Cold smoking season 2015-2015: smoked coppa muscle and eye of round

Discussion in 'Other' started by atomicsmoke, Feb 28, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Two coppa muscles and a third of an eye of round left from my summer sausage job.

    This is after over 30h of beech+cherry smoke. Now going for another round.
     
    Last edited: Feb 28, 2015
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The beef being smaller is drying faster. At 25% now. The pork pieces are at 16% and 18%.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After 50h of smoke beef is now at 30%, ready for some fridge time (wrapped) so the moisture content evens out.
    Pork is at 22%. Got some decent colour.
     
  4. NICE COLOR LOOKS GOOD

    Gary
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you G.

    Cherry doesn't disappoint when it comes to colour. Even the twine got blasted. I am thinking I should soak it (the twine) to produce some liquid smoke. Lol
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The collar muscle pieces reached the target weight too.


     

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