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To rediscover real food, regain the habit
of cooking from scratch with locally sourced
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Cold Smoking Session July 2014

July 1, 2014

As I haven’t been completely healthy the last month or so, I have been concentrating on essential tasks in the garden and about the house; to the neglect of doing fancy stuff with food. As a result, it has been a while since I last did some cold smoking.

eco_smoker_2jpgBut I am seeing my brother on Thursday, so wanted to take him some stuff. So last night, I decided that today I would smoke some cheddar, some butter (cow’s and goat’s), and some buffalo mozzarella.

As it’s been a while, I’d forgotten some basics, which I only remembered this morning – basically, that it is not a good idea to leave butter in a smoker in even a mild summer heat; during the summer it is better to smoke overnight. But by lunchtime, the weather cooled a little, and I thought I would chance it; as it also looked like it might rain, I positioned the smoker cabinet – which is essentially a cardboard box – under the door to my garage.

This was good, as indeed it did rain. But that cooled the air even more, and a tupperware of ice chips on the top shelf should also be keeping the butter and cheese cool.

It should be about halfway through the smoking session, and I am just about to go out to add some more ice and turn the butter, so it gets evenly smoked.

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