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Tool Talk Discussion Forum

Re: Cold smoking

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Author  [Modern View]

01-31-2013 17:25:14

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What kind of pellets do you have? I prefer hickory when I smoke and always do it cold. Beef brisket for example, I smoke about 6 hours. I prefer to smoke and then let it sit so the smoke goes through the meat a little further. I have tried apple and it seemed to be quite strong and bitter..just my 2 cents...

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Dave Warden

02-02-2013 06:47:00

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 Re: Cold smoking in reply to Rickieblue, 01-31-2013 17:25:14  
I have pecan, apple and a blend of hickory,pecan and maple. Bought them off amazn smoker sight, no fillers binders just pure wood. As far as rmving bark there shouldn"t be any cold smokin,(between 50 and 75 degrees for 8 hrs or more on bacon). This is first time for me so trial and error! Dave

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02-03-2013 04:20:39

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 Re: Cold smoking in reply to Dave Warden, 02-02-2013 06:47:00  
The main concurn is doing a proper job of cureing. Properly cured meat is hard to mess up dureing smoking but improperly cured meat that has been smoked by a time tested method can turn out a disaster any where from not tasting good to making you sick or worse. With that said,home smoking is a satisfying undertaking. Your blended pellets will likly impart a nice taste but most people try various wood and smoke duration until settling on a favorite. Green hickory is far and away my favorite where as I use seasoned fruit woods for apeal to the masses. I encourage you to try some cheese in the smoker while you are at it.
Good luck and tell us how your first attempt turns out.

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State of Jefferson

02-02-2013 10:16:29

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 Re: Cold smoking in reply to Dave Warden, 02-02-2013 06:47:00  
I smoked a couple of sides and a ham last winter. It turned out ok. The instructions I had suggested 6 hours, But I did 7. Was too long, all you could taste was the smoke, none of the meat. Was still good to add to potato salad and such, but too strong to just eat alone. I used apple wood.


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02-01-2013 02:31:57

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 Re: Cold smoking in reply to Rickieblue, 01-31-2013 17:25:14  
do you remove the bark? that will make it bitter

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