Other Cooking Equipment > SOUS VIDE COOKING
Cold Smoking Prior to Sous-Vide Cooking - What are the risks?
Pam Gould:
Dumb question here...What if you partially froze the meat before cold smoking? Like half and hour to an hour, depending on size and thickness of meat. just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
TentHunteR:
--- Quote from: Pam Gould on September 11, 2014, 10:06:41 AM ---Dumb question here...What if you partially froze the meat before cold smoking? Like half and hour to an hour, depending on size and thickness of meat. just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
--- End quote ---
I would think, that anything that helps to keep the surface temperature of whole cuts of meat below 43° has got to help reduce the risk. How well smoke will stick to a partially frozen piece of meat, I can't say.
Also keep in mind that freezing will NOT destroy C. Botulinum spores; they simply remain dormant until the right temperature & conditions are met. So even if frozen, I'd still limit cold-smoking to around 30 minutes or so, just to err on the side of safety, and I'd still sear it off before serving.
Jaxon:
Thanks for the information. This backyard jack needs all the help he can get to keep from makin' folks sick.
I think we would be remiss if we DIDN'T have this little talk.
Good to know y'all are lookin' out for us.
Pam Gould:
It's a balmy 10º right now..it's time to cold smoke something..like meat, cheeses etc. Pam GO BUCKS .☆´¯`•.¸¸. ི♥ྀ.
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