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Post by daylilydude on Jan 6, 2011 11:56:40 GMT -5
Now just how is this done? Smoking meats involves fire, and I may be wrong but fire means heat.
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Deleted
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Post by Deleted on Jan 6, 2011 13:17:49 GMT -5
I use the cold fires of Asgaard to make bacon. That and mating pigs of course.
Actually, cold smoking can be done in a variety of ways, the most traditional was the use of a smokehouse, smoked primarily at night or during the cold season. The open fire is small and the smokehouse has limited air flow to create a smoky environment.
On a smaller scale, some people use smoker boxes or small amounts of coals in mesh fire baskets to keep the temperature below 80F. In fact, cold smoking can be done in a small kettle or offset by using a bed of ice between the meat and fire. Temps should be kept in the 40's unless you have used a cure.
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jbest123
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Post by jbest123 on Jan 6, 2011 14:44:09 GMT -5
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rintintin
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Post by rintintin on Jan 6, 2011 19:35:57 GMT -5
In a traditional smoke house, the meat is hung inside the smoke house, and the fire is in a box outside the smoke house. The fire box has a vent that directs the smoke into the house, but most of the heat goes straight up into the atmosphere. You are essentially smoking the meat, but not cooking it. This is only safe to do on cured meats, not raw meats. For anybody looking for cheap/simple smoke house, check this out: animalscience.uconn.edu/extension/publications/build_smokehouse.pdf
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Deleted
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Post by Deleted on Jan 12, 2011 6:10:58 GMT -5
Yup. The smokehouse plans I have seen call for the firebox to be roughly 10 feet from the smokehouse itself. Also, the meat can be (and often is) brine cured before being smoked.
Steve
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Post by redneckplanter on Mar 29, 2011 0:58:23 GMT -5
Yup. The smokehouse plans I have seen call for the firebox to be roughly 10 feet from the smokehouse itself. Also, the meat can be (and often is) brine cured before being smoked. Steve tweedster got any pics?hmmmmmnnnnnnnnn? sounds awesome............
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