Bolepa, if I made shed some light on what I do. From what I've done is to slowly boil everything and by boiling, I mean a very, very light rolling boil, to the point of it not even wanting to boil. Remove all the "scum" that is floating while it's boiling. Keep removing throught the boiling process,...

No cure for this one. I threw a little but of #1 in the pot during boiling along with the spices. I do recall reading others that have cured for 3 days or so but this was a spur of the moment project and now I'm thinking thats what the problem could be regarding the lack of saltiness. I boiled the p...

https://images82.fotosik.pl/1011/d61aca557d33388em.jpg https://images82.fotosik.pl/1011/c11f1b80c935f1d5m.jpg https://images84.fotosik.pl/1009/2830dfea2cbe0bafm.jpg https://images82.fotosik.pl/1011/cc2bfacf2c425f24m.jpg My first salceson. Turned out very nice and tasty. Could use a little bit more ...

Spirytus has been known to be the strongest alcohol in the world @96% followed by the US Everclear @ 95. The die hard Poles say that it tastes better than the US brand, however once you start getting to that high level of alcohol it becomes a dare to drink it vs trying to determine the taste. I've u...

Hey Chris, there was certainly a discussion about the drying time but that was more to reference the length of time for the nitrates (#2) to turn over. This time I used #1. Thx everyone for clearing up the cold smoking time frame and what exactly the rest periods do. In regards to the humidity level...

StefanS wrote: keep in mind that cold smoking it is drying with addition of smoke - humidity level in that process is very important.

So again, is there a rule of thumb for the humidity level? Length of time for cold smoking?

Sorry..... by older Poles here, didn't mean the ones on the forum, but rather here in the city.
Good info though. Next go around, instead of 6hrs x 3 days, will go a lot longer.

Thx for the info. Makes me wonder on how some of the "older Poles" here, stated that the way they did it isn't really different from what I did. Maybe I'm missing something from their info, like a lot more salt. I'll rethink for next time.

Thx for the compliment! There really isn't a recipe that I'm following, kinda going by the seat of my pants. The first time I did this, I over salted and used cure #2. I let it hang for about 2.5 weeks. This time was 2.5% salt, 0.15% sugar, 0.25% cure #1, along with bl pepper and some bay leaves and...

A re-trail of cold smoked pork loin, this time using the equilibrium method and I won't go back. Used 2.5 % salt and it turned out great! 3 days @ 6hrs smoked on cherry wood. Is there some rule of thumb regarding cold smoking? I've read tons of material and there doesn't seem to be any consistency. ...

Nothing says I love you more than a bouquet of bacon roses!

Meat will take on more smoke when it's warmer. Smoking at -10C is probably not a good idea, besides you will need to apply smoke for hours and the meat will also freeze in that temp. I like to cold smoke at less than 18C, but if the temp is under 13C, I give it some heat. I know that there is info ...

I'm cold smoking some loins and salmon using a different set up than I did before. I bought a colander at the dollar store and made my own cold smoke tray. Working like a damn !! lots of smoke but very little temp to the point of it being below 10C. Reading some literature on the subject, I see that...

Hey Chris, that's exactly where I was. FIrst time there and it was beautiful. I can only imagine how nice it looks up there in the spring/summer. Hoping to go back again.

THX! not sure what you mean with a "fish/house" but if you are referring to an ice fishing shack .... then yes. Temperatures during those few days were averaging -26C and with the wind chill of about -35C. No wonder red moved from this part of the country :mrgreen:. A little bit of spiritus infused ...