Building a Cold Smoker

Image of our Marsh Pig bacon being smoked

This was a project we’d had on the back burner, so to speak, for months. Then we went on a smoking and curing course with Norfolk’s Marsh Pig Salami (more on that next week) and came home with lots of tasty things we’d made, including two slabs of home-cured bacon which we wanted to smoke.

We’d had a nearly-built cold smoker in the shed for months but now we had a deadline. Continue reading