www.sausagemaking.org

hi, i was wondering does anyone know what is cold smoke ? and how can we use that to smoke a ham ( pork leg) ?
plz if anyone can give a details and recipe for that i will appreciate it
thanks

http://www.wedlinydomowe.com/meat-smoking/cold-smoking


~Martin

In my experience, cold smoke is smoking without the intent to use heat and smoke together to cook an item. Cheese is something that gets a smoke but stays at a cold temperature. It's fairly easy to do in a home rig if you have a smoke source a couple feet away from your hanging chamber and let the chimney pipe be exposed to the cold air to chill the smoke. If you're really hardcore, run your chimney through a water coil and chill it that way to keep the meat chamber air temp very low. The hassle there is that as the smoke cools, it doesn't like to move as much and you'll sometimes need a small fan hooked to the system to keep things moving.

Hello Warston
Cold smoking is a method of preserving and flavouring food,meat fish etc,without cooking it,so the finished product is essentially raw.
Smoked salmon is probably the most famous cold smoked product.
The home cold smoker uses all sorts of things in which to smoke their food,old(cleaned!!) oil drums,sheds, old freezers,just about anything that will contain the smoke-I use a miniature plastic greenhouse.
Cold smoke generators can be made or bought,I use this type :
http://www.macsbbq.co.uk/CSG.html
Google "coldsmoking" & you'll find all the info you need.
Good luck

If you do an internet search for 'cold smoke generators' you will find all manor of equipment to help you.
I have a Smokai unit from NZ.
there are others in the US like Smoke Daddy.

Cheers

Steve

X2 for the Cold Smoke Generator from macsbbq. It's a great bit of kit and I think there's a few on the forum that use them. It's cheap to run and hassle free once you get the hang of keeping it alight.

Steve