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Cold smoked streaks

post #1 of 10
Thread Starter 
I've cold smoked streaks before. I buy a whole sirloin then cut it into steaks and then smoke them. I was wondering how long I would have to smoke the whole sirloin for. It's usually around ten lbs
post #2 of 10

Cold smoked and not cooked? Steaks?

post #3 of 10
Thread Starter 
Ya cold smoked
post #4 of 10

Are you planning on doing this to add smoke flavor for later grilling or do you eat them just like that? Just trying to get an idea what you are aiming to do.

post #5 of 10
Well, I'd say that the if you are looking for good smokey flavor, I'd cut the roast into steaks first, then COLD, smoke them. Keep in mind that unless you use cure you need to keep your smoker temp below 40f* while smoking. The bad thing about smoking the whole roast at the cold temps is you don't get much smoke penetration past the surface. So slicing first is the best way to go.

I have done this many times to add smoke to foods I want to cook later. Just keep it COLD, while doing it.
post #6 of 10
Thread Starter 
Well we vacuum seal the steaks then freeze them freezing them will kill any bugs won't it?
post #7 of 10
Thread Starter 
Quote:
Originally Posted by timberjet View Post

Are you planning on doing this to add smoke flavor for later grilling or do you eat them just like that? Just trying to get an idea what you are aiming to do.
We will cold smoke then freeze them then grill them when we want
post #8 of 10
Quote:
Originally Posted by cole5000 View Post

Well we vacuum seal the steaks then freeze them freezing them will kill any bugs won't it?

No it won't. If you plan on cold smoking then not cooking to a safe temp within a total time of 4 hours you need to keep your smoker colder than 40f. Unless, you cure the meat first then you can cold smoke above those temps.
post #9 of 10

Any smoking of Un-Cured meat must be done at temps above 200°F or at temps of 40°F or less. The ONLY exception is cold smoking between 40 and 80°F for no more than One Hour, then cooking the same day. I recommend cooking the same day, because the warm smoker temps, above 40, will stimulate the bacteria to multiply. Then the time it takes to handle and bag the meat, then freeze and later thawing and bringing to room temp before cooking, can add up to Toxins reaching dangerous levels. I am not saying all this will happen, just that there is a risk. You can gain some advantage by Washing the meat and applying a heavy coating of Salt or Rub containing Salt but it is still better to go from smoker to grill the same day.The choice is yours. Freezing does not kill any bacteria it only puts it to sleep...JJ. 


Edited by Chef JimmyJ - 7/20/14 at 11:37am
post #10 of 10
Thread Starter 
Alright thanks for the info
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