winter activities

My parents were simple country people, we lived on a small farm, and quite a few country skills were conveyed to me during my adolescent years. Some of them - honeybee keeping, wine making, brandy distilling and meat cold smoking, in particular - I’ve tried to carry on, improvise in a city environment as necessary, throughout my life and on the various continents. In US, unfortunately, only cold smoking of sausages and smaller meat pieces was in my reach and I was able to improvise it without to much disturbance of my neighbors. It’s been documented on this website ([CS00].& [CD00]).

Well, as it turns out, my son-in-law caught some of my enthusiasm for country living, meat smoking for the start. He has improved my third design ([CD02]) by adding a smoke cooling conduit and a remote fire chamber. Now it is easier to maintain appropriate fire burning for the larger meat pieces to be cold smoked. The setup is running well, see the photo on the right (and rollover), after the meat has been brine cured for six weeks. And the curing recipe? OK, I’ll work on that for the handbook on this site.

 2011-02-06 

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