Cold smoking season 2015-2015: smoked coppa muscle and eye of round

atomicsmoke

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• Feb 28, 2015

• #1

Two coppa muscles and a third of an eye of round left from my summer sausage job.

This is after over 30h of beech+cherry smoke. Now going for another round.

IMG_20150228_120900.jpg

• atomicsmoke
• Feb 28, 2015

 

Last edited: Feb 28, 2015

atomicsmoke

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• Feb 28, 2015

• #2

The beef being smaller is drying faster. At 25% now. The pork pieces are at 16% and 18%.

 

atomicsmoke

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• Mar 8, 2015

• #3

After 50h of smoke beef is now at 30%, ready for some fridge time (wrapped) so the moisture content evens out.
Pork is at 22%. Got some decent colour.

IMG_20150308_174209.jpg

• atomicsmoke
• Mar 8, 2015

 

gary s

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• Mar 8, 2015

• #4

NICE COLOR LOOKS GOOD

Gary

 

atomicsmoke

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• Mar 8, 2015

• #5

Thank you G.

Cherry doesn't disappoint when it comes to colour. Even the twine got blasted. I am thinking I should soak it (the twine) to produce some liquid smoke. Lol

 

atomicsmoke

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• Apr 1, 2015

• #6

The collar muscle pieces reached the target weight too.

IMG_20150401_234122.jpg

• atomicsmoke
• Apr 1, 2015

IMG_20150401_234432.jpg

• atomicsmoke
• Apr 1, 2015

IMG_20150401_234802.jpg

• atomicsmoke
• Apr 1, 2015