| Most of us are willing to simply go to the | | | | metal chip box for barbecuing set on a hot |
| grocery store when looking for something that | | | | plate will create all the smoke you need |
| holds a certain flavor. This is generally | | | | without a fire. If you use an electric |
| the case for smoked foods like bacon, smoked | | | | smoker, follow the instructions that come |
| ham, or lox. These are all created by the | | | | with your unit for cold smoking. |
| process of cold smoking, which uses smoke to | | | | |
| give flavor to the food as well as dry it out | | | | Brining |
| somewhat. Unlike hot smoking, cold smoking | | | | |
| gives the food the flavor while not cooking | | | | Because cold smoking doesn't actually cook |
| it, which makes it an excellent part of the | | | | the food, bacteria and such can still grow on |
| preservation process. With a little time and | | | | the food, which is dangerous for your health. |
| a homemade or an electric smoker, you can use | | | | For this reason, food that goes through the |
| cold smoking to make great foods that taste | | | | cold smoking process often go through the |
| wonderful. | | | | brining process in order to make it salty, |
| | | | which in turn makes it hard for microbes to |
| Equipment | | | | live in the food and spoil it. Find a good |
| | | | brine recipe and make sure to soak your meat |
| For cold smoking, you want to keep the food | | | | in it for a while. Once you've finished with |
| closer to room temperature than any sort of | | | | brining it, you can get your home or electric |
| cooking temperature. To accomplish this, you | | | | smoker ready. |
| either need an electric smoker that can | | | | |
| control the temperature in one unit, or if | | | | Time |
| you are making a homemade cold smoker, make | | | | |
| sure that the actual smoking chamber is in a | | | | The last thing that's needed for cold smoking |
| separate unit from the chamber where the | | | | is time. You may have to occasionally add |
| smoke is being made. A simple length of wide | | | | chips to your smoking box in order to ensure |
| tubing can direct the smoke to the smoking | | | | that your food is getting a constant flow of |
| chamber without transferring a lot of the | | | | smoke, and it helps to have a thermometer so |
| heat. | | | | you can attempt to check on and maintain |
| | | | temperature in the cold smoking chamber. In |
| Of course, you also need some wood to smoke | | | | cold smoking, food can be kept in the smoking |
| with! If you've ever used wood on your | | | | box for up to several days, so make sure your |
| barbecue, you already have a good idea of | | | | setup is secure and safe, so that you're not |
| what sorts of wood are safe. As a general | | | | in danger of any fires. Once you've got the |
| rule, avoid woods with a lot of resin, like | | | | technique down, you'll be smoking wonderful |
| pine, and go for hard woods or woods from | | | | foods such as your own homemade bacon. Buy |
| fruit trees. Apple, cherry, hickory, and | | | | an electric smoker or make a smoking setup |
| even oak wood are all appropriate for | | | | soon, and find out what depth it can add to |
| smoking. To make the wood smoke, a simple | | | | your food. |