During the winter, I tend to do a lot of Cold Smoking.
Usually its for a relatively small amount of cheese, hard boiled eggs or salmon. There is a lot of extra space in the smoker and I was wondering if anyone has , for a lack of a better term, "Pre-Smoked" meats? I usually do not cold smoke until the temperature is between freezing and 40 F, so spoiling is not a major concern. The smoker does not get about 45 degrees.
I was thinking about smoking Cured Bacon and maybe steaks or burgers and then either finish them off in an oven or freeze and finish at a later time.
Has anyone thought about.done this before? Any advice?
Usually its for a relatively small amount of cheese, hard boiled eggs or salmon. There is a lot of extra space in the smoker and I was wondering if anyone has , for a lack of a better term, "Pre-Smoked" meats? I usually do not cold smoke until the temperature is between freezing and 40 F, so spoiling is not a major concern. The smoker does not get about 45 degrees.
I was thinking about smoking Cured Bacon and maybe steaks or burgers and then either finish them off in an oven or freeze and finish at a later time.
Has anyone thought about.done this before? Any advice?