after first cold smoke

Discussion in 'Smoking Bacon' started by smoky al 26, Nov 13, 2011.

  1. I started my first cold smoke yesterday.some went better then I though it would and others not too good . the good was the temp held real steady even when I ad more wood . I smoked the 2 pcs of pork loin and the belly for 10 hours and the fresh ham for 24 hrs

    the loins were cold and damp . the belly looked all right but was not stiff and the piece I cut off to try after frying tasted mostly smoke.

    any thoughts
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    WAIT A MINUTE>>>Cold smoked all this Meat! Was it CURED!?! Using NITRITE CURE#1 or MORTON TENDER QUICK or some other manufactures CURING SALT MIX?????...
     
  3. thanks for the response. the meat was all cured . the belly was dry cured with tender guick followed the ideas from cowgirl on her website.
     
  4. teeznuts

    teeznuts Master of the Pit

    Let it sit in fridge overnight before you eat it. Gives the flavor time to mellow out. Cook the smoked meats well when it's time to eat.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    WOW thanks, now my blood pressure can return to normal...You had me worried there! As TEEZ said some time will improve the Flavor...We can never stress enough the proper use of Cure, in it's specific amounts for a given weight of meat or volume of brine, for Safe Cold Smoking...MORE OR LESS only counts with NUCLEAR WEAPONS...JJ
     

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