How to Cold Smoke Fresh Meat
In times before refrigeration was available, people would smoke meat to preserve it. Smoking meat removes the moisture from the meat and adding salt to the meat inhibits the production of bacteria, allowing the meat to be stored for various amounts of time. Unlike hot smoking, cold smoking does not create a hard barrier on the outside of the meat. The lack of this barrier allows smoke to penetrate the meat deeply, creating a full, smoky flavor. To successfully cold smoke fresh meat, the outside temperature must be cool enough to maintain a temperature inside your smoker between 71 and 86 degrees F. Does this Spark an idea?
Instructions
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Cure the fresh meat. Combine 1/2 cup non-iodized salt and 1/4 cup sugar. Rub the dry mixture all over the meat.
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Place a pan of mesquite wood chips in the bottom of the smoker. Heat the smoker to 75 degrees F and turn off the heating coil. Open the vent at the top of the smoker. This allows for sufficient air ventilation and keeps the temperature at the desired cool level.
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Place cured meats on the smoker racks and set the racks inside the smoker for 12 to 24 hours or 1 hour for every 1-1/2-inch thickness of meat. The longer you smoke the meat the drier it becomes, changing the taste and texture.
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Tips & Warnings
Always use the freshest and leanest meat possible when planning to cold smoke. Curing is an important step, as it begins to draw the moisture out of the meat, which is necessary for proper preservation. When moist meat sits for any length of time, mold can develop on the meat.
The National Center for Home Food Preservation recommends cooking cold smoked meats to 160 degrees F before consuming to keep from developing any food borne bacteria illnesses.
References
- Photo Credit Polka Dot Images/Polka Dot/Getty Images
