Cold smoke meat and freeze for later use??

Kevhub · 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?

Anter · March 02, 2015, 07:25:45 PM

It's not a good idea to freeze it, it'll lose it's taste

KyNola · March 03, 2015, 06:53:54 AM

Quote from: Anter on March 02, 2015, 07:25:45 PM
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.

ragweed · 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.

iceman · 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 ;)

Kevhub · March 04, 2015, 08:56:45 AM

Thanks all. I'll give it a go this weekend.

tskeeter · 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.

KyNola · 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.

iceman · March 05, 2015, 05:41:53 PM

Quote from: 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.

Yep ;D Perfect! ;)
I do thick chops (1 1/2") and steaks.
Good eats.

Kevhub · 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?

KyNola · 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.

renoman · March 20, 2015, 03:08:38 PM

Quote from: 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.

A couple of hours at what temp?

KyNola · March 21, 2015, 06:53:38 AM

Quote from: renoman on March 20, 2015, 03:08:38 PM
Quote from: 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.
A couple of hours at what temp?

50-70F degrees.

NorthShoreMN · 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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sage03 · 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.