Ben perthshire,Scotland Question about cold smoking

[invercat]

Hi everyone,

I have recently butchered and am waiting to smoke some roe buck saddle and haunch cuts.  I want to cold smoke them for a reasonable length of time. How often should I be adding smoke blocks I have read that I will need to cold smoke for 7 days! This will equate to a lot of expense if I am constantly adding smoke blocks. Any advice on this would be greatly appreciated. thanks

[KyNola]

I'll yield to those who are much more knowledgeable than me but without knowing your smoking set up I would be a little nervous about cold smoking pretty much anything for 7 days without proper curing, etc.

You should take the advice of others who will come along with much more experience in cold smoking.

Welcome to the Forum!

[Saber 4]

I'll yield to those who are much more knowledgeable than me but without knowing your smoking set up I would be a little nervous about cold smoking pretty much anything for 7 days without proper curing, etc.

You should take the advice of others who will come along with much more experience in cold smoking.

Welcome to the Forum!

X2

[Habanero Smoker]

Can you provide more information on the smoking procedure outlined in your recipe, or post a link to the website that has the recipe would be better. I have only cold smoked bacon in the Bradley for three day period, and that recipe was adapted from a smokehouse technique, and I only applied smoke a few hours per day. With the Bradley you may have to revise your recipe, maintain the appropriate temperature for the seven days, and only apply smoke a few hours per day.

[tailfeathers]

Can't begin to answer your question, but you've come to a good place to ask. Welcome to the forums from South Dakota!