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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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The sawdust from hardwood makes a dense smoke for a long period of time if used properly. Ideally, it should be smoldered in a pan instead of being put in direct contact with the fire. A cast-iron skillet over an electric burner is ideal. Of course, sawdust can also be piled over hot coals or charcoal. It can be used dry or damp. My favorite is fresh sawdust from green wood. A good supply can be caught in a strategically placed wide open pan while you are sawing your winter firewood.
If you don’t cut your firewood, you might visit a sawmill, cabinetmaker, or some tradesman who deals in wood. Many small sawmills simply throw sawdust away, blowing it out onto a pile that will eventually have to be burned or hauled off. But these days more and more sawdust is being used as a by-product, so that you may have to pay for it.