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you can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook.
[THINK BBQ SLOW COOKED 10-14 HOURS]
in some types of smoking other items may be
needed to aid in preservation process.
some suggestions for research:
mother earth news
sausage maker.com
google
the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead:
TIME / TEMP CONTROL
HEAT / TEMPERATURE
TEMP/ SMOKE LEVEL
CONVECTION / TEMP
DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG.
i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon.
HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"
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