How does cold smoke penetrate meat?

[zwiller]

I have been researching and not finding the info I am after. Marianski talks about the different smoke temps cold/warm/hot and says only cold smoking ensures the complete penetration into the meat. Anyone have a basic explanation how this happens? A link in the right direction works. Wild guess also accepted. The context of this matter is how hams are smoked. From my researching thus far and reading many ham labels, I am lead the believe most hams (and bacon) are injected with liquid smoke. While some guys believe a home made product is always superior to something commercially made, I don't necessarily think so. Pretty sure your friends and family will pick the store bought stuff over your homemade in a blind test. I am trying level the playing field and think cold smoking might the direction to explore. Probably the most relevant info here is this but does not address penetration: https://www.smokingmeatforums.com/t...g-by-marianski-stanley-marianski-adam.279615/
and also here: https://www.smokingmeatforums.com/threads/smoking-bacon-cold-or-hot-smoke.91292/post-1712526

I notice the picture of cold smoking appears to show more open areas for smoke to penetrate and hot smoking show less. Is this simply case hardening? Not looking to go crazy with the science but just to get a handle on the understanding. Thanks in advance!

 

[JC in GB]

If I read Marianski correctly, There are pores in the casing that allows smoke into the sausage. Once the casing are heated, these pores seal up and will no longer accept smoke into the meat. I have noticed that cold smoked meats have a deeper smoke flavor than hot smoked. I just thought this was due to longer smoking times but maybe t is more of an effect of the cold smoke penetration.

Thanks for reading my unscientific ramblings.

JC

 

[SmokinAl]

I don’t know how it works, but cold smoking definitely gives more of a smokey flavor than hot smokin, but as JC said, maybe it’s due to the longer smoke times, although a butt smoked for 18 hours, doesn’t have as much smoke flavor as a belly cold smoked for 10 hours. So it must have something to do with the temp of the meat.
Al

 

[chef jimmyj]

Meat Proteins begin to Denature, aka, Cook, at 105°F. As the meat temp rises, these protein strands begin to gather tighter together and shrink. It is this process happening on the surface that Cuts Off, smoke penetration. Hence the reason Smoke Rings don't go to the Center of a Brisket...JJ

For Newbies...DO NOT Cold Smoke (40 to 100°F) or Cool Smoke (100 to 170°F) any meat that does not contain Cure #1. Especially, Ground, Injected, Bone, Rolled and Tied meat or meats punched full of Holes for Garlic and Herb insertion...

 

[JC in GB]

Meat Proteins begin to Denature, aka, Cook, at 105°F. As the meat temp rises, these protein strands begin to gather tighter together and shrink. It is this process happening on the surface that Cuts Off, smoke penetration. Hence the reason Smoke Rings don't go to the Center of a Brisket...JJ

For Newbies...DO NOT Cold Smoke (40 to 100°F) or Cool Smoke (100 to 170°F) any meat that does not contain Cure #1. Especially, Ground, Injected, Bone, Rolled and Tied meat or meats punched full of Holes for Garlic and Herb insertion...

Great advice on using curing salt for cold smoking chef jimmyj Safety first, always.

JC

 

[zwiller]

chef jimmyj WOW. When you say it like that, seems like I should know that. Thanks. Agree, good point on curing!

JC in GB SmokinAl Thanks! Personal experience is probably more important than explanation. Thank you for the info.

 

[daveomak]

While some guys believe a home made product is always superior to something commercially made, I don't necessarily think so. Pretty sure your friends and family will pick the store bought stuff over your homemade in a blind test.

I'm gonna take the side of "Home smoked" pork... "Ham", especially.... My ham recipe.....

HAM from fresh picnics.. update 10/21 ... MONEY ..

My neighborhood small grocery had fresh picnics, non enhanced, for $1.49... sooooo, 2 came home with me... Bride wanted these done with the hide on so that's what I did.... Many, many injections of a curing brine to make them hammy... around the bones and joints and along the hide from...

www.smokingmeatforums.com

 

[zwiller]

I'm gonna take the side of "Home smoked" pork... "Ham", especially.... My ham recipe.....

So the gauntlet has been thrown... I use your injection method with slight changes and it works great! I would say it is on par or better than storebought brine formulas. I think the difference might be in the smoking. I feel storebought has a much deeper flavor. I wonder if I might have to cold smoke and SV to replicate but not sure. What are your thoughts on that? I still remember the days when some hams had to be cooked to eat... Just trying to figure out the difference and there is definitely something going on.

Last one I ran Saturday for around 18hrs on beech:

 

[daveomak]

I totally smoke around 110F.... for however long it takes....
My NEW temp for pork is 138F IT.... hold it there for an hour or 2... Smoker temp turned down to 145 ish and exhaust closed to 10% open.....
That's called pasteurization....

 

[zwiller]

Thanks Dave! Very interesting choice of smoke temp. I will to have try that. I did 122F 2hrs and 16hrs at 150F. I pulled at 138F IT but still getting some case hardening (didn't adjust vent). Not ruined but could be better. Still want to try cokld smoke and SV tho.

 

[daveomak]

When you sous vide meat that has been smoked, the same thing happens when you pressure can smoked meat...... THE SMOKE IS INTENSIFIED..... So, I would lightly smoke, maybe 1-2 hours and try it....

 

[zwiller]

WOW. Never heard about that! It actually sounds a good thing to me. THANKS. More than happy to test.