[Sca-cooks] Smoking frozen meat

[Phil Troy / G. Tacitus Adamantius]

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