California Farm Cold Smoking in Air Fryer

Name: How to cook California Farm Cold Smoking in Air Fryer - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3 sausages
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Cold Smoking in Air Fryer

With the danger of wild fires, I don’t smoke overnight in my barbecue anymore in summer, but use my airfryer, it has the perfect low temperature dehydration mode for cold smoking. I cold smoke leftover chicken and turkey and fresh fish, seafood, sausages, pork to make prosciutto, Jerky, beef and canadian bacon. I also cold smoke dried paprika powder, salsa, figs, peaches, mushrooms, and truffled cheese. My other recipes are in cookpad, this recipe is for smoked fresh sausages.

Ingredient

Food ration :

2 people, 3 sausages

Cooking time :

30 minutes cold smoke

1 cup

Pork belly

1 cup

Pork liver

1 cup

Pork shoulder

Pork casing

Pinch

each nutmeg, mace, seasalt, pepper, garlic, ginger, marjoram or thyme, laurel

1 Tbs

each brandy, heavy cream, milk, broth

1 Cup

hardwood chips with Tbs of butter

Cooking instructions

* Step 1

Boil pork belly, liver and shoulder half hour. Cool. Puree liver and pork shoulder in food processor with dry spices. Dice pork belly. Add liquids spoonfull at a time and pulse food processor till you have a creamy mixture. Add pork belly dices. Stuff in sausage casings with small horn. Cool.

* Step 2

Fill metal cup with hardwood chips, Tbs butter on top, place under 500F oven broiler till it flames, about 15 minutes. Blow out flame. One cup of hardwood chips is enough for a one hour smoke.

* Step 3

Place smoking hardwood in metal cup on bottom of air fryer oven, turn to dehydration mode, 100F degrees. Place sausage op top rack. Cold smoke 30 minutes. Ready to serve. Enjoy.