Cold smoking ground beef

[Kobra]

I'm thinking of cold smoking some ground beef for chilis, pasta sauce, etc. After reading several posts on various boards the majority say, "don't do it", but others say it's safe if you well cook the meat after. There is a recipe on Jeff's site making smoked burgers with pulled pork, which I have done and are excellant! My question is; what is the difference between smoking burger patties, until done, and doing ground beef this way, cold smoking and cooking after? Ground beef is ground beef, isn't it? Very interested in responses from all.

 

[gmc2003]

Your cold smoking and ground beef is susceptible to bacterial growth if left out for a period of time. If your hot smoking then I wouldn't see an issue. Someone with more knowledge of food safety will chime in soon. Personally I wouldn't do it.

Chris

 

[Bearcarver]

I copied & pasted this from our Safety man "ChefJimmyJ".
He can explain it better than I can:

Smoking Hamburger and Sausage Patties, for an Hour+/- without heat is popular Tasty and a method for getting a quick Smoke Fix without spending hours at a Hot smoker ...BUT...

Just a word of Caution,,,There are many REALLY BAD Bacteria that multiply to huge numbers at temps between 85 and 115°F,Summer temps, in as little as 1 hour! While the bacteria will be killed when you cook the burger, the damage may already be done. Some bacteria generate deadly Toxins as they go through their life cycle consumming protein and multiplying. These toxins are Not destroyed by heat or at least not by the temps that we most often enjoy burgers at, even Well Done. Cold Smoking is not recommended for Uncured ground meats of any kind, but if you must do it, take some precautions...If possible Grind your own meat as needed or choose good quality Commercially Packed Beef Chubs. Big meat packers apply much higher quality control practices and standards taking extra precautions to control Bacteria. This allows their ground meat to be shipped and stored for longer periods without spoilage. Ground meat at the Grocery Store may be repackaged Tubed beef or may be house ground from trim under conditions of minimal Sanitation, last choice but still can be used, just purchase as needed. Avoid using store bought meat that has been purchased, frozen by you and defrosted for use. Next, make up the Burgers or Sausage Patties a day ahead and FREEZE them. At Frozen temps the burgers will take an hour of heavy smoke at summer time, no addional heat, smoking temps with a Greatly reduced risk to you and your loved ones health. This happens because the bulk of the meat stays Cold. The still partially frozen, if thick, Smoked Burgers can then go directly on the Grill to finish as desired. This can be done with any burgers, stuffed or not.very cold or partially frozen burger will cook in a time frame only slightly longer than defrosted burgers and will develop a nicely browned surface. Stay Safe this Summer...JJ


Bear

 

[Rings Я Us]

https://www.smokingmeatforums.com/threads/giant-pot-of-chili.269922/#post-1768826
I would smoke the meat in clumps like in my thread for chili. ... warm or hot smoke it and dump it in a pot to finish cooking.. drain the grease and let it cool. You could package it up or use some and make the sauce out of part of it. Freeze the cooked ground beef or sauce.

 

[Rings Я Us]

Oh.. I was going to say, I think 2 hours from fridge to back in the house would be enough smoke.. cold or hot. But yeah, I would finish cooking it , Browning it, in the pan indoors.

 

[EvanKerr]

I know Gordon Ramsay once talked about it. I think it was on Instagram if I remember well. You could maybe check his story highlights. He really did explain well. I mean, of course, he did; he's like a kitchen God, lol. Anyway, this is a bit non-related to your question, but do you guys know where I could get myself a beef jerky dehydrator, lol?