www.sausagemaking.org

would it be wise to cold smoke in these temps, ive got two pieces of pork to smoke and it isnt looking as though the temps are climbing, is it ok to smoke them or will they freeze outside in the smoker, im using a csg to do it with. gaz

What temperature are we talking about?

tinca

I presume you mean the -10C or so that UK is experiencing (we are near Shawbury and that was -13C last night). It will depend upon what kit you are using for smoking. If it is the ProQ CSG it generates very little heat so unless you have a very well insulated smoker I would advise you not to smoke the pork at night because frozen meat does not take smoke too well . If ytou have a smoker that generates more heat you may be OK.

You may be able to smoke during the day, using the CSG, but temperatures here are still way below zero at midday so I won't be smoking anything until it warms up a bit, but Andre may well have more knowledge of temperatures such as the ones that the UK are experiencing at present.

Ruralidle

Ruralidle wrote:tinca

[---]
You may be able to smoke during the day, using the CSG, but temperatures here are still way below zero at midday so I won't be smoking anything until it warms up a bit, but Andre may well have more knowledge of temperatures such as the ones that the UK are experiencing at present.

Ruralidle

Yes, I've been smoking down to -20 C, but my smoker produces heat, so that was no problem. On the other hand I can't use it if it's warmer than +5 C outside (which only occurs a few months a year here. ).

Ruralidle wrote:tinca

I presume you mean the -10C or so that UK is experiencing (we are near Shawbury and that was -13C last night).
[---]

Ruralidle

-13 C? That's only about 10 degrees from the British record, right?

I have smoked with the CSG at -4 with no problems.

Dave

Good job, I've got a salmon to do tomorrow. I didn't want to, but I bought a frozen Pacific Salmon (headed and gutted) for a cheap £1.71/lb and it was too long to fit in the freezer!

Doh!

Phil

Well im hoping it goner get down to -10 only about -1-2 or so outside, wont smoke over night only during the day , got my meat out there now started at 7am this morning so should have till around 7pm tonight when i will bring the meat in and start again tomorrow, no snow yet though Cheers gaz

Hi Andre

You are quite correct on the lowest temperature - it was recorded about 8 miles from my house. A place in Wales got down to -18C last night!

I like Pacific salmon, Phil, did you buy yours from a commercial supplier? If so where can I get one?

Richard

the Swedish record is -52.6 C, recorded on Feb 2, 1966 in Vouggatjålme in Lappland. It is also the European record outside Russia.

PS It's -7 C here now, and 20 cm snow.

Richard

It's from a firm called 'James the Fish' in Pershore.

They send details out every 4 weeks or so - you order and collect from a venue near where you live. They used to do a lot of very good frozen-at -sea fish and things like very large plaice. Now they seem to do more ready meal type stuff and (not so cheap) meat, but there's still quite a bit of fish. To be honest, this is my first order from them for years. Phone them and I'm sure they'll send you a brochure - 01386 551300. I know they go to Shrewsbury and Telford if that's any help?

Their website is rubbish, and invariably out of date:

http://www.fishdirect2u.com/

Phil

added: The salmon was on their 'Odds and Ends' sale sheet.

Thanks Phil

I have signed up online and I will telephone them. Telford is only 10 miles away so not too far - provided we don't have much more snow.

Richard

Ruralidle wrote:[---] Telford is only 10 miles away so not too far - provided we don't have much more snow.

Richard

Ah, you mean:
_______________________________ = 10 miles

******************************* > 10 miles

Ruralidle wrote:Thanks Phil

I have signed up online and I will telephone them. Telford is only 10 miles away so not too far - provided we don't have much more snow.

Richard

You may be best to ring during 9am - 5pm. The guy that runs it is a little quirky and sees the internet as the Devil's own.

He's one on his own!

He once described Swordfish as Al Fayed - dark greasy and from the Mediterranean! They got the 'hump' as well when he suggested that a fish from 1000ft underwater was 'organic'!

Phil

Hi Phil

Hope you had a good Christmas. Thanks for the details of James the Fish, I ordered a Sockeye salmon, which I collected on from their Telford location on 10th December, and I have since cured and smoked using beech wood dust in the CSG. The fish seemed a little wet when defrosted so I cured it for a little over 24 hours and the result is great. A mild cure, with not too much salt and a mild smoky taste that lets the flavour of the fish come through well.

Thanks so much for the tip, Happy New Year.

Richard