Whole meats such as loins, butts, hams and bellies were cured whole and then smoked. Cold smoking assures us of total smoke penetration inside of the meat. I've cold smoked raw steaks several times before cooking on a gas grill or vacuum packing for freezing. Logged I don't inhale. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Jax Fl Johnny. The meat is on a rack above the ice. Raw meat materials were cured first with salt and potassium nitrate or sodium nitrite and then ground, stuffed into casings and sausages were smoked and cooked. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. The smoker is only on for 20 minutes then shut off. That's why I cold smoked the raw side pork first. Bacon is not high risk because it is cooked hard before serving, but I still do not recommend cold smoking meats at home, especially for beginners. The risk is too high, especially for children, elderly, pregnant, and immune compromised. Meat processing plant had a curing department where meat trimmings of different grades were mixed with salt and nitrite, labelled and cured. Some food products can be cold smoked and may not need to be cured like meat does. I haven't had any ill effects so far. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product. Therefore, only those meat products that have been fermented, salted, or cured, should be cold-smoked. Cold smoking is not a continuous process, it is stopped (no smoke) a … How long to let sausage cure before smoking? The heating element and wood chip box is covered by an insulated plate, then a pan of ice is set on top. Most cold-smoked products should be cooked to an internal temperature of 160°F before they are eaten. Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. I’ve been reading up on making smoked sausages and I see that all recipes call for hanging the sausages (pre-smoking) until dry, or for 1-2 hours, or refrigerate overnight. If you are not using the cold smoke setup, then before you load the turkey open the door and let any excess heat to escape, you might want to place a bowl of ice in the cabinet, and leave the vent wide open. Cold smoked products can last for months without being refrigerated. Cold smoking cheese, tofu, and nuts at home are relatively low risk.