Salmon and bacon using new cold smoke generator - q view
Posted: 04 Jan 2014, 18:51
I've been faffing about the last few weeks with various ideas on generating cold smoke.
Whilst my old setup works, it's labour intensive and convoluted, so I have made a new one based on the ProQ generator, which is essentially an overpriced sieve.
I make my own sawdust from seasoned oak logs using an electric planer. I cure this in the oven for an hour or so, and then a sieve full will smoulder nicely for between 50 - 90 minutes.
Ok, it's not a 10 hour unattended burn like the ProQ, but it was £3. £3!!!! Also, stoking it once an hour is about four times fewer times an hour than the old setup. The smoke coming off it is cool and wispy, perfect!
Got some salmon and a piece of bacon in there now.
Been going since about 2, even after four hours they are taking on a smoke colour. Last time I smoked the salmon for only 6 or 8 hours or so, but the smoke was heavier. This time, with a lighter smoke, I am hoping the longer smoke time will aid the drying process, thus making the food last longer.
Whilst my old setup works, it's labour intensive and convoluted, so I have made a new one based on the ProQ generator, which is essentially an overpriced sieve.
I make my own sawdust from seasoned oak logs using an electric planer. I cure this in the oven for an hour or so, and then a sieve full will smoulder nicely for between 50 - 90 minutes.
Ok, it's not a 10 hour unattended burn like the ProQ, but it was £3. £3!!!! Also, stoking it once an hour is about four times fewer times an hour than the old setup. The smoke coming off it is cool and wispy, perfect!
Got some salmon and a piece of bacon in there now.
Been going since about 2, even after four hours they are taking on a smoke colour. Last time I smoked the salmon for only 6 or 8 hours or so, but the smoke was heavier. This time, with a lighter smoke, I am hoping the longer smoke time will aid the drying process, thus making the food last longer.