This is best recipe to improve or try your cold smoking skills. Simple easy to follow and most important tasty power snack for any occasion ... someone called it : porky jerky ... Try , ask questions , follow ...
So, I made pork tenderloin and salmon. Exactly by your instructions. They came out very good. Want to say thank you. Also for sake of try, I did beef lean cut just like your pork tenderloin. Beef came out classy as well. Very good proportions of spices and salt you use.
Maaaaaan! This is BEAUTIFUL! especially how it turned out with cold smoke... Since pork is mostly smoked under temp 💪🏼 keep it up, its was just so inspiring!
Well done video- I'll be making pork tenderloin jerky here in a few days, have it marinating now - I'm going to give this one a shot- thank you for sharing this
Thanks i was in Poland last summer Im living in Hannover right now Moved from Canada here; and tried some of that tenderlion you made from a market in Slubice was amazing .. thx going to try it myself.
I just finished first round...best ever smoked loin i had, hands down - smoked it 2 days 8 + 6 hours with cherry wood, I am totally hooked, working on bacon next :-) looking for a sausage recipe; thanks for sharing
Hi RS, nice video, thank you for posting. During the "pressing" stage, do you refrigerate or leave out? How long do you smoke for? How long do you leave hanging total and any special ways to store meat for long term?
i do not refrigerate when "under weight" , but i would recommend to do that ... my fridge too small ... smoking time 2 days 6-8 hours a day. then i dry it for another 4-5 days . Then wrap in to foil and it is good for about 4 weeks in a fridge. If you vacuum seal it it will be good for 3-4 month ...
with spices - definitely in the fridge , but when you hanging them to dry before smoking - i leave in a basement , if you can leave hanging in fridge it will dry more evenly.
Great video! Thank you for showing this. I do have a question. Is there another option to drying it in the basement? Here is Dallas Texas we do not have basements. Can I hang it in the house at room temperature? Around 70 degrees Fahrenheit or 21 degrees celsius?
Yes you can. it is a little above recommended 50-55. If you have space in fridge that could be good too at least for first 5 days ... but it need to hang and get some air circulation.
Hi RS, very nice video. Like this recipe a lot and actually I am in the process of starting similar project, but I need to ask couple of questions first. In your list of spices and their percentages to original meat weight, I don't see the amount of instacure. There is a mention of "read instructions" but I don't see those either anywhere. What is the range of temperatures for cold smoking that you would recommend? Lastly, I see that you Lithuanian from your background. I am pretty much from the same neighbourhood originally(Poland), though I am residing for very long time in Canada now. Having said that, chipotle is not something used in where we come from. How did you end up adding it to this recipe?? One project at the time, but really looking forward to checking your other videos.
First - Instacure - please follow label on the product ... i do not want to do mistake on % calculation. Cold smoke is about 65-75 F , it could be lower , so winter is best time to do it (depending how North you are). Yes we neighbors and our food and taste very look alike :) . Regarding add on's to recipe (not "usual" spices) - always do what you like ... I wanted to add lite kick and that's how started to experiment with chipotle and cayen . Dog is Vizsla breed :) . good luck ...
So 60 degrees F is okay temp . Just finished smoking now it's time to hang . Just need to know the temp in basement will be ok . Cant wait ...your videos are great
please do not hang too long - it still will be drying , so couple days to a week and then in to fridge ... even if vacuum sealed still in the fridge . I usually (after smoking) keep 3 -5 days.
Thanks for your reply. I have another question, after pressing them I wrap in colligan paper because I use my garage to hang them. Should I leave longer drying because of paper and then cold smoke. Like maybe a week or more to dry
i like them a little dryer , other people like them a little softer . You will need to try and see . Just remember - more you dry them harder they would be. You can eat them immediately after smoking - this is cured product. i usually dry another 5-7 days , it depends on thickness of meat too.
Do you have a master built 40 inch smoker? And then you added the cold smoke accessory? Thanks, looking to start making Serbian Pršuta which is very similar what you made. Thanks again
Yes - it was 40 inch Masterbuilt vertical smoker ... You can look : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vVAH3blY4qw.html and ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8WkutqB0lCI.html ... you can remove shelf's and that's what i like a lot. Prosciutto - It will be long drying process :) - i do not have place to hang meet for a year .... :)
Hi, really good video and thanks. Are you aiming for a target amount of weight loss in the final product? For example in many case people typically look for around 30-35% weight loss in cured meats?
Thanks for sharing. A couple of questions : what flavor wood chips you use ( recommend ) and when drying ( before smoking ) is there a recommended ambient temperature range?
usually i mix apple and cherry , but you can add some other fruit tree chips to get stronger or softer smoke flavor. Regarding drying - i hang it in basement where temperature is about 58F-60F - i would say it is too high(best would be around 45F), but i do not have too many choices ... just please be careful for any funky smells or feels with meat - if something does not feel right do not eat it ... start with small batch.
