Re: Cold Smoker
Posted: 23 Feb 2015, 12:14
YetiDave wrote:Anything cold smoked will benefit from a bit of maturing time. Although with bacon just a day or two seems alright For cured stuff anything above 15C is a no no, wouldn't cold smoke anything that hasn't been cured
Cheers Dave - will start on the bacon tonight, but leave the butter with the cheese to mature (might pull just one block at the two week mark!).
Anything over 15c? Looks like a small window for cold smoking in the year then? Even for cheese?
Going slightly off piste here (and will pick up the aforementioned curing/smoking books) but is there any reason I shouldn't have cold smoked those (non cured) sausages? Health risk or general 'not worth it/taste' issue?
EDIT - I intended to cook those sausages rather than eat them raw (under the false presumption the smoke had cured them!)
Many thanks.