Cold Smoking

Cold Smoking

DIY Cold Smoke Generator: Build a Maze From Scratch

I built my first DIY maze generator from a $9 piece of 1/4-inch stainless mesh and a $14 bag of Bear Mountain (which is what I run for charcuterie — apple-cherry blend gives a milder profile than oak) apple pellets, and the first burn ran 8 hours and 35 minutes from a single fill. The […]

Cold Smoking

Cold Smoking Salami: When to Add Smoke and at What Temperature

I add cold smoke to my salami in two 4-hour sessions on days 3 and 5 of the cure, after the LAB pH drop has finished and before the chubs go into long-term hang at 55°F. As an Amazon Associate I earn from qualifying purchases. The chamber air temperature during the smoke sessions stays at […]