I'm trying to learn cold smoking and will be building a smokehouse this summer . So in this video these tenderloins are never really cooked then once you have finished smoking ? You just slice them up to eat without it ever getting cooked in a grill etc., ? Really great video, you have a great style of presentation. Loved listening to you
they not cooked. If you want easy and forgiving learning snack - try with jerky. it could be cold smoked too. This meat is requiring 3 week process, but it is worth it ... if you will have more questions - just ask.
Love your info. Can you tell me if white mold on pork hung in basement will cause a problem? It’s been drying for 4 days and I see some whit spots. Can you help
usually mold could show after a week or two - maybe you need to hang meat where some airflow is . it should be dry . Now could it be that these white spots is salt ?? you can put some small fan to circulate airflow,
Hi i really enjoy your videos, i speak russian too and run a russian deli in toronto so your info is valuable to me. Regarding this recipe, im making 30kg of them and dont want to sit there and hang them individually. what if i just place them all on a wire rack and flip them once a day or so? what do you think?
That would work. they should dry and smoke evenly . if you will put some fan to circulate air they would dry faster. Now for 30 kg - to smoke probably you will need way bigger smoker :)
Very well done video. I have started my own project of smoking pork loin as I remember as a child in Bavaria watching my Uncle. So many videos and recipes are different which is ok. My question is this. How do you maintain humidity in your basement? What humidity % is best? I dry hang the meat overnight in the smoker without any smoke as the outside temperatures has been in the low 40's. But I am going to post-smoke hang the meat in a refrigerator at 45-50 degrees for 3 days. But I am told that is not good as the humidity in a refrigerator is too dry. Any ideas? Thank you and great job on video
Thank you for watching and commenting ... Humidity is my dilemma : too dry in basement and i cannot do nothing about it - it is living space so i cannot make it humid. Best would be about 70-80 % to begin and then get to 60 -50 % - that is applying for dried meats in general : we need to let them dry slowly then they would dry equally. I do leave meat in smoker over night if weather permits. Even if it will dry too fast in the end of process wrap it in to plastic wrap tightly and put in a fridge for couple days - meat will stabilize - outside crust will become more soft while inside will dry a little more.
Really Smoking thanks for the reply. We are facing the same issues then. At least I know now that experts have the same issue. I might be doing it right. I just bought a digital thermometer with humidity reading. I start drying tonight and then will vacuum seal on Sunday. Thanks again.
as slower you smoke as better it will be - smoke need to penetrate meat and it is not happening in one day - you can smoke one weekend and then continue next - just please regulate quantity of smoke - too much not good. You can try to smoke one day , but then meat need to hang again for a week for drying and smoke penetration.
Good day! I have a question. While the meat is curing in the salt, after the first day, there was a decent amount of water that came out of the loins. Do I drain that as the curing continues, or do I just flip and rotate in the liquids as well? Jivoli!
No - you cannot soak them, cold smoke generator is having fire inside of big tube ... it will be hard to light it up if chips would be wet ... smoke is generated controlling amount of air passing thru - if it would be open then flame would take over, but now because of controlled amount of air you getting smoke ...
Just found your channel I have been smoking for years and just started cold smoking cheese. It’s not technically smoking but I recently had some biltong, have you ever thought of making that.
when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.
Again - Thank you , a lot of good info. Usually if you in humid and hot climate i would suggest curing chamber where you can keep disaered temp and humidity.
Vacuum packed and in fridge about 3 month. i never freeze it - just easier to make another batch ... sometimes i'm getting to point where you see white dots on surface, but that's only salt getting out - always remember be cautious with meats.
no any other site. it is up to you regarding instacure - i started the same way and it worked perfect, but then i started to read what instacure does and there is no problem with it - so i'm using it.
Hav you tried duck breasts ...cold smoked of course :-) Do you have some good advices? your video is very good and informative, Thanks. (One thing: how can it be around zero degrees celsius and still tree in backyarf is all green?)
Duck breast , lamb leg - better follow capicolla recipe. They better dried for longer time(4-6 weeks or longer). You can smoke (cold) them after first week of drying and then smoke will get thru all of it. regarding zero celsius - i would say frost :) , but thats suggestion not requirement.
should be ok , but i will repeat ALWAYS be very careful - not scared , but careful . look how it looks , smell how it smells , feel how it feels and try at your risk. Our grandfathers did not had refrigerators, but they was able to make that tasty stuff. most important is to give time for salt and spices to go thru then all whats left will be just drying process and introduction of smoke for flavor.
Hi. I was wondering... Im going to start smoking meat at home on a small scale, and am thinking what would be better, to fill a airtight container with meat and cold smoke and leave it like that, or would it be better to constantly add more smoke by making a small opening on the side, to pass the smoke trough. Any help would be appriciated. Thanks.
i do not like "airtight" - there will be no humidity going out - all will have a little rancid taste ... air need to move and smoke need not to be heavy ...
