Smoking and Curing - I Answer the really important questions

[@SuperMagnumguy]

As the above comment Thank You for Your knowledge and help. You have become my go to channel. Haddock and bacon thanks to you. Better cold smoker in process of being built. The haddock ended up in a superb Cullen Skink. Thank you so much.

[@Coldsmoking]

You’re welcome 👍

[@andreja6967]

Fantastic tutorial episode. Well done!

[@Coldsmoking]

Cheers.

[@johnsaunderson1806]

Great video and very informative. The section on your dry ageing bags will be getting some use very soon. A question i was hoping would be answered is when calculating the amount of salt to use when adding liquid to a cure do you suggest adding the weight of the liquid to the weight of the meat for the amount of salt to use. I have been using a differenr supplier for salt and that is what they suggest. I also see that the amount of salt you use is less thatn other suppliers use/suggest. I have just used your salt at 30gms/kilo with maple syrup so fingers crossed it will be good.

[@Coldsmoking]

Yes that salt calculation would work but only for a small amount of liquid. any more than a glass would represent a brine and you'd bneed to calculate your cure accordingly.

[@linyarin]

I've used the Q-Pro generator for the first time, fully loaded with apple dust, which lasted for less than three hours before being fully burnt out. The cheeses I was smoking melted. Is it possible that the wood flared up causing it to burn quickly and create heat? The day and general temperature was around 50 F. The Q-Pro was clear of any possible crossover burn. By the way, a nice bit of kit.

[@linyarin]

Just tried again and kept an eye on what was going on . There was cross over but not over the top but through the side mesh . I’ve been using dust from a reputable company, whose wood chips I’ve used for hot smoking, so I’ll be using the ProQ dust tomorrow to see if that makes a difference.

[@Coldsmoking]

so many variables here, size of smoker ambient temperature et cetera. The type of dust you’re using also has a direct bearing on the speed of combustion. Some of the woods I use tend to burn quicker and hotter than others.

[@linyarin]

@@Coldsmoking Thanks. I've tried using the ProQ dust and just filled the first three sections and it worked slowly and cool perfectly. I will try with different dusts by just using two adjacent sections to see what happens. I guess it's all part of the fun of cold smoking & experimenting alternative set ups. Thanks again for your prompt reply.

[@ankoku9405]

I'm interested in making of these in the coming days. Can these DIY cardboard smokers double as a hot smoker as well? Also, might be slightly off topic, but I've been seeing smoking recipes that asks for temps like 70-75c (boneless ham) or 100c (pork liver), how would one achieve and maintain those temps? Though the use of heating elements like an electric stove perhaps? Also, in regards to the aforementioned ham, immediately after hot smoking, the recipe calls for a boil for heat treatment, as the meat was only salted for a few days and smoked. I'm thinking of sous vide as a stable way of achieving the ideal internal temps, I would like to know your thoughts on this. Aside from meats, I'm looking forward to impart some smoke to soy sauce and butter. Hope to hear from you soon, cheers!

[@Coldsmoking]

Hi, Thanks for your comment. These cardboard cold smokers are just that - a cold smoker only. One can achieve these temperatures using a dedicated hot smoker or bbq with a lid and a means of temp control like manual vents or dampers. These can be gas, charcoal or wood hot smokers. There are several different makes on the market and if you're only smoking a small quantity, sizes of these hot smokers can be as small as a stovetop version. Hope that helps and good luck in your smoking journey.

[@RonMoonesinghe]

Hi, I have been smoking for more than 4 years especially salmon. Can you advise me on how and when I can add additional flavours to my cold smoked salmon. My wife saw Waitrose selling honey flavoured smoked salmon and asked me if I could produce it. Thanks in advance Ron.

[@Coldsmoking]

Yes, you can add flavours and sweetners to your salmon either in the cure (for herns etc)or just before smoking. The honey smoker salmon is best when you add a light layer of honey just before smoking the salmon. This acts in the same way as the pellicle by attracting and giving a tacky base for the smoke to stick to. When I say a light layer, just coat the back of a spoon with the honey and apply that to the whole side. It may take a little while but make it very thin and even and your results will be sublime.