Many of you spend countless hours smoking ribs, chicken, sausages, and Boston Butts. Have you ever considered purchasing a cold smoker?
Cold smoking doesn't cook the food-it is the process of adding a smoke flavor at low temperatures (usually from 40-100 degrees F, but no more than 120 degrees F). Cooler temperatures allow the meat to retain more moisture, have a better smoked appearance and remain protected against bacteria.
Since cold smoking doesn't substantially cure or cook the food, most foods are usually brined or salted before they are cold smoked. This ensures that bacteria doesn't grow on the food during the process. These foods, such as bacon, should be fully cooked before they are eaten. It is not always necessary to brine or cure- some foods can be cold smoked to enhance the flavor before grilling-examples would be chicken, pork chops or steaks.
Meats are not the only foods that can be cold smoked-cheeses are a very popular choice, including cheddar, swiss, mozzarella, and provolone. Other popular choices include nuts, chipotles, plums, and many other fruits and vegetables.
At Bass Pro Shops you can find the Masterbuilt Cold Smoker Kit. This kit:
- Fits all Masterbuilt Digital Electric Smokers
- Attaches to the wood chip loading port of the smoker
- Provides continuous smoke for up to 6 hours at temperatures as low as 100-120 degrees F.
- Uses regular wood chips
So, on your next shopping excursion, stop by your Leeds Bass Pro Shop, or visit www.basspro.com , and see our great selection of smokers and accessories.
Until next time, stay safe and GO CAMPING!!!!