#119 in Outdoor grills & accessories
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Reddit mentions of Realcook 13.78 inch Cold Smoke Generator for BBQ Grill or Smoker Wood dust Hot and Cold Smoking Salmon Meat Burn Time up to 18-24 Hours
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Realcook 13.78 inch Cold Smoke Generator for BBQ Grill or Smoker Wood dust Hot and Cold Smoking Salmon Meat Burn Time up to 18-24 Hours. Here are the top ones.
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- SFX Form Factor: High end performance in a small form factor. ATX12V Vversion: v2.4. Ability to toggle single multiple 12V rails: no
- Continuous output rated temperature (°C) 40°C.80 PLUS Gold certified: High efficiency operation for less excess heat and lower operating costs
- Fully Modular: Make your builds and upgrades easy, with clean, great-looking results
- 100% Japanese 105 electrolytic capacitors: Premium internal components ensure solid power delivery andlong term reliability.
Features:
Specs:
| Height | 1.97 Inches |
| Length | 13.78 Inches |
| Size | 13.7" |
| Weight | 0.6 Kilograms |
| Width | 11.81 Inches |
Hi there
I can only illuminate as to where i gathered my inspirations. There is a book by Steve Lamb called the curing and smoking handbook, which may not be the bible to most* but it holds all the fundamentals and left me with a decent understanding of the process.
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I would start with making some unsmoked Bacon. its pretty quick, doesn't require much time or equipment and is delicious, Steve Lamb has a nitrate free recipe that is decent to learn whats happening, it does come out rather salty i would add, but its delicious still and learning what is happening during the cure is an invaluable part of the recipe in my opinion
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for the shortcut there is a bunch of premade cures on the market, normally as easy as chucking 30/35g (depending on the product) to the kilo in a ziploc with a piece of pork, leaving for 7-10 days with the odd massage and hey presto, its bacon!
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https://www.amazon.co.uk/300g-Traditional-Easicure-Bacon-Produce/dp/B00CTO59G0
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My personal advice would be to take no shortcuts and learn what curing is fundamentally, which you can learn from that book in an afternoon. then, when you understand the process (I made a few batches of bacon), pancetta/lonzino are a good next step if you want to try air drying, Pastrami is good if you want to try cold smoking. Honestly once the principles lock into place there is a world of recipes you can try, I'm still working through that book!
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as an addendum, curing salmon for gravlax is a very easy process and an absolute joy, there is a dill and beetroot recipe in Steve Lamb's book that i follow to the letter and its the best i've ever eaten. Gravlax can be cold smoked too to turn it into smoked salmon.
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When you find your way eventually to smoking, and I hope you will, let me direct your attention to this product
https://www.amazon.com/Realcook-Generator-Smoker-Smoking-Salmon/dp/B071DGYLCR/ref=sr_1_6?keywords=cold+smoking&qid=1565024270&s=lawn-garden&sr=1-6
It's easy to setup and does the job remarkably well, highly recommended as a foundation to the art.
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Also, I wouldn't think about mould just yet, its a part of the air drying process and it took me a good while of practise and trial and error before i started to understand what is happening with moulds, this sub is a great sounding board when you need some practical advice. Take it slow and enjoy yourself one recipe at a time, you don't need to know how to make a salami if you are making a Bresaola!
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Good luck and i hope you find some of this illuminating!
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* Charcuterie: The Craft of Salting, Smoking and Curing by Brian Polcyn and Michael Ruhlman is the book a lot of people swear by, but i personally only took to it after i knew what i was doing a little.