Cold Smoked Meat. Apparatus for cold smoking meat. Bacon is not high risk because it is cooked hard before serving but i still do not recommend cold smoking meats at home especially for beginners. Cold smoking assures us of total smoke penetration inside of the meat.
But also there is cold smoking for flavor in meat without salt curing. Cold smoking is a process that smokes meat without exposing it to heat usually at temperatures below 85 f 30 c. Cold smoking assures us of total smoke penetration inside of the meat. Cold smoking cheese tofu and nuts at home are relatively low risk.
The basics of cold smoking the magic substance that makes it all happen cold smoking meat is different from hot smoking in that you do it in the fall and winter months when the air temperature is below 40 degrees.
Overlooking professional smoke houses the most common cold smoke design is a box offset from a drum barbecue. The cold air keeps it from getting too hot in the smoke house thereby cooking the meat. Cold smoking is not a continuous process it is stopped no smoke a few times to allow fresh air into the smoker. Bacon is not high risk because it is cooked hard before serving but i still do not recommend cold smoking meats at home especially for beginners. The barbecue is can be used for it s purpose while smoke is piped into a box cooled with ice or water containing the meat being treated.
