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Thread: Cold Smoking Plate

  1. #1
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    81

    Default Cold Smoking Plate

    I've yet to use my cold smoking plate. Is it suitable for charcuterie. I don't want to kill myself or my guests
    I bought a dedicated grinder and have bookmarked two sausage recipes I want to try.
    Any experiences, techniques, tips or recipes appreciated!

    P.S. cured whole ham, bacon, back bacon, corned beef and pastrami I've got down cold...
    We're even considering a buried storm shelter after last Spring and I think I could hang sausage in it LOL
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

  2. #2
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    584

    Default

    I am not familiar with the requirements for charcuterie, could you elaborate?

    I use my CSP for cheese all the time, does just fine, and I haven't killed anyone (yet) LOL
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

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