- 30 Posts. Joined 11/2015
- Location: Northeast PA
- Points: 11
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I have actually been known for doing a quick, sometimes partial cure, then hot smoking. Seems it was just a quest for something different in flavor and/or finished texture. I remember doing chicken wings once or twice that way...a bit chewier with a hammy flavor. I'd have to go way back in time and check my threads to see if I tried anything else, like chops. Playing with Tender Quick makes experiments like these so easy, it's difficult to not be tempted, eventually....
Eric makes a good point. You will find that many on the forum will do a semi or under-cure, then hot smoke. It would primarily be done for flavor and used similarly to a rub or marinade. There are a few of us though who do a full cure in order to be able to cold smoke for extended amounts of time in order to reach the desired flavor profile.