A friend has me intrigued with cold smoking. I know he does a lot of cheese but what else is good cold smoked?
Also, if cold smoking meats, how do you make sure it's safe?

Start by buying this........great reference

Txmoe said:

---

A friend has me intrigued with cold smoking. I know he does a lot of cheese but what else is good cold smoked?
Also, if cold smoking meats, how do you make sure it's safe?

---

For cold smoking meat, you have to use either sodium nitrite (for quick cured products, usually less than seven days) or sodium nitrate (for longer cured products like ham and bigger salamis). The standard ratio is 4 ounces of cure per 100 pounds of meat. For small home batches, you can swap out your salt for cure 1:1 if you have a sausage recipe you want to cold smoke.