Cold smoking season 2015-2015: smoked coppa muscle and eye of round

[atomicsmoke]

Two coppa muscles and a third of an eye of round left from my summer sausage job.

This is after over 30h of beech+cherry smoke. Now going for another round.

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• atomicsmoke
• Feb 28, 2015

 

[atomicsmoke]

The beef being smaller is drying faster. At 25% now. The pork pieces are at 16% and 18%.

 

[atomicsmoke]

After 50h of smoke beef is now at 30%, ready for some fridge time (wrapped) so the moisture content evens out.
Pork is at 22%. Got some decent colour.

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• atomicsmoke
• Mar 8, 2015

 

[gary s]

NICE COLOR LOOKS GOOD

Gary

 

[atomicsmoke]

Thank you G.

Cherry doesn't disappoint when it comes to colour. Even the twine got blasted. I am thinking I should soak it (the twine) to produce some liquid smoke. Lol

 

[atomicsmoke]

The collar muscle pieces reached the target weight too.

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• atomicsmoke
• Apr 1, 2015

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• atomicsmoke
• Apr 1, 2015

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• atomicsmoke
• Apr 1, 2015