cold smoking, low n slow cooking

[CyderPig]

Hi Ben
As simplebbq said, cold smokers are easy to build!
My 1st one was made out of an old Cider cask, some SS tube leading into guttering pipe, that entered an old stripped down oven with 2 racks.
Scrapped the oven and used an old glass fronted fridge with 4 racks for Mk2.
Mk3 as shown in Keith157's post re CyderPig.
Give me a bell, you can find my number on my FB page or my website, only to glad to help.
Homemade Jerky dehumidifier next.
Cheers
Si

[keith157]

Si, there are a lot of South Africans in the company I work for and one of them makes Biltong (aka Jerky) all the time. A large washing machine sized box, a fan from a computer and an old fashioned light bulb for heat. He says it works very well

[CyderPig]

Hi Keith
Great minds think alike, that is the easiest way to do it.
Si

[keith157]

I wouldn't say he is a great mind, just has done it lots before. Mind you he is huge so maybe I'd be polite to him

[Simple-BBQ]

Si, there are a lot of South Africans in the company I work for and one of them makes Biltong (aka Jerky) all the time. A large washing machine sized box, a fan from a computer and an old fashioned light bulb for heat. He says it works very well

Absolutely. I use a desk fan with my biltong box in a small room. The biltong box is a frame about 45cm high, 30cm wide and 50cm deep, with some mesh stapled on to the sides. I use a taller box for my cold smoking and have a single vent to let the smoke out. Anyway, the mesh keeps the flies out but let's the air flow through. I don't point the fan at the meat, rather use it to just stimulate a flow of air around the room. When I've had a fan blowing at the meat it has tended to dry too fast on the outside and go white and stringy. My method might take longer to produce the biltong but I used to sell it to some eager South African's. I put a video on YouTube to show how I do that.