NicoWilson

As the subject suggests, I'm looking to find out if anyone successfully registered with their Local Authority for hobby production of cured and smoked food. 

On 10/1/2018 at 1:45 PM, Wade said:

Hi Nico and welcome to the forum. That is a fine looking cold smoker you have built there, thanks for sharing the link 

It is great that you have been curing and smoking meat and fish as there are a lot of people on here who are new to it. Any hints and tips from your experience you would care to share will be greatly appreciated.

Thanks Wade. 

On 10/1/2018 at 2:55 PM, Raptor72 said:

Looks good how much roughly was the build 

I forget exactly, but somewhere between £50 and £100 for the timber, clips and vents. The castors were extra and don't affect performance, only usefulness.

I had understood that there was an additional advantage to freezing food before smoking as the action of freezing the water in the food breaks down cell walls which makes it easier for the cure to "pull" the water out.

Hello

I've been curing and smoking meat and fish for some time.  I have both hot and cold smokers. 

There is an article on my website about my cold smoker: http://nicowilson.com/curing-and-smoking/learning-smoke-building-cold-smoker/

Thanks

Nico