I got a ProQ cold smoker for Christmas along with wood dust etc. I am looking to smoke my own cheeses, chillis and garlic along with bacon etc.
I already hot smoke things so have salt for curing.
What recipes have people got for their cold smoking?
Great present!
My current favourite on the bacon front is a variation I do of this: https://adventureswiththepig.wordpress.com/2014/05/13/suffolk-style-black-bacon/
I tend to cure in vac bags for around 2 weeks, then 2-3 days rest in fridge, 12h oak smoke, 12h rest, 12 oak smoke, 2-3 days rest and slice.
Goes down an absolute storm with friends and family. Tend to do 1.5kg pieces of belly and loin at once and then slice and freeze packs.
Cheese, I've done a lot of mature cheddar. Normally 4-5 hours with apple wood.
Salmon also goes down very well, easy to do, looks very impressive and tastes great:
If you're on facebook this group is pretty active:
Cheers! Is that salmon cured with beetroot?
I'll join that group and get some inspiration from there too.
Yep, beetroot is popular and adds a nice colour. I'm not sure it makes a massive difference to the flavour. Certainly not compared to the salt, sugar, dill and lemon rind anyway!
I thought this thread was about bike sheds in late January.