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Help needed. Too dry meat surface after smoking

BarberMeatHead

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Guys I need some advice, help. I smoked meat at around70-80F for 2 days with a rest time during The night time. My meat (loins, Coppa, shoulder and Ham) came too dry on The surface in my opinion. Appereantly I overdoNe with smoke and sometimes i may let temperature go a little bit to high around 80F. I did my meat and smoke in The same cabin so this might have had its part for it drying out a bit more then i expected. What im asking is whether Any of you had The same problem for there charcuterie happened. Has it inpacted its drying out process? I'm afraid my meat can develop a dry ring becouse of the prolonged smoking.
Also as this was my first smoking process I added a slab of wet brined bacon and now I'm hanging it @100-120 f. I'm planning to hold it for few hours in order to reach 100f IT is it possible to make a quality bacon with that kind of time or should I leave it for longer? The smoked smell is there, it has developed a pellacal and haven't dried much from the first smoking.
Thank you in advance
 
Last edited:

tropics

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You may be able to Vac seal the meat that you think is to dry. The inside may still have enough moisture to soften the outer layer
Richie
 

Murray

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I have found that cold smoking at temperatures 70-80F gives a difference flavour profile than at 40-50F and I also find I get a “dry ring” at those temperatures. Sorry I can’t help with how that “dry ring” will affect further drying and aging since I cold smoke at a lower temperature and usually cook hams in the oven at a later date. If you’re not happy with your results try lowering your smoke temperature.
 

indaswamp

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What was the humidity in the smokehouse? For Cold smoking dry cured products, the environment needs to be about the same as a dry curing cabinet, but just a little higher on the temp...54-70*F and just a little lower on the humidity...65-75%RH. Sounds like the temp. as a little too high and the humidity a little too low.
 

BarberMeatHead

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Unfortunately I have not tracked humidity, but the logs I used had moisture in them in order to slow the burn.
I'm not willing to vac seal it. Hoping that increasing chambers temperature to 90+ may help moisturizing the surface and help prolong the drying from inside.
 

chopsaw

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I've had some hams come out with a tough skin on them . I put them in a zip lock and let it rest in the fridge to rehydrate the outside .
 

BarberMeatHead

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I've had some hams come out with a tough skin on them . I put them in a zip lock and let it rest in the fridge to rehydrate the outside .
How much did you held them? I have few muscles that vary from 4" to 6-7" that were exposed for some time to smoke , now that i have rehydrated them in chamber they dont seem tough , yet im afraid that within a few weeks they will develop a bark and the moisture wont be able to escape them..
Any guides how to recognize dry rings developed by smoking? I had experiences with drying process rings , but the smoking one seems nice at this point , but given that it is just a beggining of a drying process im a bit concerned.
 

chopsaw

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I wasn't sure if you were further drying or not . My comment was for hams that were taken to a safe to eat temp in the smokehouse .
 

BarberMeatHead

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Im guessing i did run it for too long. I had a batch of sausages i fermented and placed in the smokehouse day later and they ran for 10-20hrs they looked brown and softer then the others.
 

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