Cross thread questions.

[alblancher]

I have a bunch of questions concerning an upcoming cold smoke in my new smokehouse. I posted what I could in the obvious threads (wood smokers, cheese and sausage) but here goes on the rest of them.

My smokehouse is 6 ft square by 7 ft tall not including the peaked roof. The smoke tube is centered front to back and about a foot from the right hand wall.

Where do I put the meat in the smokehouse? I have 4 salt cured hams, 10 lbs cold smoked polish sausage, and about 5 lbs of cheese.

Looks like the hams will require 6 days in the smoke so I'll be tending the fire for a long time and would like to make the best use of the effort.

What else can go in the smoker how about a pork loin?

Thanks,

Al

 

[travcoman45]

I would hang the hams in the center towards the top, cheese someplace they don't get dripped on, the sausage can be hung bought anywhere's inside the smoker ya got room fer. Just remember ifin ya ever do poultry it is always below other items ta prevent contamination.

Ya can smoke anythin in there ya got room fer!

 

[roo-b-q'n]

I would not cold smoke anything that hass not been cured. The cure is the first line of defense against bacteria in a cold smoke.
Uncured meat is in the danger zone for the entire cook as you are cold smoking with temps between 70-100 degrees. You would just be making a nice warm environmnet for a bacteria party.

Just my .02.

 

[travcoman45]

One would assume ifin yer cold smokin it, it's a cured product, otherwise yer hot smokin it. Ya can add cure ta most anythin ya wanna smoke, poultry, beef, pork the cheese ain't gonna have a problem in there. Use the proper cure fer the proper recipe, there be cure #1 an cure #2. Ifin yer gonna fry sumtin don't use cure #2, an cure #2 is a slow release cure fer long term dryin type meats. A ham er bacon an such will use cure #1.

 

[cowgirl]

I'd hang the meat if it's possible...if not, use racks so the smoke can penetrate all sides of the meat.
I cold smoke hams and bacons at 65 degrees in my smokehouse. Also cold smoke cheeses, salts, peppers, seasoning blends, olives, honey, nuts (pecans are my favorite), paprika, peppers...

All meat must be cured before cold smoking.

Would love to see pics of your smokehouse.

 

[alblancher]

Cowgirl,

I need to stay out of your neck of the woods, I may end up upside down hanging in the smokehouse with all the rest of the stuff you put in there.

Peppers are a great idea, maybe some ABTs. Do you do them pecans with sugar and cayenne pepper?

Roo
I'm going to try and find a recipe for pork loin. I believe it's baked in the oven after 6 -8 in the smoke house so I shouldn't need cure #2

trav
I have ham hooks and netting so I'll install some dowels in the ceiling and hang the hams from that. I may tie the sausage up with string and also hang from the dowels.

I guess the cheese and ABT are going to need a shelf

Al

 

[erain]

not sure of accesability to products but perhaps make sure you dont paint yourself in a corner so to speak and have the stuff with shortest smoking times closest to the door, etc.... just a thought.

 

[trapper]

If the meat is at temp's between 40* and 140* for four hours or more you need cure no matter how long you cook it afterwards. This especially true in the absence of oxygen (like in a smoke filled room) since these are the conditions that botulism thrives in. Cooking will kill the bacteria but not the toxins produced by the bacteria while it was alive. This stuff can kill you, not just make your belly ache.