Well i tried Googling for the answer but couldn't find what I was looking for.
So I'll just lay it on out.
I'm making a pot of soup tonight, some Zuppa Toscana, and picked up some uncooked chorizo (wanted to try it with chorizo).
I also wanted to add some smoke flavor and since I'm not going to pour liquid smoke into it I was thinking about cold smoking the chorizos for a few hours then when I make the soup cook and crumble the meat.
I don't imagine there would be a problem with it but thought it a good idea to run this by you folks and see what you think/suggest.
Smoke On
So I'll just lay it on out.
I'm making a pot of soup tonight, some Zuppa Toscana, and picked up some uncooked chorizo (wanted to try it with chorizo).
I also wanted to add some smoke flavor and since I'm not going to pour liquid smoke into it I was thinking about cold smoking the chorizos for a few hours then when I make the soup cook and crumble the meat.
I don't imagine there would be a problem with it but thought it a good idea to run this by you folks and see what you think/suggest.
Smoke On