cold smoke then cook or vice versa?

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ursula
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cold smoke then cook or vice versa?

Post by ursula » Wed Aug 01, 2012 03:37

Just wondering: Is there any reason why, after cooking a cured pork loin in, say the oven to IT of 160 , the loin couldn't be cold smoked for a few days?
Or is it better to cold smoke till the smoke has fully penetrated, and then finish it off in the oven?
I wonder what the difference ,if any, there would be in the finished product?
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Post by ssorllih » Wed Aug 01, 2012 04:35

You would be smoking left overs. I guess you could if you wanted.
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Chuckwagon
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Post by Chuckwagon » Wed Aug 01, 2012 05:43

Hi Ursula, you'd definitely have two different tasting products, but there's no reason you can't smoke it as long as it has been cured. I've smoked entire left-over roasts (from a party), and found them to be quite tasty. Actually, they don't need long periods of smoking. A few hours will give a nice flavor to pork. Beef is not as tolerant as is pork when it comes to smoke. Go for it pal!

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Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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