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Old 01-24-2021, 09:11 AM   #453
dope hunter
Ten Point
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Join Date: Mar 2012
Location: Sherman, TX
Hunt In: Throckmorton

Originally Posted by birddoggin View Post
Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....
Yes, it is also my understanding that some dont use cure, but you really need to know what you are doing or you could possibly ruin a batch of meat. They wait until the weather is just right and have success.

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