I really like smoked burgers, but dislike that I have to limit myself to weekends only. So my theory is to cold smoke some so I can freeze them, and toss them on the grill any week day I feel like it. So in the interests of science, i decided to make a batch of burger patties and split them. (so spicing etc is the same, the only difference being the cure#1 in the cold smoke batch)) half each being dedicated to cold and half hot smoking.
Made up the patties...
Stuck em in the fridge to firm up a while and had one of these;
Got the MES warmed up with a 1/3 of tube of Pecan and got some burger going
Meanwhile, made some burger rolls....(which came out way to dense for my liking..will i ever master baking?)
When they reached 115F IT, i pulled them and seared them over charcoal for some crust and plated, served with hand cut fries and grilled zucchini
They were very tastey...nice smokey flavor as you'd expect. Even my Cretans hoed em down
So, the base line has been set....i let the cured patties sit overnight in the fridge and will be cold smoking today..probably 4-6hr..we'll see. I think, i'll freeze them and grill early next week. Stay tuned.......