i realize its not the same as BBQ but love smoked cheese and salmon and if i
can get a unit that will do both for one money i will be well pleased... it
seems like this bradley will do both very nicely, thanks, Lee
"Ed Pawlowski" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> this is an area i know virtually nothing about. after reading here and a
>> couple of other places i am interested in a general discussion on this
>> topic... for/agains? do you do it and on what products? site
>> reccomendations? recipes? the whole deal,
>>
>> Lee
>>
>
> Cold smoking is done with curing. You need a cure in the meat first.
> This is how bacon, ham, some sausages are done. They are generally cured,
> them smoked for a long time at about 100 degrees, then brought up to a
> temperature to make them safe.
>
> It is also good for smoking cheese since it would melt in a regular
> smoker.
>
> Smoke curing, or cold smoking, is not a part of what we do for barbecue,
> which is smoke cooking. Without a cure, the meat would go bad during the
> process.
>