Cold Smoke
- Thread starter Gideon
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- May 12, 2011
- 22,172
- 7,150
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
- May 12, 2011
- 22,172
- 7,150
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