Cold smoking pork what temperature

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Mujo
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Cold smoking pork what temperature

Post by Mujo » Thu Jan 16, 2020 00:26

Hi guys tried finding it using the search function, no luck. I’m after the ideal temp to cold smoke pork at? I’ve made a dedicated cold smoker in a chest freezer so can control the temperature quite well now just after the ideal temp? Obviously I want it below 70f but if I go too cold will the meat take on the flavour ? It will only be smoked for 5-10hours then go into my curing cabinet which it will sit at 55f.

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John
Smokedup
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Re: Cold smoking pork what temperature

Post by Smokedup » Thu Jan 16, 2020 03:31

First time post here. I also have questions involving cold smoking. Is there a reason why I should not cold smoke uncured sausage as long as the temperature is kept below 40 degrees f? I am trying to flavor with smoke for about 12 hours, not really trying to dry the sausage. What humidity is recommended? Thank you
Agoracritus
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Re: Cold smoking pork what temperature

Post by Agoracritus » Thu Jan 16, 2020 03:35

If the meat you’d like to cold smoke is raw/uncured, then colder is better. As long as it’s not frozen, wet or freezing, it will take on the smoke flavor just fine. It’s an unusual practice, but I do it quite often during the cold season where I live, in order to add an authentic smoke flavor to larger quantities of meat than I could possibly cook/bbq at one time.
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Mujo
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Re: Cold smoking pork what temperature

Post by Mujo » Thu Jan 16, 2020 05:12

Agoracritus wrote:
Thu Jan 16, 2020 03:35
If the meat you’d like to cold smoke is raw/uncured, then colder is better. As long as it’s not frozen, wet or freezing, it will take on the smoke flavor just fine. It’s an unusual practice, but I do it quite often during the cold season where I live, in order to add an authentic smoke flavor to larger quantities of meat than I could possibly cook/bbq at one time.
Thanks Agoracritus, the pork necks currently curing (coppacolla) and I usually smoke it after curing then into my curing chamber for a couple months. Before I used to only smoke in the winter time as I couldn’t control the temp but now I’ve got a set up that lets me control the temp so yeah just after an “ideal” cold smoke temperature.
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Re: Cold smoking pork what temperature

Post by Agoracritus » Thu Jan 16, 2020 12:10

Okay, in that case I would say that 55 degrees is your particular “ideal” smoking temperature, since that is the temp you will be curing at anyway. No need to go colder, and any warmer won’t improve smoke penetration as much as it could throw off the Ph by causing or extending wanted/unwanted fermentation. (IMO) The best way to regulate the quality and quantity of smoke flavor in your scenario is with smoking duration. I’d suggest going on the lighter side (4-6 hours) at first.

Because you are dry curing your coppa for awhile after smoking it, you can always smoke it again (stronger/longer) at any time during the curing stage if it doesn’t seem smoky enough. I’d also suggest giving your coppa at least a couple days in your dry-curing chamber prior to your initial smoking. (I always do this with my smoked and dry cured meats and sausages to make sure the surfaces aren’t damp/wet at all during the cold smoking, as that can cause a “sooty”/harsh smoke flavor).

Hope this is more specific/helpful.
Mujo
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Re: Cold smoking pork what temperature

Post by Mujo » Thu Jan 16, 2020 22:55

Perfect exactly what I was thinking re temp just wanted to get confirmation. I’ve smoked them before for around 4-5 hours and that was perfect for my liking. Now I’ve got a UFO cold smoke generator which puts out a lot more smoke than my old pellet smoker so might reduce the time a little and go from there. Thanks for your help
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Re: Cold smoking pork what temperature

Post by Agoracritus » Fri Jan 17, 2020 01:58

Smokedup wrote:
Thu Jan 16, 2020 03:31
First time post here. I also have questions involving cold smoking. Is there a reason why I should not cold smoke uncured sausage as long as the temperature is kept below 40 degrees f? I am trying to flavor with smoke for about 12 hours, not really trying to dry the sausage. What humidity is recommended? Thank you
Hi, welcome Smokedup,

No. There’s no reason that raw or uncured meats and sausages should not be cold smoked, as long as basic raw meat handling safety protocols are followed.

If someone were to ask “is it okay to smoke some raw meat for 12 hours at 69 degrees F ?” I would say “Not any more than it’s okay to leave raw meat on your counter for half a day at room temperature.”

At less than 40 degrees however (refrigeration temps), I can’t think of any reason that food safety would be compromised any more than just keeping the meat in the fridge.

“Cold smoking” should probably be divided into two categories. Cold/unheated smoke, and/or cold air smoking (IMO).

As far as humidity goes, when it comes to cold air smoking it doesn’t seem to matter that much. Even if you live in a very arid environment, it’s pretty difficult to dry anything in the cold.
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Re: Cold smoking pork what temperature

Post by Mujo » Fri Jan 17, 2020 23:31

https://www.flickr.com/photos/186578590 ... ed-public/

Cobb’s went into the smoker this morning after 3-4 hours will tie/net them and then wait for a month or two I’ve run out of cured meats at home so also did quick duck breasts which are small but hopefully will see me through the next week or so :(
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