British BBQ Society Forums

Ready for cold smoked eggs at the weekend....

Smoked marbled tea eggs ?

Now there's an idea - in a lapsang souchong kinda way !

Now thats got me thinking, might be better than my pickled smoked eggs.

We cold smoked, using Beech, the eggs, some edam and cure and smoked some trout. Very nice.

derekmiller wrote:Ready for cold smoked eggs at the weekend....

DM0_1121.JPG

DM0_1122.JPG

DM0_1123.JPG

How does this work? I've never seen anything like it, whats the process involved in cold smoking?

Thanks.

Hi Stephen.
You need something to contain the smoke, we use a modified cardboard box. The doweling is to hold the mesh trays.
Something to burn wood dust, we use the Pro Q Cold smoke generator. On a full load it can go for 12hrs plus.
The idea is to impart a smoky flavour without cooking. Originally it was to help preserve foods.

Cheese, we used Edam, just cut into the sizes you want, smoke for 4 hrs.

Eggs, medium boiled, so yolk is still soft. Smoke for 4 hrs.

Trout was salt cured for 2hrs then airdried for 12hrs, then smoked for 2hrs. Could replace this with Salmon and double the curing and smoking times.

Hope this helps.
Derek.

that's brilliant - thanks for explaining, really interesting.

So you just get it going with a tea light and pull it out once its smouldering?

Well I actually use a blow torch, its quicker and you get less false starts than you do with the tealight..

derekmiller wrote:Well I actually use a blow torch, its quicker and you get less false starts than you do with the tealight..

I imagine that to extinguish it you just scoop out the unburned dust?

Yep.
Although I had only filled 3.5 of the outer sides, the rest is just a light layer from overfilling. This was my guestimate for about 4 hrs, I overestimated by about an inch, so hardly any wastage.