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Dec 28, 2006 04:00 PM

stovetop smoker and low temperatures: pointers?

The following gifts have been given in the past couple weeks:

1) I gave my brother the camerons stovetop smoker
2) My girlfriend gave me a meat grinder, sausage stuffer, and casings to make sausages with
3) I gave myself Ruhlman's Charcuterie book

I would love to smoke sausages, and also make some of the recipes from the Charcuterie book, which look fantastic (bacon/pork belly, pastrami, etc).

The smoking involved would be either cold smoking or "hot smoking" at a temp of around 180-200. As I understand it, though, the stovetop smoker cooks at temps of around 375.

So my question is: (how) can I do what I want to do using the stovetop smoker? In the oven, on the stovetop, etc? I'm in a Manhattan apartment so outdoor smoking and the like is not possible. But I want to make my own bacon, and pastrami, and smoke my homemade sausages - any pointers?

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  1. I saw someone suggest keeping the meat over a pan of ice cubes for colder smoking, haven't tried it.

    Smoke some salt and use that to cure your meat, maybe?