Is there a FAQ about smoking food?

Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.

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In article <XnsA9C8B1537AAF4GoodNewsHorizonnet@46.165.242.75>
Nicodemus <Ancient-of-Days@Heaven.Net> writes:

Is there a FAQ about smoking food?

Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.

I do not know specifically, but the National Center for Home Food
Preservation does have a section on smoking. I don't do any smoking,
so I don't know how extensive it is.

<https://nchfp.uga.edu/>

--
Drew Lawson | Radioactive cats have
| 18 half-lives
|

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On Sun, 30 Dec 2018 22:25:51 +0000 (UTC), Nicodemus <Ancient-of-Days@Heaven.Net> wrote:

Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.

Here's a couple you can take a look at:

https://www.smokingmeatforums.com/
https://www.smoker-cooking.com/index.html

One of the best investments I've ever made for cold smoking or
supplementing hot smoke, was for a little gadget called the A-MAZE-N-PELLET-SMOKER 5X8
https://www.amazenproducts.com/

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Ross@home.now wrote in news:km3l2e5l5qrg3g4pnk6shike39bfgdfut8@4ax.com:

On Sun, 30 Dec 2018 22:25:51 +0000 (UTC), Nicodemus <Ancient-of-Days@Heaven.Net> wrote:

Is there a FAQ about smoking food?
Looking for proven cure ratios, cold smoke temps and hot smoking temps, >>also information about the devices/equipment that can do this.

Here's a couple you can take a look at:

https://www.smokingmeatforums.com/
https://www.smoker-cooking.com/index.html

One of the best investments I've ever made for cold smoking or
supplementing hot smoke, was for a little gadget called the A-MAZE-N-PELLET-SMOKER 5X8
https://www.amazenproducts.com/

I bought a similar product, and I think that it is a great invention. When
I initially tried it, I did a dry run in a Weber kettle grill, got lots of smoke, lasted for many hours, the outside temp was around 70, the grill got pretty warm, I measured around 135 deg F, a bit warm for cold smoking
cheese.

I guess I have to keep looking for the bible of smoking meats.

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drew@furrfu.invalid (Drew Lawson) wrote in news:q0bvrf$vbh$1
@cloud.furrfu.com:

In article <XnsA9C8B1537AAF4GoodNewsHorizonnet@46.165.242.75>
Nicodemus <Ancient-of-Days@Heaven.Net> writes:

Is there a FAQ about smoking food?

Looking for proven cure ratios, cold smoke temps and hot smoking temps, >>also information about the devices/equipment that can do this.

I do not know specifically, but the National Center for Home Food Preservation does have a section on smoking. I don't do any smoking,
so I don't know how extensive it is.

<https://nchfp.uga.edu/>

I checked out the site, there was 3 articles, the one for ham seemed very dated.

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On 12/30/2018 3:25 PM, Nicodemus wrote:

Is there a FAQ about smoking food?

Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.

Google "cold smoke" (no quote marks). You'll get this:

https://en.wikipedia.org/wiki/Smoking_(cooking)#Cold_smoking

We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.

I've seen it done in an old disposed refrigerator.

The sausage smoked fer almost 1 entire week.

nb

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notbob <notbob@q.com> wrote in news:g92kolF2up9U1@mid.individual.net:

On 12/30/2018 3:25 PM, Nicodemus wrote:

Is there a FAQ about smoking food?

Looking for proven cure ratios, cold smoke temps and hot smoking temps,
also information about the devices/equipment that can do this.

Google "cold smoke" (no quote marks). You'll get this:

https://en.wikipedia.org/wiki/Smoking_(cooking)#Cold_smoking

We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.

I've seen it done in an old disposed refrigerator.

The sausage smoked fer almost 1 entire week.

nb

Nice! I found a web site that has a lot of good info, when the shtf food
and water will come in handy. https://www.meatsandsausages.com/

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On 1/4/2019 3:52 PM, Nicodemus wrote:

notbob <notbob@q.com> wrote in news:g92kolF2up9U1@mid.individual.net:

We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The shed
we hung the sausage in had daylight showing between each wall slat.
IOW, lotta air! The smoke was jes a bit o' smoldering fruit wood .
About 2 arm-sized fruit tree limbs smoldering away in that drafty ol'
shed.

The sausage smoked fer almost 1 entire week.

Nice! I found a web site that has a lot of good info, when the shtf food
and water will come in handy. https://www.meatsandsausages.com/

Good website.

I will admit we compensated a willing butcher to loan us his facilities.
Two "shares", which was 50 lbs. of finished sausages. The butcher
loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
sausage stuffer.

I got it all on VHS tape, except the smoking part, but I payed
attention. I've tasted similar products from refrigerators.

Cold smoking is easy, Jes "smoke it" in the Winter. ;)

nb

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notbob <notbob@q.com> wrote in news:g9ai74Fprk8U1@mid.individual.net:

On 1/4/2019 3:52 PM, Nicodemus wrote:

notbob <notbob@q.com> wrote in news:g92kolF2up9U1@mid.individual.net:

We (lotta ppl) cold smoked 600 lbs of homemade sausage. The cold
smoking happened at approx 30-40 deg F (dead of Winter in CA). The
shed we hung the sausage in had daylight showing between each wall
slat. IOW, lotta air! The smoke was jes a bit o' smoldering fruit
wood . About 2 arm-sized fruit tree limbs smoldering away in that
drafty ol' shed.

The sausage smoked fer almost 1 entire week.

Nice! I found a web site that has a lot of good info, when the shtf
food and water will come in handy. https://www.meatsandsausages.com/

Good website.

I will admit we compensated a willing butcher to loan us his
facilities.
Two "shares", which was 50 lbs. of finished sausages. The butcher
loaned us use of his VW-sized meat grinder and his 100lb "hydraulic"
sausage stuffer.

I got it all on VHS tape, except the smoking part, but I payed
attention. I've tasted similar products from refrigerators.

Cold smoking is easy, Jes "smoke it" in the Winter. ;)

nb

In Florida we have no real winter

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