Cold smoked meat

[darkoford]

An Easy Way to Smoke Meat. The video was from December when the temperature was around 0 ° C.

[matermark]

Isn't 40F to 140F the danger zone, and you should smoke above it? Great job though!

Where abouts are you in Croatia? I have a friend in Durmanec, she grows tomatoes, peppers & berries for the market in Zagreb...

[KJ1I]

Isn't 40F to 140F the danger zone, and you should smoke above it?

Meats to be cold smoked are prepared for the process, either through brining or the addition of Prague powder. This allows the safe processing during the smoking period.

[darkoford]

The 140F is at the place where the smoke is chilled and the smoke is cooled in a horizontal tube and filtered through a stone filter in which tars remain. Colder smoke - less bacteria. f the smoke is below the meat, the temperature is high and a hard outer layer is formed through which the air is not circulated later and the meat is broken.

I live 40km south of Zagreb, the city of Karlovac.

[darkoford]

After a few months depending on the type of meat it looks like this:

[Pa1963]

Looks so delicious. My mouth is watering.

[NortonDommi]

-Does the flavour and texture improve with ageing?

[darkoford]

To taste is far better, it is also a way of keeping meat for a long time.

[Toolmaker51]

To taste is far better, it is also a way of keeping meat for a long time.

Uhhh, long enough to circulate proper samples to avid readers?


My signature states we'll learn more wandering than searching. Yes, more than likely.
Except when snacks are involved; hanging around is the best policy!

[KJ1I]

Are you willing to share the recipe for the salami in the bottom photo?