Quick Tips on Cold Smoking Bacon & Meat at Home

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My online BACON course is perfect for someone wanting to learn how to make dry cured meats and cold smoking: eatcuredmeat.c...
‪@eatcuredmeat‬

[@wissbaa]

Hey Tom, greetings from South Waikato. So pleased I've found this channel.

[@eatcuredmeat]

Thanks and cheers for the encouragement!

[@jackcupit1447]

Learning that cold smoked meat doesn't need the color of hot smoked was hard for me but I've learned cold smoke gives the best and cleanest flavor to bacon kudos to you for your channel very informative

[@eatcuredmeat]

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

[@NMI371]

4 to 6 cold is about right for me. I rest mine for up to a week before slicing and packaging. If there was any bitterness from being oversmoked, the week long rest seems to help. A brief rinse also helps to remove any ash or soot, or bitterness.

[@eatcuredmeat]

Yeah nice, I want to build a smokehouse with adjustable vents to allow me manage it a bit more, cheers Tom

[@conkshell9445]

From our smoke generator to the smokehouse diffuser was easily 15 feet and cooled considerably. The smokehouse temp. was 80 F. Our first attempt with VOLUMES of smoke yielded a turpentine-flavoured chicken !!

[@eatcuredmeat]

too much smoke! and probably not enough air flow!
less is more with smoke!
I've had that effect with portable smokers before since they often trap the smoke tightly in (which I solve by leaving open slightly)

[@louisevad6091]

Thanks for the info.
Cold smoking is tricky. It’s an anaerobic environment which can breed toxins like botulism. I think it’s important to state that proper curing is essential for cold smoking.

[@eatcuredmeat]

it's an interesting craft; I've looked at the case of botulism across the US. It's fascinating that cured meats are nearly not on the statistics, apart from canning meat or fermenting indigenous practices, which are the majority. Cheers Tom

[@TheKarkian]

New sub here!Greetings from Mexico, more videos please!

[@eatcuredmeat]

Sweet as! Yep I have a bunch recorded, it take quite a bit of time to edit it, but I will be releasing a few vids soon. many thanks Tom

[@journeyfortwo5211]

Good tips mate

[@eatcuredmeat]

Thanks 👍

[@Krahamus]

Great video, i just would like to ask, i moved to Indonesia, would it be possible to cold smoke meat etc? at day time is quite hot around 37 celc, but evening is around 29-24 celc, day time humidity is 75+- and at evening around 95, i just afraid because of heat, meat would go bad easily by cold smoking since it takes some time.

[@eatcuredmeat]

Hey there, I prefer 15-20c. If you could use ice or another cooling system. You could do it. Above 30C, I've read fish will very slowly start to cook!
When it's been above 20C and I need to cold smoke, I place ice trays in the smoker. The smoker I was using was well insulated which helped as well.

[@Krahamus]

@@eatcuredmeat thanks, and i want to ask about loosing 35% of weight when using traditional, do i need to weight meat before curing and set weight loss numbers or after curing?

[@eatcuredmeat]

@@Krahamus Too be honest I've done both with equilibriumm curing, but with excess or saturation salt method it would be quite different. For eq curing I do it after curing before hanging or cold smoke! Cheers Tom