Originally Posted by
IronNoggin
It is, but that is barely the start of a much more complicated process. Later today the product comes off the dry brine, and into the next - a wet brine.
Then it must be de-desalinated, glazed, dried and smoked.
Long process.
Home Build. I have done dozens. This is my best.
Based on a mid-sixties hospital food warmer, near 400 pound of stainless - thankfully on wheels.
Hot smoke controlled by an 8 stage programmable PID, running duo ceramic commercial hotplates.
Cold smoke will be shown in this thread when I get that far.
Cheers,
Nog