The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: Sudanpan on October 16, 2016, 04:11:30 pm

Title: Curing and smoking
Post by: Sudanpan on October 16, 2016, 04:11:30 pm

I'm getting into a bit of a head spin about smoking and curing  - I want to try making some smoked chorizo and salami but can't quite work out when to do the smoking stage.
Should I do the initial mix, stuff and ferment and THEN smoke and THEN go to the drying stage, or should it be mix, stuff, ferment, dry and then smoke?
Presumably this should also be cold smoking not hot as I don't want to 'cook' the sausage as such?


I think I've just got into a bit of a mind jam about it

Title: Re: Curing and smoking
Post by: Bionic on October 16, 2016, 04:41:31 pm

I'm hoping for a smoker for Christmas so looking at this with interest