Support the Content I Create: My online BACON course is perfect for someone wanting to learn how to make dry cured meats and cold smoking: eatcuredmeat.c...
Your videos are great. Very helpful. I want to make smoked roast beef, but I'm still new to smoking, I've only ever cold smoked Salmon. What's the best way to approach the smoking? should I brine it before smoking? and can I cold smoke the beef for a few hours and then cook it in the oven or should I hot smoke the beef?
Hey thanks, if it was me, yep I would wet brine (inject/equilibrium brine I prefer), then dry out uncovered in fridge. Then hot smoked to internal temp reach! boom!
Hey, if you mean just cold smoking for flavor without curing/brining - for sure! Just need some air flow and under 59F or 15C is what I prefer. Leaving frying cuts of meat or sausages under covered overnight in the fridge should dry the outside slightly forming pellicle. Then try 4 hours or 8 hours, important part is to rest it also for another 8-24 hours I've found. Then cook it. Cheers Tom
