BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: Kevhub on March 02, 2015, 11:01:59 AM

Title: Cold smoke meat and freeze for later use??
Post by: Kevhub on March 02, 2015, 11:01:59 AM
I want to cold smoke some meat then seal-a-meal and freeze for later cooking. 

Thinking about -
Tri-tip
Baby back ribs
Pork chops
NY Steak

I am headed to my house in the mountains this weekend and the early morning\early eve temps should be 33-38 degrees F for two to three hours of smoke.  I have a Bradley cold smoke adapter but never used it before, any advise?
Title: Re: Cold smoke meat and freeze for later use??
Post by: Anter on March 02, 2015, 07:25:45 PM
It's not a good idea to freeze it, it'll lose it's taste
Title: Re: Cold smoke meat and freeze for later use??
Post by: KyNola on March 03, 2015, 06:53:54 AM
It's not a good idea to freeze it, it'll lose it's taste
I respectfully disagree.  I have cold smoked pork chops and then vac sealed and froze several times.  The smoke flavor was still there when I cooked them at a later date.

If you are going to cold smoke the meat as you described I would suggest going directly from your refrigerator to the smoker and when finished smoking, vac seal and into the freezer as soon as possible.
Title: Re: Cold smoke meat and freeze for later use??
Post by: ragweed on March 03, 2015, 11:06:08 AM
Can't speak to the tri tip or ribs, but I do chops and NY's a lot.  I wrap in plastic then in a zip lock.  Frig for a day or two or freeze.  IMHO, no loss of smoke flavor.
Title: Re: Cold smoke meat and freeze for later use??
Post by: iceman on March 03, 2015, 06:01:21 PM
I do rib eyes all the time. Great taste after a cold smoke / vac seal / then freeze.
I follow KyNolas rule  ;)
Title: Re: Cold smoke meat and freeze for later use??
Post by: Kevhub on March 04, 2015, 08:56:45 AM
Thanks all.  I'll give it a go this weekend.
Title: Re: Cold smoke meat and freeze for later use??
Post by: tskeeter on March 04, 2015, 09:14:44 AM
KyNola, Ice, when you guys cold smoke steaks or thick cut pork chops, how long do you apply smoke for?

I've got family members that have spent a couple of years living in Germany, and one of the things my aunt likes are the smoked pork shops she could get in Germany.  For me, a smoked steak sounds delicious, too.
Title: Re: Cold smoke meat and freeze for later use??
Post by: KyNola on March 05, 2015, 07:14:22 AM
I won't pretend to speak for the other guys but I usually go around a couple of hours.
Title: Re: Cold smoke meat and freeze for later use??
Post by: iceman on March 05, 2015, 05:41:53 PM
I won't pretend to speak for the other guys but I usually go around a couple of hours.

Yep  ;D Perfect!  ;)
I do thick chops (1 1/2") and steaks.
Good eats.
Title: Re: Cold smoke meat and freeze for later use??
Post by: Kevhub on March 06, 2015, 10:15:30 AM
Do you guys brine the pork chops before cold smoking?  if so would freezing post brine/smoke effect anything?
Title: Re: Cold smoke meat and freeze for later use??
Post by: KyNola on March 06, 2015, 02:17:42 PM
If I were going to cold smoke and then freeze pork chops I would not brine them beforehand.  The added moisture in the chop from the brine could cause ice crystals to form within the chop.
Title: Re: Cold smoke meat and freeze for later use??
Post by: renoman on March 20, 2015, 03:08:38 PM
I won't pretend to speak for the other guys but I usually go around a couple of hours.

A couple of hours at what temp?
Title: Re: Cold smoke meat and freeze for later use??
Post by: KyNola on March 21, 2015, 06:53:38 AM
I won't pretend to speak for the other guys but I usually go around a couple of hours.
A couple of hours at what temp?
50-70F degrees.
Title: Re: Cold smoke meat and freeze for later use??
Post by: NorthShoreMN on March 21, 2015, 10:03:36 AM
I cure and hot smoke pork loins for German style smoked pork chops. If just smoking a couple of chops for later grilling I follow KyNolas lead.
The following link should take you to my post on the German style.
http://forum.bradleysmoker.com/index.php?topic=33749


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Title: Re: Cold smoke meat and freeze for later use??
Post by: sage03 on March 26, 2015, 08:55:19 AM
I've done the cold smoke pork chops at least 5 times...as said before, 50-70 degrees, love apple but used maple /oak.All taste great! 2 hrs. some times a little more...depending on degree of smoke taste u want. Once they're done...vac-pac or freezer. I try to wait a week or so but have used them in as little as 2 days. Either way you can't go wrong.