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Yep sounds good, these free videos I put out can be challenging! Cheers Tom

Thanks Joe, good advice. It's a minority that looks to buy for longevity, that's what I've noticed. For what I write up, I've got to talk about several options, but I've got to re-write and talk about the gear that's lasted decades. Can't beat that Sirman Mirra whether it's 25 years old or brand new! Ciao Tom

Vapor and cold smoke are very different I think. Compounds making up smoke would is very different, never tried. Report back please 🙏 Kindest regardsz Tom

@@eatcuredmeat thank you. I’m planing to start up with beef sticks with cold smoking for flavor and sous vide for cook. The reasons I choose this technique is control temperature easily and less emission compared to traditional way. Do you think it is a possible idea?

85 is a very warm..... cold smoke I prefer about 30 deg less in Fahrenheit. For cured meat recipes, defintely salt curing is the way. Here is some other articles/info that might help - eatcuredmeat.com/dry-curing/methods-on-how-to-cure-meat-with-salt-with-pictures/ eatcuredmeat.com/dry-curing/which-salt-for-meat-curing-a-full-breakdown/ th-cam.com/video/hy2SzkE2VqI/w-d-xo.html

I love both, thanks for watching, color I've found can come from meat (I've seen orange fresh orange meat from pecan feed pigs on a farm!) or wood can influence color too from my experience, ciao Tom

sure - wood pellets or wood chips, its on the smokai website all the info- -

thanks so much! encouragement, more videos to come. I prefer going into the detail rather then skipping the meat! :-) Tom

​@eatcuredmeat it was very helpful. Personally the details allow me to really understand and therefore change methods to suit my own preference 🎉

Do you meant salt cured and dired/cold smoked? yes! Pig intestines are often used for the casings, havent tried/heard of cold smoking them separated. Although, that does give me an idea to cold smoke the casings before making the salami, never heard of that! :-) Tom

Nice! oven is a cool setup to use, cheers Tom

You are amazing too!, especially giving me such kind words! All the best, Tom

Thanks for the comment, I like/make/buy both and it's a dig and light hearted - have you made dry cured cold smoked bacon - all the best, Tom

Nicest comment this week, thank you

Thanks, appreciated, apart from taking half a day to edit 3 mins of video - it's appreciated that people watch them - thanks Tom

Its not bacon, its dry cured pork, so the curing is thorough then the drying is to a decent weight loss - for flavor and preservation - here is another video I did on a way to do this - th-cam.com/video/hy2SzkE2VqI/w-d-xo.html

@@eatcuredmeat thank you, so if I do the process you showed with pork belly/bacon it will be ready to eat after curing? no cooking required?

Hey thanks for the encouragement, way more to publish

Heya, I've researched them a bit in Germany, where they are popular. It does build up in these smokers - so its an idea. I've got to a get a few to test out for sure. Tom

@@eatcuredmeat Do you remember the brand name?

@@user-vp8zx4pd1t Can't recall it was a few years ago. Try - searching (not with google because the search engine is shocking now) - german smoke trap .... cheers Tom

Hi Josephsharp700 - the link is in the description click the 'click here' button here is another link to it - courses.eatcuredmeat.com/ultimate-homemade-bacon-online-course

@SmokinYuma Hey there, sorry - I've JUST had a technical change over to a different host/home for my website. Could you try and again and see if it works? And thanks to the support and encouragement. Kindest regards, Tom

I agree. Ive been using reusable sous vide bags which aren't perfect, but do a good enough job. Just search reusable sous vide bags in search, cheers and I feel same Tom

pellicle formation maybe? hot and cold smoking have there nuances - have you seen my online bacon course? - eatcuredmeat.com/every-bacon-style-course/

Is the smoke source very close or directly under the pork belly? With a smoke tube you should absolutely be getting enough smoke flavor. Maybe change pellets.

