I have had some difficulty maintaining a cold smoke temperature in the main Box of my smoker without constantly watching it. So I have decided to use an offset smoker box piped into my main cooker. I finally put the cast iron stove to work that I scored at an auction. This will now lend me the opportunity to do things like, picking up th kids from school, writing my blog, or mainly going to work without worrying if the smoker is getting too Hot!

Here it is:
I have placed some applewood into a small coffee can directly into the firebox

Cold smoking the Tuna, Bacon and a Chorizo (It is -15 celcius Today)


I have just cured 2 small tuna loins with Kosher salt , sugar, and a spice mix of bay leaf, thyme, juniper, garlic for 3 days.One with nitrite and one is without. After curing I stuffed them into Beef middles which will be cold smoked over Alderwood tomorrow and then left to age until they are firm like salami.
I will also be smoking Bacon sides tomorrow.

What’s Hangin!
Venison w/Juniper and Black current
and Lomo

Over the past couple of weeks I have been procuring equipment! I just scored a couple commercial fridges off Craiglist which I have just modified so that they stay at a constant 55 deg. and have an R.H. of 75 to 85%.
I have also been experimenting with different casing with the Chorizo.
These Chorizo are curing without any starter culture and are non-fermented, but they do contain nitrite.
As you can tell a lovely white mold is starting to bloom. Hopefully I can make a batch Sunday that I will ferment with Starter culture for 24 hrs at 85 deg. w 90% R.H. for a taste comparison.

Beef Middle (Larger) and Chittering casing (aka Gentile) Very delicate, and rips easily when stuffing.
Chorizo in Beef andĀ chitters

Lomo: Cured for 8 days in Pimenton, Garlic, curing salt, and spices. Then rinsed and stuffed into beef middles. Should be ready in 60 days!


Pancetta Drying

Bacon Curing:

Maple Molasses Cured and Organic brown sugar.