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the most common are cheeses, hams, bacons, fish (lox) and just about everything you buy in the market labeled "smoked" that's not fully cooked. Think "smokehouse" and that's cold smoking. When the ham is smoked that way, it's not cooked, and it can take two weeks to smoke, but done right...it's magic.
It's also very difficult, because you have to keep the temp below 90 to 120 and keep the food from developing bacteria, that's why most food done that way, for long periods, will be cured in some fashion.
Yes, CB, normally the Owner's Forum is to ask how to operate the smoker, and if there aren't many replies, I will move them to generate more over in the Open forum. Always hate seeing those "0" next to # of replies.
You might want to also search Amazon for a Cold Smoking book.
Here is a link to the table of contents of one book I've heard discussed.
Maybe someone will join in.
Cold Smoking and Salt Curing Meat Fish and Game
Hope that helps.
Hey, if you're interested in it, just jump right in and learn...
I own CS SM066 AmeriQue. I've made lox very successfully in the smoker as well as an Emson indoor smoker. My grandsons have taken quite a liking to Trader Joe's tuna lox and I want to replicate it for them by curing or brining, then cold smoking 2 1/2" ahi tuna steaks. Any advice on how to treat the tuna compared to salmon, both in the length of the cure or brine, and the length smoking time? Thanks for the advice.
Thanks for the link. There wasn’t much on cold-smoking tuna but I still learned a lot about smoking fish on some of the threads. Sadly Google was of limited help as well.
I have done salmon but never tuna. I just did a quick search and found these for tuna: Cold Smoked Tuna | SportFishing BC , Cold smoked Albacore | Smoking Meat Forums - The Best Smoking Meat Forum On Earth! . Let us know how they turn out.