Howdy, I use pellets more then chips! Cheers Tom

👍 great ! Good to have a climate that suits. For doing large diameter soppresatta salami, and big chunks. I like to have a controlled environment for consistent outcomes so I don't waste the effort. Even the 80,000 prosciutto factory I visited in itsly lost 2 or 3 % fron hanging in the open. Cheer T

Hey Joe, that one lost its accuracy after about 18 months. The spearhead probe isnt' replaceable either, it 'was' acccuate. Good idea will do a video at some point :-) Tom

Agreed! Yeah for most of the converted fridges I've used over 20 years - all have actually mean naturally 'innoculated' just from the meat/environment. Funny actually, in the last 4 years, I've been collaborating and teaching a friend who bought a 'Stagionella' commercial double door drying fridge. It's been quite a challenge, since it has too many settings! Hundreds of years ago in the caves of Umbria, don't think they had any buttons to push. Kindest regards, Tom

I’ve spent time in Umbria. Pushing the wrong buttons can be a mistake 😂.

Thanks for taking the time. Opinions always welcome, after writing the equivalent of 5 novels on my meat curing website. I've tried to take facts, check them and look at any topic with that crazy thing called common sense. The history of the nitrate/nitrite is quite fascinating with the meat industry pushing hard for it, since it speed up production process and of course pink ham is a lot easier to sell then grey (like red tomatoes and orange carrots!). Regurgitation is very common both on youtube and websites thats for sure. I've tried to study the subject for 20 years and that's what I share. Not commercial super risk adverse, just home production that had about a 99% success rate. I've taken every opportunitiy to visit quality producers in Calabria, Around Parma, USA/Indianpolis (Smoking Goose - Awesome place), Australia, Germany, Slovakia, Austria, New Zealand and UK. Cheers Tom (I agree quality butcher, harvesting yourself or growing a pig is ideal - sadly not ideal for most folks)

​@@eatcuredmeat I appreciate the way you're rolling this out. I'm not here to judge... I'll leave that to the no-nothings who are selling something. And, I'm not against selling something.... I only get ticked when some guy and his cooler are accepted as legitimate because he deletes comments that point out his lack competence. So far, I'm liking your approach...

Ciao Joe, I agree! looking forward to 4 month in Italy later this year! Castagne (Chestnut -500yr old trees) Flour and Porcini business venture with a friend maybe. If there is someone I should visit over there, happy to take recommendations - love a good Nona! Challenges of commercial farming practices in the Western world, alot of terrible poor quality meat. I've always said its up to the individual to decide what they put inside them. I've done a lot of research on botulism cases historically in USA. Mainly meat canning and indigenous fermentation of meat (under 30 cases a year last time I looked). Kindest regards, Tom

@@eatcuredmeat I may be of assistance if you're going to be in Sicilia (north coast), Calabria (Cosenza region) or Campagnia. I'll be there myself much of the summer. I may also head to Puglia to connect with a friend who moved back this past year to start a B&B

@@eatcuredmeat Bravo! I look forward to your videos. E pazzo perche... OK,English... Everything gets twisted in English language text, millennia of wisdom is thrown out the door to accommodate "dirty meat" by sanitizing it. So many people buying their meat at big box and grocery stores to try and get in on the practice of curing meat are duped into killing the life within it. .... I doubt many have ever killed and broken down a pig. I think this is part of the process of understanding and respecting the meat/animals we harvest. Respect for being responsive.

OK

Not sure what Im selling, interesting saying thanks T

Yes I agree doesn need a clean out. I've found it really varies the creasote build up, depending on the wood. I've had less maintenance with lighter / fruit woods. I often just use a piece of thin wire and clear out the air hole and horizontal tube around the air pipe. Then it's all go! Cheers Tom

I have the UFO knock-off version. The nozzle is not removable and it is a pain in the back to clean it. The only think that works is a butane gas lighter; it turns the creosote to ass in seconds. Still need to brush it off.

Awesome, if you haven't seen it - here is a page from what I've learned converted about x5 so far. You'll also find a ebook pdf download on that pag - best of luck Tom - eatcuredmeat.com/dry-curing/how-to-build-a-curing-chamber-for-dry-cured-meat/

Haven't used them yet, from what I know they leave a smoke smell, can't really instil the smoke flavor with them. Thanks Tom

Thanks! Hope I can showcase some more, lots of video recording done, just need to edit it! Cheers Tom

In fermented curing... good mold is your friend. White or green is great. Black is bad. Throw that out

Thanks, I'd always say don't overthink, it's not hard. But trusting your senses is key. Tom

All is good but yellow red and black molds.. I know that yellow tells you that there's PH alterations in negative way in the salame, others are probably related to either contamination or not properly initiated fermentation.. Green means there's not enough air flow or high humidity or combined.. worst Green can do is alterate the taste if left unattended for long periods of time.. you will know because products start getting mushroom smell.. either way you can brush off and wipe with vinegar/water solution any type of mold off your salame.. note that salame making is not easy.. It is time consuming with very long learning curve, and I'd suggest to start with something easier other then salame and see how it goes on.

