09 PM   #8
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Definitely cheese, especially if it's homemade. You cannot screw that up.

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Old 09-29-2013, 08:10 PM   #9
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For your first smoke... Getting used to the unit? I'd lay out a bunch of sea salt on some tin foil that you punch holes in. It is literally impossible to screw up smoking salt..

After that, well.. Now that our salmon run is over and it's fall I'd be doing pork bellies, pork jowl bacon... ESPECIALLY, pork jowl bacon.. You'll finish it hot, but order it, brine it, cold smoke it, and you'll never look back..

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Old 10-03-2013, 01:12 PM   #10
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FISH! Some nice salmon or trout, easy on the spices so you can still taste the fish when it's done. Just my 2 cents worth.
Regards, GF.

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