#13 Cold Smoke Process

Sausage making and curing meats.

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#13 Cold Smoke Process

Postby tuftbb » Sat Sep 10, 2016 4:25 pm

Almost done with my #13 Cold Smoke. Just an idea I came up with. We'll find out how the final product turns out. I'm on day 26 so will be cold-smoking come tomorrow:

10lb pork belly
9lb pork loin
10 sausages (3 pork, 3 chicken jalapeno, 4 pork linguica)

13 Cold Smoke Recipe

Rub/Brine #1 – Brown Sugar/Sugar/Salt/Black Pepper/Garlic/Pink #1 (Add maple syrup for brine)
Rub/Brine #2 – Sugar/Salt/Jalapeno/Pasillo/Garlic/Onion Powder/Black Pepper/Pink #1

Day 1
Pork Belly (Apple-wood Smoked Maple Bacon)
- Dry Rub #1
- Wrap in plastic wrap
- Cure 13 days (turn every few days)
Pork Loin (Hot Loin Bacon)
- Dry Rub #2
- Wrap in plastic wrap
- Cure 13 days (turn every few days)

Day 13
Sausages (Brine in Rub#2 mixture)
Pork Belly/Pork Loin
- Unwrap, rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 1 hour, 30 minutes
- Bag with appropriate brine
- 13 days (turn every few days)

Day 26
- Open bag and rinse
- Soak in water 1 hour, 30 minutes
- Rinse and soak again 1 hour, 30 minutes
- Air dry 13 hours

Cold Smoking
- Stabilize cold smoker to between 65°-75° - (do not get hotter than 104°)
- Hang Rub #2 meat in smoker
- Add dried peppers (jalapeno and pasillo) to firebox
- Smoke with dried peppers 1 hour, 30 minutes

- Add Rub #1 meat to smoker
- Smoke with Cherry wood 1 hour, 30 minutes
- Smoke additional 1 hours, 30 minutes, coals only
- Smoke with Apple, Hickory wood 4 hour, 30 minutes
- Smoke additional 4 hours

Resting
- Let meat rest 13 hours in fridge

Slice and Store
- Freeze meat for at least 1 hour, 30 minutes
- Slice to desired thickness
- Vacuum seal
- Cook and enjoy
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OldUsedParts
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Re: #13 Cold Smoke Process

Postby OldUsedParts » Sat Sep 10, 2016 4:31 pm

:salut: dedication to the max :tup:
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Re: #13 Cold Smoke Process

Postby tuftbb » Sat Sep 10, 2016 5:48 pm

P9100657 - small.JPG
P9100661-small.JPG


Hanging out to dry
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Re: #13 Cold Smoke Process

Postby ChileFarmer » Sun Sep 11, 2016 1:28 pm

Wow, looking forward to finished products. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
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Re: #13 Cold Smoke Process

Postby Txdragon » Sun Sep 11, 2016 3:08 pm

I'm definitely following this one!!
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Re: #13 Cold Smoke Process

Postby tuftbb » Sun Sep 11, 2016 4:18 pm

Rig is set up and been smokin' for about 6 hours now. Been a little tough keeping temperature as it's about 85 and sunny out. Cooling the smoke tube with water and cold towels seems to keep things at around 95 so the alarm's not going off too much. It's a little warmer than preferred, but hopefully still okay, the meat seems fine. Only 2 of the sausages are getting cooked versus just smoked. Guess I'll have them with dinner.

