smoking belly frozen?

Discussion in 'Smoking Bacon' started by stubborn, May 29, 2011.

  1. stubborn

    stubborn Fire Starter

    This may be a dumb  question, but since keeping the temp down during a cold smoke is an issue, it seems logical to me that the colder the belly is going in, the easier it would be to keep temps down.  

    So, will a frozen belly take on smoke flavoring?  Or would the frozen moisture be too solid to allow the smoke to penetrate?
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    To cold smoke the meat has to be dry.  frozen bellies would not be dry.  Try keeping it above about 50 degrees and below 110 (90 would be better) for good cold smoking.  The fat begins to render just about 110. 
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Al + 1
     
  4. nogoer

    nogoer Meat Mopper

    Other guys are correct. You need that pellicle to take on smoke which means dry. If you want something frozen in there to help cool temps others have done good with ice. Put some in the drip tray over the heat source.
     

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