Smoking Garlic

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Cold or hot smoke garlic. I think that proper smoked garlic is probably hot smoked for quite some time, judging by the skin, but peeling and cold smoking might have some benefit, so long as it’s used soon after the event… The Details: In the Smoker: Extra Notes: I peeled the flaky outer skin of the garlic away before smoking …

COLD SMOKE: Butter

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Not much variation required here, 2 hours seems fine, 4 is the upper limit, experimentation with wood types is required, and then let’s try making some flavoured butters and smoking them… The Details: In the Smoker: Extra Notes: Apple so far is the best wood A 2 hour smoke needs 5-7 days in the fridge afterwards to mellow Smoky flavour …

COLD SMOKE: Home Cured Bacon

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Nothing tastes like home cured bacon. This is ALWAYS back bacon – nothing against streaky bacon, but if I’m curing belly, it’s got to become pancetta, (I’ll link to a post next time I do some and you’ll see why). A lovely organic pork loin is going to be spectacular, but to be honest I get great results from a …

DIY: Cold Smoker

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Step 1 in my smoking odyssey was to get myself a cold smoker. I spent a little while researching cold smoker plans online and can generally summarise the options as follows: A ‘proper’ set up involving a hot smoker connected to a separate cabinet by a piece of pipework that cools the smoke down A smoking cabinet containing a cold …

COLD SMOKE: Cheese

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Fresh off the back of building my DIY smoker, here was the debut smoke… The First Smoke: In the Smoker: Extra Notes: The smoker smelt very new! Did this pine odour have an influence on anything? I’ll never know. Also, used the bag of dust that came with the smoker. Not labelled, so not sure what it was, but it …