Originally Posted by joezamora
I was watching bill Dixon cold smoke on YouTube last night. He did a salt cure for 14 days on a hog. Wash off and add another cure then cold smoke for another 10days. He was saying that he could just come out to the smokehouse and cut a piece off and cook and eat. Thanks for the help!!
Once the meat is cured, it don't see why you would cure it again. I'm no pro, but I don't see this being good for the meat. You cure with salt and Cure so both salt the meat and properly cure it for long term smoking and storage. If you wash the cure off after the process, which is normal, and then add additional cure, you going to have an unsafe product due to over exposure of nitrites and it's going to be very salty. I've never seen the video, but did he explain why he was doing this? Was he splitting up the cure (which doesn't make sense either)? Can you provide some more detail on this?
As for the 10 days of smoking, many people smoke for hours upon days. But it's usually broken into chunks (i.e. they smoked for 12 hrs then in the fridge for 12 and then back). Also, 10 days of smoke is ALOT of smoke. A possible way I'd see this as a viable option is it's below 40 but not freezing. The temps should help stave off bad things for the meat, and the lower temps would require a longer smoke time.
Again, more detail on what you saw would be great to hear. Always fun to hear what others are doing....whether is safe or not.
Edit: Just saw the link. I'll have to check it when I'm at home. Thx