Well, I am here to tell you the flavor is amazing if you cold smoke, the meat is exposed to more smoke longer which means it absorbs more flavor! (I have included affiliate links to products I love.

Lenny Briskets formed such a bond with his father cold smoking briskets that he adopted the meat cut as his surname. Now he honours this bond through his Sydney diner and food truck. Leonard ...

impart a robust smoke flavor and are often best used for hot smoking meats like brisket and pork butt. For cold smoking, opt for wood pellets rather than wood chips or chunks, because they’re ...

Accurate temperature measurement is essential to smoking meat from both a taste and safety ... the chef if the temperature is too hot or cold (among other things). The entire contraption is ...

Toss opened packages of deli meats or any sliced by a deli after three to five days, and hot dogs after one week. Cold smoked fish: Don’t eat cold smoked fish “unless it is canned or shelf ...

Does this imply to the above cold meats too? or only the smoked versions? is it safe to give her these types of cold meats above at least 2 or 3 times a week? Cured meats like ham and Vienna sausages ...

Too much smoked meat can put you at higher risk of certain ... you might want to avoid eating too much smoked salmon. Cold-smoked salmon in particular may have the bacterium Listeria monocytogenes ...