Cold Smoked Steak

Discussion in 'Beef' started by snaver, Jan 21, 2015.

  1. Looking for some advise, on cold smoking Strip loin.
    Wife bought me one these beauties, when She was in the city last week. Grilled it, and it was amazing.

    I bought a whole Strip Loin at Costco this morning, and I want to cold smoke a few.

    Wondering what temp I should be targeting for the smoker? How long should I smoke?
    Keeping the temp low is not an issue. Cold here!!
     
  2. That will depend on size and how much smoke you like. I am a smoke hound a like a lot more than most people. What will you be using to make the smoke and what wood? I would do a reverse sear on it instead of a cold smoke. to cold smoke remember the 40-140 rule. I would try 2 hours around 60° for the first round and adjust from their.

    Happy smoken.

    David
     
  3. Thanks for the reply.
    I will try the reverse sear, when I actually plan to cook them.
    For now, was planning to cold smoke, vacuum pack, and freeze.
    I too prefer a heavier smoke.
    What is the 40-140 rule
    I have Treager pellet grill, with a cold smoker attached.
    Will use applewood pellets.
     
  4. 40-140 is the danger zone for meat. As soon as the meat gets above 40° bad stuff starts to grow. It will continue to grow untill it gets above 140°. Anything between 40° and 140° for more than 4 hours should not be ate.

    Happy smoken.

    David
     
  5. You could smoke the whole loin just like a prime rib, slice it and put in freezer bags

    Gary
     
  6. Too late I already cut them into 1-1/2" steaks.
    Gonna give them an hour smoke, at less than 40F.
    Gonna wait til tomorrow now. Got a nice pork butt, I am gonna cook on the Hot side, at the same time.
     
  7. Post some pictures, and some tomorrow too

    gary
     
  8. dingo007

    dingo007 Smoking Fanatic

    I'm with the Mule...reverse sear is the way to go...smokey goodness and the perfect steak!..Dont get me wrong..i'm a cold smoking guy...but for rib eye/steak...reverse sear baby!

    Although....I am interested in how your cold smoke option works....I'm in the works of cold smoking burgers..then freezing them so I can just grill a "smoked"burger...let us know how it goes!
     
  9. No pics yet ?
     
  10. I look forward to seeing how they turn out.

    Happy smoken.

    David
     
  11. Our mouths are watering !!!

    Gary
     
  12. Smoking delayed til tomorrow. Will post pictures.
     
  13. "Smoke On"
    Got 7 1-12" Strip Loin Beauty's on the cold side

    Gotta 5.5 lb Butt on the Hot side.

    After I take the steaks off, in an hour, I'll bump up the temp on the hot side to 225.

     
  14. Looking good, getting hungry   ------   Do you deliver ?

    Gary
     
  15. Steaks are done, vacuum packed, and in the freezer.

    Will post pics of completed Pork Butt, in the Pork forum.
     

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