BraaiMeesterWannabe wrote:somapop wrote:I tend to buy smoked garlic, but up to now it seems only the 'skin' of the garlic has absorbed the smoke - the garlic cloves seem to miss out on the flavour.
Salmon is an interesting one. I haven't fully looked into it yet, but is is possible to 'cure' it via the cold smoker (presumably pre brining process first)?
Other than that, I have some bacon hanging in the shed ready to come out...possible stick that on too.
Garlic is not cost effective unless you plan to do loads imo. You need to do it for 20hrs or more.
Smoked salmon is just cold smoked. Salt first rather than brine. Smokey Jo's book is a good place to start for advice.
Cold smoking garlic for 20 hours? And do you genuinely see/taste the benefit in the garlic?
I always presumed smoked salmon was a more complex procedure, but it sounds like it isn't (I've also had a quick look at further guides). Possibly less fuss than hot smoking salmon. Probably most cost effective to buy a whole salmon, then prepare it myself. Not sure whether you know, but is it essential to get hold of a salmon slicer? I have an ok (and fairly longish) filleting knife which might do the trick. Also have a Prosciutto slicing knife which I could possibly use.
Still...great news - I love smoked salmon.
Wondering if any of you folk have made your own wood dust? I had a look at the cold smoking site and that recommends using an electric wood plane to create the dust. I don't have one of those at the moment, but need to pick one up soon when I fit some doors. Might work out a lot cheaper that way (quick look at wood dust suggests average prices of £3.99 per 300g + delivery - this is off the cold smoke.co.uk site.
Cheers.