I took out 6 refrigerated CB's this AM to cold smoke.
I weighed the pouches and then the jus :
48 and 66 were essentially the same : Jus was 35 % by weight of the CB + Jus. for both times
and it was quite salty , which implies the CB's had lost quite a bit of salt. a good thing I think.
the set-up for the cold smoke :
its 45 F and overcast. fired-up the weber to fill blast to ' sterilize it ' 500 f for about 15 M. let cool , open.
6 CB's w my smoker-thing-ey , using cherry pellets
I closed the lid and kept an eye on it to make sure the pellets did't go out, I use a torch to get them going well first.
midway , for an hour + total time
Sun came out so :
put some snow on the top for the last 30 min. the snow did not compl;etely melt
done. the neighborhood smells really delicious ! neighbors no doubt are getting crabby. they cannot see my backyard !
bagged and into the freezer
they stayed cold. I had a small slice and it was delicious.
previously I smoked after a similar cook way back when at 130 because I wanted to try to keep them paasteurized
those were a tad dry but not too much. mayo or a juicy tomato fixed that.
its colder tomorrow. I going to do the rest that have not been Fz. maybe 6 or so.
and if I remember , freeze the jus and add one Fz cube to each finished bag before I use the ChamberVac
Why not ?
this is one of my finest projects
If Im able next year ill add some new dried herbs from Penzey's that mimic Pastrami when I do the first step in the cooking
just sprinkle it on the hunks w plenty of fresh ground pepper.
I think smoking after the cooking , esp when cold outside , makes for a moister finished cut
maybe the FzCube of Jus will also help.
Good Eating All Summer Long !
