This step by step tutorial of how to build a cold smoke generator for smoking meat assures the total smoke penetration inside of the meat for preservation and adding flavor. This project is made with reclaimed items and parts found at your local hardware store.
“Cold Smoking” is done over a much longer period of time often between 12-24 hours below 85°F. Meats that have been fermented, salted, or cured can be cold-smoked then should be cooked to an internal temperature of 160°F before they are eaten.
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