Mamaliga

Home Made Cold Smoker

So, yeah… Lately I took on a new habit. Smoking… meat, you silly! The need came as I was prepping some Hungarian Gyulai Sausage (post will follow soon) that needed about 8 hours of cold smoke, at 90 F degrees maximum. I needed a simple device that would house the meat, and where smoke went in then smoke went out. Here’s how I did it!

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Popularity: 11% [?]

I agree, lately my blog’s flavor leans on the meaty side (sorry vegetarians). This all has to do with my latest fascination with cured meats, and the craft of Charcuterie I consider an art in itself. After some (failed) attempts at curing sausage, some of which grew beards (literally), I finally got a grip on some of the key rules, so here is the the first successful result – Salame di Brianza!

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Popularity: 18% [?]