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after first cold smoke

post #1 of 5
Thread Starter 

I started my first cold smoke yesterday.some went better then I though it would and others not too good . the good was the temp held real steady even when I ad more wood . I smoked the 2 pcs of pork loin and the belly for 10 hours and the fresh ham for 24 hrs

the loins were cold and damp . the belly looked all right but was not stiff and the piece I cut off to try after frying tasted mostly smoke.

any thoughts

post #2 of 5

WAIT A MINUTE>>>Cold smoked all this Meat! Was it CURED!?! Using NITRITE CURE#1 or MORTON TENDER QUICK or some other manufactures CURING SALT MIX?????...

post #3 of 5
Thread Starter 

thanks for the response. the meat was all cured . the belly was dry cured with tender guick followed the ideas from cowgirl on her website.

post #4 of 5

Let it sit in fridge overnight before you eat it. Gives the flavor time to mellow out. Cook the smoked meats well when it's time to eat.

post #5 of 5
Quote:
Originally Posted by smoky al 26 View Post

thanks for the response. the meat was all cured . the belly was dry cured with tender guick followed the ideas from cowgirl on her website.



WOW thanks, now my blood pressure can return to normal...You had me worried there! As TEEZ said some time will improve the Flavor...We can never stress enough the proper use of Cure, in it's specific amounts for a given weight of meat or volume of brine, for Safe Cold Smoking...MORE OR LESS only counts with NUCLEAR WEAPONS...JJ

 

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