Hi, i tried this recipe without smoking it and its fine. i have a question, do you know any cuts of beef that i can do the exact same easy process to? Im assuming beef tenderloin would work too but its too expensive.
you right - fillet minion :) ... look at something called pasturma or basturma - eventually i will make video about it too , but drying time will be longer - about 3-4 weeks. I would say go with beef jerky South African Style - biltong , did it myself - love it ... need to do video :) ...
form 34f (1c) to 45f (7c) but can be up to about 60f(15c) , but please be careful - higher temps more danger to spoil meat or get some unwanted bacteria on it.
you should left that liquid. please continue without remaking. It will be still fine in the end. salt was pushing that liquid out , so salt is in the product and that what's matter.
Labas my friend, very good job. A quick question, you mentioned that you use Instacure in the mix of spices for the curing process. I know that the instacure is basically for more safety and preservation issues as it includes nitrite and nitrate. I'm not very fun of this ingredient cause his relationship with some types of cancer. Do you think that the meat will be and turn up good if I decide not to include the instacure mix in the curing process? Did you ever tried it without the instacure mix? Thank you in advance
Labas tap pat ... i did . but you really need to be careful with process ... mainly Instacure is to prevent botulism - that's my point of view. If you will keep meat cold all the time i believe you will be perfect - i mean not higher than 40 F - thats why perfect time for this process is winter. For Instacure do not overdose.
the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.
@@tinovanderzwan-km7ou sadly i do not have any fat leftovers - if i do something i use it : even for popcorn i use lard (only me likes it ) but just will not have quantity to try ...
Hello RS. I brought the wrong instacure. I used instacure #1 on 4 small tenderloins. Today is day one of the curing process in the refridgerator. After I cold smoke and dry them for a week, I plan to eat them and share them all within two weeks after its ready. Do you think it will be safe? I will keep them in the refridgerator since the basement is not cold enough here in New York yet.
i believe Instacure #1 is for drying - so you have correct one. If you planing to keep all time in refrigerator it will not get dry fast. But lets talk : curing in refrigerator and about 3-5 days. Then you will cold smoke - and in New York is about 70 F - good temps for that ... and then you will see how you feel about it - drying for a week in basement could be good , but always watch what you eat. if you not sure you can dry even in refrigerator - it will take longer and refrigerator will smell like smoke house :) Some people have dedicated vine coolers for that type of processing. FYI - i'm located in Staten Island :) . Did not cold smoke this fall yet - waiting to cool off a little ...
Great! Thanks for the quick reply. Excellent tips! If you visit Queens, I highly recommend you go to Muncan Food Corp in Astoria. It's a candy store for people like us. :-)
You're right! The basement is at perfect temperature and humidity. They are drying perfectly. Another few days and I can cut into one of the tenderloins. I did cheat and eat a couple of the small tidbits because they dried really fast because they were so small. Wow is it perfect! I mean seriously the exact flavor I looked for. FYI, I used Hickory to smoke with. I really appreciate you sharing your recipe and technique.
I was wanting to do this but what if it’s 0 Celsius outside can I still cold smoke or will I need to add heat? To make it 65-70 Fahrenheit? Or will it be fine in the cold? Same question to the salmon?
0 C - perfect ... smoke still will be a little bit on hot side so it should make +1 :) ... meat absorbs smoke very well at lo temps , salmon too . it would work perfect.
below freezing - heat would be good . Simple electrical heat plate would solve the problem. Keep temps above 0 . Meat absorbs smoke better in lower temps. Regarding crust - i smoke just couple days and keep meet in basement for another week before starting to eat or pack , so it is having that outside crust layer.
I would like to try this, but it would be helpful to list the spice measurements in a more meaningful way. I don't understand the percentages used. 3-4% salt? 3-4% of what? The weight of the Tenderloin?
you exactly right - % are done base on total weight of meat. I do count in KG(kilograms) or GR(grams) - it is easier and more accurate measurements for me. so if you have 3 Kg - 3000 Gr - 3% of that would be 90 Gr. This is way more accurate then explaining in Table or Tea spoons or best measurement "eyeball it" , "hand full" ...
If anyone does this, please make sure to use the right amount of curing salt and that the cold smoke doesn't get above 65 degrees. Botulism is real and it can kill you. Just be safe
i would suggest to read manufacture label for specific use and quantity. Please be careful with anyone suggesting how much and what cure - they could be wrong.
that is correct ... then i dry it as long as i like - my wife likes when middle is more soft, i prefer more dry , but usually it is getting to the point after 5-7 days of drying
if you want to see mixing process - then maybe. if you want to see how different recipes are you would be disjointed - there is base and then you just add a little different flavor, but you can make variation of products with it. Thank you.
