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

post #1 of 6
Thread Starter 
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.

Edited by atomicsmoke - 2/28/15 at 10:11am
post #2 of 6
Thread Starter 
The beef being smaller is drying faster. At 25% now. The pork pieces are at 16% and 18%.
post #3 of 6
Thread Starter 
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.
post #4 of 6

NICE COLOR LOOKS GOOD

 

Gary

post #5 of 6
Thread Starter 
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
post #6 of 6
Thread Starter 
The collar muscle pieces reached the target weight too.




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