@@hammertiming8423 Thanks for taking the time, you sound like you study mold! After 10 years of making salami and studying it. Vinegar is definitely you friend, as well as cold smoke to knock back the growth with its anti-bacterial and anti-fungal properties. Agree with nearly everything you said. Advanced Good white mold, can often be green - I've seen this in both convert fridges, Stagionella Drying Fridge I use and across commercial operators in Italy. In the video are some Italian Pancetta from Calabria covered in dark green/white mold- Lavasi, Calabria - Cheers Tom

Nice! Thanks for the encouragement. Actually I just thought of a cool vid about calling out many of the folks teaching how to make bacon, when they are just making smoked ham basically. I'll be working on that video next few weeks. Cheers Tom

Hey, I did some research - I can see it's a traditional Japanese product, some basic ver. liquid smoke adding would be a shortcut... I've had success cold smoking cow/milk cream, in a bowel for 1 hour. I'll try doing some cold smoking soy sauce next time the cold smoker is going I think. Thanks for the idea! Tom

@@eatcuredmeat Hey Tom... I actually did some Smoked Soy Sauce this weekend... I had a batch of Char Siu Pork that I Smoked and decided to give it a try... Put it in a ceramic bowl, kept my temp right around 225° and smoked it for about 4 hours... I will DEFINITELY be doing this again!!🤙🏾🤙🏾🤙🏾

@@jesselaa9397 I see awesome, you were actually hot smoking, anything about about 86F progresses to warming smoking (another topic Eastern European are specialists at, then from 200F it's hot smoking or low and low depending on your technique! All the best, Tom

Interesting!

I'm a details guy, rather cover a topic well. Here is a video on cold smoking tips also that might suit you. th-cam.com/video/oOZQS5fRFqE/w-d-xo.htmlsi=X2ykpQKuN6-ILjQ5

Heya, I spent some time nearby in Montenegro/Croatia; they loved the heavy smoke! The National Prosciutto was very salty for my liking from one of the top producers. Definitely will check it out. I googled that, slaninijada - arm wrestling bacon festival - I'm in!

Absolutely! We are probably hard-wired in some ways, since thousands of years is embedded. I would be very happy with temperature consistently in that range. Thanks for watching, Tom

Thanks, I've got a ton of videos coming, just need to record them. Remember for thousands of years, they didnt even have fridges to do it! Do it, savor the struggle! :-) Tom

Thank you! Very encouraging - Tom

Hey thanks! encouraging! smoker box could be many things. I've used a heavy metal ver. on a gas grill, to try and add smoke when hot smoking. Didnt work very well, wasnt much airflow. If I still had it, I would drill lots more holes in it. For Cold Smoking, guess it could if you had enough airflow. Pellet Tube or maze or just a large round sieve push in the middle to make a donut.... Tom

Thanks, encouraging - Have some videos in the pipeline....

Are you dry curing or dry aging? Diff methods completely. dry curing over 30 days is for insta cure no. 2

@@eatcuredmeat This is confusing me. Two different processes entirely. Are you curing, or drying?

Woah! Thanks lots of questions 😄 Under about 250 grams for regular fridge dry curing I've found. All this months or years stuff is dried in controllled desire conditions. Once target weight loss, vacpacked , with removal of good mold with vinegar before packing. I am planning out a regular fridge curing video! Watching this space, it should be within the next 3 weeks !

Yeah thats maze smoker I prefer a pellet tube smoker for a simple smoker. However neither of them can adjust smoke level like a smokai. Tom

Thanks and cheers for the encouragement!

Wow thank you, those are words of encouragement :-) Tom

Check out all the ideas for setup o. Smokai website if you haven't. Cheers tom

@eatcuredmeat thanks for the tip. I never noticed all the setup info on their website.