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Today Smoking Tri-Tips - Page 2

post #21 of 23
Quote:
Originally Posted by Dr K View Post
 


I'm thinking that vacuuming/freezing and finishing later lets the smoke penetrate like with cheese.   

-Kurt

You're right about vacuum sealing and freezing smoked meats to allow the smoke to further permeate them. I've noticed for awhile that smoked meats just in Ziploc bags taste even more smoky 2-3 days later. I just smoked a beef brisket and even after letting it rest I tasted almost no smoke flavor. But 2 days later after being enclosed in a Ziploc bag as I just described it was there and just the amount of smoke I had wanted.

 

However, cold smoking meat for a couple of hours and then hot smoking them is not a technique I've heard of before. Not sure that I feel the need to try it because what I'm already doing works extremely well.

post #22 of 23
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 


I'm thinking that vacuuming/freezing and finishing later lets the smoke penetrate like with cheese.   

-Kurt

We have been vacuuming and freezing both grilled and smoked meats with great success for several years. Meats frozen in zip-lock bags will get freezer-burn if left in freezer too long. They last longer in vacuum sealed bags.

post #23 of 23
Quote:
Originally Posted by Brickguy221 View Post
 

We have been vacuuming and freezing both grilled and smoked meats with great success for several years. Meats frozen in zip-lock bags will get freezer-burn if left in freezer too long. They last longer in vacuum sealed bags.


I've found the same thing over the years. I just don't use our Foodsaver as often as I should due to laziness.

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