Cold Smoke

[Gideon]

Can one cold smoke in the curing room ?Would it not kill the White good Mold ? and what effect will it have on the curing process ?

 

[chef jimmyj]

Only issue I see with using the curing cabinet as a smoker is, everything you hang will taste like smoke. At least for awhile. Many dry cured items, Coppa, Guanciale, Prosciutto, Etc. Is not smoked and would be off flavored from picking up smoke...JJ

 

[Gideon]

Thanks

 

[chef jimmyj]

Sorry I didn't see your post and answer sooner...JJ