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More picts to come when I take it out!
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Re: #13 Cold Smoke Process

Postby Txdragon » Sun Sep 11, 2016 9:48 pm

Brother, I'm not sure what I am more impressed with right now... This setup you've got here, the awesome food you are working on, or the fact that your digi cam date stamp is properly set. I am in awe all the way around!! :cheers: :cheers: :cheers: :cheers:
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Re: #13 Cold Smoke Process

Postby tuftbb » Mon Sep 12, 2016 12:22 am

Final hour smoke:

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And then let rest overnight:

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Light freeze, slice, vacuum seal, open, cook, eat. :-)

<I need to figure out how to turn that date stamp off!
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Re: #13 Cold Smoke Process

Postby Txdragon » Mon Sep 12, 2016 12:34 am

That looks like some fantastic grub!
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Re: #13 Cold Smoke Process

Postby OldUsedParts » Mon Sep 12, 2016 7:00 am

Yo, Tuf, I am a complete Novice on this type of smoking so I'm gonna ask a stupid question. :dont:
My question is: "don't you still have to cook these items some more before eating?"

See, I told you it was stupid :laughing7:
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Re: #13 Cold Smoke Process

Postby tuftbb » Mon Sep 12, 2016 4:36 pm

I too am a novice. Been reading the boards for a few months now and figure bite the bullet and try it out.

To answer your question - yes, you have to cook it prior to eating, and wow does it taste good! Sliced the loin and it was tasty. I prefer "traditional" American or stripy bacon as our British friends call it, but it was good. The pork belly traditional bacon was AMAZING. Hard to slice so some lesson learned there, but tasted fantastic.

After you cure the meat you have 2 choices for the smoking portion - cold smoke or hot smoke. Below is all opinion so put down your flamethrowers, boys!

A cold smoke is standard for bacon, some sausages and certain meats, even cheeses, depending upon what you are trying to do with them. You aren't cooking the food, but infusing the smoke flavor into it for cooking later. It's the true meaning of low and slow. Typically around 60-80 degrees for 6-24 hours. Just a little heat (I used no more than 15 coals and ended up averaging about 10 coals the entire time). Many use sawdust for the wood. I stuck with the wood chips. Chunk wood will either not burn or burn too hot.

A hot smoke is what most are used to - ribs, tri-tip, brisket, etc. You can do it with bacon, but once it's cooked, it's cooked so you're re-heating it unless you eat it all that day! Hot smoke is the normal 175-220 range. If you search bacon on the forums, you'll see a bunch of recipes, styles, and methods - both hot and cold.

Here's the loin sliced. I'll post some bacon picts if I can get some good-looking slices out of it:

P9120680 - small.JPG


P9120681 - small.JPG
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OldUsedParts
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Re: #13 Cold Smoke Process

Postby OldUsedParts » Mon Sep 12, 2016 6:04 pm

tuftbb wrote:To answer your question - yes, you have to cook it prior to eating, and wow does it taste good!


OK, now I get it - - - sometimes it takes me a while :banghead: - - - So you are creating good "smoked flavored meats" that you can cook weeks/months from now instead of having to freeze the meat that has already been cooked -- - right ?
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Re: #13 Cold Smoke Process

Postby egghead » Mon Sep 12, 2016 7:45 pm

Excellent work
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Re: #13 Cold Smoke Process

Postby tuftbb » Tue Sep 13, 2016 6:04 pm

Correct. After it's prepared and vacuum sealed, just treat it like you would regular store-bought bacon. Freeze it and it'll last for a while. Keep it open and it'll "go bad" or at least get discolored and lose flavor pretty quick.
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Re: #13 Cold Smoke Process

Postby Txdragon » Fri Sep 16, 2016 8:13 am

OldUsedParts wrote:
OK, now I get it - - - sometimes it takes me a while :banghead: - - - So you are creating good "smoked flavored meats" that you can cook weeks/months from now instead of having to freeze the meat that has already been cooked -- - right ?


Tuft answered it already, but it short form. Cold smoked is still smoked, but not cooked. It is almost crucial to cure any meat you plan on smoking this way. Because it's cured, it will last longer than uncured "fresh" meat, but you'll still want to freeze it within good time. Now let's talk freezer! I have not personally noticed any difference in cured meat frozen >30 days vs uncured. Once it's frozen, you're pretty much on a level playing field.
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