Im in the process of building a curing chamber out of an old freezer. I plan on drying salamis and solid muscle cured meats. But I also plan on using it as a drying chamber for hot smoked sausages for several days, like Kabanosy. I wonder if the strong smoke will contaminate other meats that are in the curing chamber which were not smoked?
Thanks.
curing chamber question - smoke contaminating non smoked?
curing chamber question - smoke contaminating non smoked?
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Hi Nick - I use my converted fridge to incubate sausage before smoking, and to age it after smoking. I've never had any problem with residual smoke odor making its way to non-smoked sausages. If you actually smoked meat in your curing chamber, that would probably cause the problem you are concerned about.atcNick wrote: I plan on drying salamis and solid muscle cured meats. But I also plan on using it as a drying chamber for hot smoked sausages for several days, like Kabanosy. I wonder if the strong smoke will contaminate other meats that are in the curing chamber which were not smoked?
Cheers,
Jeff
The chemical make-up of smoke is very complex containing at least 500 compounds some of them are volatile and provide the pleasing odor of smoked meat but many more are quite stable and attach themselves to the meat and can't even be removed during poaching. If you have ever been in a conference room filled with tobacco smokers your clothes will carry the smell of that smoke home with you but It won't cause your house to smell of tobacco smoke after the contaminated clothes are laundered.
Ross- tightwad home cook