Cold Smoking

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Cold Smoking

Posted by Modern Day Redneck on May 9, 2011 at 2:04 PM

I just completed the little Smoke House this weekend. I have been racking my brain for some time now on a design that would fit the Mini Farm. Most designs I have seen are simple wood or brick boxes with the fire box burried a small distance away from it. I decided to go with the water tower look.

This is not a cooker, just a smoker. After sugar curing the hams, sausage and bacon in the house, the meat will then be placed in here for a few days to give it that wonderful smoked flavor.

More pics at http://moderndayredneck.blogspot.com

Categories: Modern day redneck

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6 Comments

Reply Modern Day Redneck

04:37 PM on September 15, 2011

Thanks for the comment Interested. I am still studying about this pratice and learning something new every day.
It all depends on the meat. You can cold smoke pork and fish but not any kind of bird. As far as beef you can only really jerk it. Hams and bacon is what I am going to do but I have to wait till this winter. Cold smoking in the summer will lead to spoilage and of cooking of the meat.
It is a long process to do it that starts in the house for at least a month before it ever reaches the smoker. After completed you can hang the meat in a bag and just cut off what you need. A mold will grow on the outer side but you can either cut it off or scrub it.
I plan to make my own Canadian bacon and sugar Hams.
You just need to google cold smoked meats or cold curing pork and you will have all the know how you need to get started.
In an urban area, you might have to stick to brine curing but I bet you could use a electric smoker on low settings with wood chips to finish curing it with a good smoke taste.
My email is on my blog at http://moderndayredneck.blogspot.com if you need anything else. I hoped this helped some.

Reply Interested

04:14 PM on September 15, 2011

I love it! Wonder how to cure meats in the house, and can't build this in an urban type yard or the neighbors will complain about the smoke, but could buy a smoker unit. When you smoke meat, if it doesn't cook it, how DO you cook it so you can store it? How do you store smoked meat, and doesn't it go bad sitting unrefridgerated outside? I would love to know how to do something to steaks, ham slices, etc, so they wouldn't need the fridge. I have a vacuum pack machine but that needs things kept frozen...More please, redneck!!

Reply Modern Day Redneck

08:39 AM on September 12, 2011

Yukon Mike, hey buddy thanks for the comment. May 1st, May 4th, May 8th of this year on my blog is where I talked about it and showed all the pics. It was a design build so there are no plans to go by. This winter I will be using it so keep checking back on the blog and you will see it in use.

Reply Yukon Mike

05:30 PM on September 10, 2011

Hi MDR,
Where do you hide the info about the smoker. Do you have a direct link to it?
Mike

Reply Modern Day Redneck

12:28 PM on May 16, 2011

Judith, Thank you for the comment. I have smoked tomatoes and only did it untill they were soft but not mushy. It took anywhere between 30 min to and hour depending on the heat. The lower the heat the better results on tomatoes. I have never kept them for any length of time though so I don't know how that would work. Interesting, I might have to try it out and see just how long they will last that way.
I hope this helped.

Reply Judith

05:56 PM on May 14, 2011

I saw a show on the cooking channel recently that showed smoked tomatoes in Italy. What they did was take branches of plum tomatoes and tie them together in large bunches. They hung them to smoke then out on the back porch to keep for they said 4 months. I would love to try this. Any suggestions on how long to smoke them?