I'm not using saw dust just splitted out, dried wood logs. Sometimes for cold smoking I'm using wood chips (made by lumberjacks). Usual temperature for regular smoking is 120-140F. Time of smoking - depends on desired color - 2-6 hours. Wood - hickory, maple, beech, apple, cherry (also depends on desired color, taste).jens49 wrote:Do you have an idea of how much saw dust (liter) you use per hour.
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redzed wrote:But you deviating from tradition.
so today my another deviation - out of traditional polish style process -redzed wrote:What's going on?
Polish style beckon, Baleron (pork butt), Poledwica (pork loin), Szynka (pork ham)-
EQ cure in vac - pack -16 g/kg sea salt, 1.8 g/kg Cure #1, spices. Cured for 8 days. Then smoking, then poaching (sous vide method) -
Most of them already gone to friends.
And one photo question - what is that?
What I can say - it is outstanding. Tenderness, juiciness, taste on almost perfect level.redzed wrote:How was the moisture inside the meats compared to brine curing after EQ cure and poaching under vacuum? How long did it take at 65C?
Poaching in SV method was done -
pork loin - 6 hours at 136F(59*C)
Baleron (pork butt), pork hams - 8 hours at 136F(58*C)
pork belly(bacon) - 6 hours at 150F(65*C) then 2 hours at 158F(70*C) (next time I will live 150F for 8 hours).
After poaching all pieces were cooled down in ice cold water (1 hour) then air cold garage (48F).
On picture - winterized bee hives (5 of them).