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If you're not cold smoking sticks of butter
Cold Smoking Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial...- jd155smoke
- Post #4
- Forum: Info and Practices
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Smoke for today - BSR's, veggies, burgers & salt - MES 30 & AMNPS
use sockeet bags .... much better then using your rack.... Want to know more let me know....- jd155smoke
- Post #13
- Forum: Pork
