- Feb 7, 2021
- 9
- 0
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
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: