Cold smoking

[gtnmudy]

Was thinking of making some smoked jerky.

I was going to use the Z shaped pellet smoker without any heat from the heat source (my case elect).

I have a Masterbuild upright smoker.

Anyone have a receipe or know if it will work?

Larry

 

[dirtsailor2003]

Why no heat? In order to make jerky safely you really need to use heat to dry the meat.

If you feel the need to use no heat make sure you use cure and prepare the meat properly.

 

[gtnmudy]

Ok, I understand about cooking the meat.

I have seen and heard of cold smoking.

My thought was the heat from the smoking material would do the trick

So if cold smoking wll not prepare food then what is ti for?

Noobie.....

 

[dirtsailor2003]

Cold smoking is a process that adds smoke flavor to meats, veggies, cheese, hard boiled eggs, spices, etc, with out cooking the meat or whatever it is you are smoking.

When cold smoking meat the smoker needs to remain at or below 40f unless the meat has been cured first.

Meat that has been cured can be smoked @ temps above 40f. Bacon being a good example.

 

[dirtsailor2003]

I should also mention that meats that have been cold smoked still need to be cooked prior to consumption.

 

[gtnmudy]

Ok, now I  learned something.

I was not sure if the heat given off by the smoking wood would create enough heat to cure and smoke at the same time.

So I guess my plan is to make my jerky first then cold smoke it.

Thanks

 

[dirtsailor2003]

No need to cold smoke your jerky.

http://www.smokingmeatforums.com/t/233270/thai-jerky