Cold-Smoked Meats

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Most meats that have been properly cured can also be smoked. It is so simple, once you have the facilities and the skill to maintain the smoke at about 80°F. Since the meat will be fully cooked after it is smoked, you can cold-smoke it for as long as you choose, within reason. Ideally, it should be smoked just long enough to get a good flavor but not long enough to dry out the meat. If you are smoking the meat for long or unrefrigerated storage, however, it will be necessary to dry it out somewhat. If you plan to cook the meat soon after smoking, color is a good indication of readiness. Most nicely smoked meats and fish take on a mahogany brown color. But color alone is not a fool proof measure of the quality of smoked meat, since many commercial operators use dye in or on the meat.