Cold Smoking a Gammon

Cold Smoking a Gammon

Postby 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
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Re: Cold Smoking a Gammon

Postby 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:
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Cold Smoking a Gammon

Postby 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.
Fashionably late will be stylishly hungry.
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Re: Cold Smoking a Gammon

Postby 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?
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Re: Cold Smoking a Gammon

Postby 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.
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