[Sca-cooks] Smoking frozen meat
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Thu Dec 23 13:18:35 PST 2004
Also sprach MD Smith:
>How's that for a subject line?
>
>Greetings to the List,
>
>I scored an 8.68# picnic shoulder of pork at the market this
>morning. It's currently in the deep freezer - which is warmer than
>today's outside temperature.
>
>Can this thing be thawed and cold smoked, or should it be hot
>smoked? This won't happen until April or May at the earliest.
I'd hot-smoke it, treat it like barbecue or pernil al horno... I'm
not sure how the water-loss brought on by freezing and thawing will
affect its ability to remain fresh in the smoke, if you cold-smoked
it.
Adamantius, on a big pernil al horno kick lately...
--
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques
Rousseau, "Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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