17 Jan Introduction to Cold Smoking
Embark on a culinary adventure with cold smoking, a technique that adds a delicious smoky flavor to meats, fish, cheeses, and more. With Devonshire Firewood’s guide and the right accessories, you can transform your regular BBQ into a cold smoking haven. Whether it’s a standard BBQ, an off-the-shelf, or a homemade smoking chamber, cold smoking is within your reach.
The Process of Cold Smoking
- Curing: The first step, especially for meats and fish, is curing. This process involves using a mix of salt and sugar to remove moisture and stabilize the food, making it safe and flavorful.
- No Curing Needed: Items like cheese, nuts, chillis, salts, or oils don’t require curing and can go straight to the smoking stage.
Curing & Drying
- Creating Your Cure Mix: Mix salt, sugar, and spices to create your cure. You can either rub a dry mix onto the food’s surface or create a brine for submerging the food.
- Curing Duration: Leave fish overnight, while larger meats like bacon joints may need a few days. Rinse and let them air dry for several hours before smoking.
Generating Cold Smoke
- Cold Smoke Generator: Use a device like the ProQ Cold Smoke Generator, which allows for cold smoke production without heat. This generator uses a mesh maze filled with wood dust that smoulders gently.
- Placement and Smoking: Place the generator in your BBQ or smoking chamber, add your food, close the lid, and let the smoke work its magic.
- Post-Smoking: Allow the smoked items to rest and settle before indulging.
Cold smoking with Devonshire Firewood’s guidance and accessories will open up a new realm of flavor for your culinary creations. Whether you’re a seasoned smoker or a curious beginner, this method is sure to bring a new level of taste to your dishes.