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by **RidleyRumpus** » Thu Apr 07, 2016 2:32 pm

I have just testes my cold smoker conversion and I think I am now ready to cold smoke something.

I will start on a few mackeral, and suggestions on how to prep them would be much appreaciated.

However I do have a Gammon joint I want to smoke, any suggestions on how to prepare, cure, brine would be very much appreaciated.

Thanks

Ridley

by **johngaltsmotor** » Thu Apr 07, 2016 4:29 pm

RidleyRumpus wrote:I have just testes my cold smoker conversion ...

Ouch, that sounds painful... :shock:

I don't have any suggestions on prepping the gammon, I just couldn't resist the juvenile humor :wink:

by **NCPaul** » Thu Apr 07, 2016 8:08 pm

This will work for the gammon:
http://www.localfoodheroes.co.uk/calcul ... ody-anchor
I'm no help on the fish.

by **RidleyRumpus** » Fri Apr 08, 2016 2:37 pm

OK, thanks for that.

So once it is cured. What about smoking?

How long should I do it for etc?

by **NCPaul** » Fri Apr 08, 2016 4:21 pm

When I did it, I cold smoked it three days for about ten hours each day after curing.

www.sausagemaking.org

Cold Smoking a Gammon

Cold Smoking a Gammon

Re: Cold Smoking a Gammon

Re: Cold Smoking a Gammon

Re: Cold Smoking a Gammon

Re: Cold Smoking a Gammon

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