I don't always know
where my projects are inspired. But this time I'm pretty sure that my
interest in cold smoking came from how expensive smoked salmon
is. Cold smoking is like barbecue in that food is flavored by smoke
of long periods of time, but since it's “cold” the food doesn't
get cooked.
So I did a little
research and found a couple recommended ways to cold smoke at home.
So I tried one of these ways last Fall. Given I didn't really know
what I was doing I didn't want to start with something I could mess
up too badly. So I decided to start with some cheese. And not even
expensive cheese. Cheap Colby-Jack.
You may recall that
much of last fall was actually still summer, so my first attempt led
to cheese melting and running through the grates. So it was still too
warm. Though the cheese did taste good.
So back to the
drawing board I went. I did some research on the Internet (search on instructables) and found
that a lot of people had success using a soldering iron as their heat
source. A hole would be punched in the bottom of a can or in to an
aluminum foil “pan”, the soldering iron inserted and wood chips
added. So there was my next attempt (I happened to have an unused
soldering iron, so no metals, like lead, on the tip).
So my little gizmo
was popped into the bottom of my cheap water smoker and plugged in.
Afte a bit the wood chips started smoldering and I started to get
smoke. So with another trip to by cheap cheese, the second attempt
was make. And though the day was still a little warm, and the smoker
is black, there was a little “oozing” of the cheese, but this was
a success. I wrapped the cheese up in plastic wrap and waited a few
days as the websites suggested. When I tried the cheese a few days
later, it was really good. Nice and smoky.
Since then there
have been other smoking days and different cheeses have been added.
So far, the smoked cheddar, turned into pimento cheese spread has
been the biggest hit. Though smoke cheese on any sandwich is hard to
turn down.
Recently I was
looking for a vegetarian “bacon” substitute and discovered smoked
mushrooms. Since the main flavor of bacon is the smoke, that made
sense. I sliced up some mushrooms, tossed them with a few other
things that flavor bacon (salt, pepper, paprika, etc.). These came
out of the smoker kind of limp and not too appetizing. But a short
stay in the dehydrator turned them into pretty tasty “bacon”
bits.
I still haven't
worked my way up to trying salmon, but perhaps on some cold day
(salmon is supposed to stay under 40 degrees F while smoking) you
might see some smoke coming out of my back yard.
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