Smoked ...
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JeremyinCzechRep
- Barbara Good
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Smoked ...
I have a smoker (as in producing smoke to cure food) in my garden. It consists of a grill area, a chimney, and a smoking area, about one cubic metre, in which I can cure things. Any suggestions as to what I can smoke in it?
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Have a look at my website with lots of photos, recipes and books
Have a look at my website with lots of photos, recipes and books
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Green Aura
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Re: Smoked ...
The short answer is - just about anything. Fish, meat,cheese, peppers spring quickly to mind. The world is your oyster - and you can smoke those too 
Maggie
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Never doubt that you can change history. You already have. Marge Piercy
Life shrinks or expands in proportion to one's courage. Anais Nin
Re: Smoked ...
If you can tell us the temperature of the smoking area, we can probably answer your question a little more accurately. Some foods are best hot smoked (think chicken, fish, etc..), others are better cold smoked (like cheese, bacon, salmon, etc..) Pop a thermometer in there when it's been running a few mins and give us a rough idea.
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oldfella
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Re: Smoked ...
Pork belly, Salmon Cutlets, Trout Fillets, Mackerel, Sausages, Chicken, Beef (Jerky) plus a few others that I have to try. 
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