Cold Smoking

[shavey]

I am new to smoking, for the most part, and would like to know a few things about Cold smoking. I want to cold smoke mostly for long term preservation, without having to keep it frozen or refriderated for long periods of time. I have a few books, but I was wondering how to keep smoke going throughout the night, and maintain a constant temperature to avoid spoiling. Also some cold smoking tips, like I said I am looking for long term preservation, mostly for Jerky. A little advice for a beginner would be greatly appreciated.

 

[kookie]

I can't say I have cold smoked myself, but I know there are alot of people on the site that do cold smoke. I would do a seach of the threads, they should help you out and I am sure some more members will help you out too shortly. Someone is sure to have some advice for you. But I would start with a search.

Kookie

 

[richtee]

If preservation is your goal, you should also look into curing your meats.
You really don't need to keep a cold smoke going thru the night, just fire it back up in the AM. Again..noting the meat should be cured or at least salt brined to prevent bacterial growth at the low temps involved... below 100°.