- Joined Feb 6, 2011
Cheese is one thing but...Meat MUST be CURED with Cure#1 before you attempt to Cold Smoke!...JJso "cold smoking" is smoking at about less than 100 degrees? so it would only be for meats that were not too thick that need cooking more thoroughly?Not really Hams are Big, Cured and Smoked i wondered how you keep the cheese from melting:) so basically it's the same as regular, just keep the temp down? NO! cheese is on my bucket list. salmon might be, but that sounds too difficult for any time soon.
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