I seem to have infected my friends with the charcuterie virus.
What started with the occasional foray into a simple pork and garlic sausage is now ending in converting garden sheds into full-sized smokehouses to smoke lanjager and prosciutto. I had a recent discussion about the feasibility of airing ham beneath your average Australian home. It’s utter madness. The only thing that keeps my psychosis from blossoming is limited space in my apartment.
A limitation that I’m learning to overcome with ingenuity.
Converting your BBQ into a cold smoker
Cold smoking (smoking foods below 37°C/100°F) can be achieved through a few different methods: lighting a fire in large room to disperse the heat; cooling the smoke on the way into wherever you are hanging the food to be smoked; or generating as little heat as possible to create smoke. Smokehouses are the first tactic some of which include refrigeration to cool the smoke on the way in. Various barbecue forums mention using trays filled with ice to cool your backyard smoker (or smoking outside in the snow, further north), which constitutes the second method. The third method just needs a hot and very concentrated heat source
All you need to provide that heat is a brand new soldering iron ($9.99!). An empty tin can with the lid still partially attached will suffice for a smoke box, along with sawdust and a barbecue with a lid. A Weber-style kettle barbecue is ideal. Don’t use an old soldering iron: lead solder and food do not mix.
Punch a hole in the tin can, stick the soldering iron in and fill the can about a third full of clean sawdust. Turn on the soldering iron and smoke away. That’s all. I burnt the can over an open flame just in case it was lined with a lacquer but I doubt that it was.
The smoker maintained temperature in the barbecue at 18 degrees Celcius (64°F), 4 degrees above the ambient temperature. At that temperature, it’s cold enough to smoke butter. After two hours, two thirds of the handful of sawdust had burnt down to charcoal suggesting that for longer smoking, the smoker will need to be refilled with sawdust every three hours or so.
My test cheese to cold smoke, alleged to be “Australia’s tastiest cheese”; definitely Australia’s most inadvertently racist cheese. I used hickory sawdust.
After two hours, the cheese had taken on a heavy hickory smoke flavour but hadn’t developed the reddish color that comes from longer smoking. It is by far the best thing that can happen to Coon cheese.
More testing to come.