The Hot Pepper said:
You cold smoke pork? Are you sure you are cold smoking? That is very dangerous with meat because of the time it takes to smoke and the low temps... it is in the danger zone for hours or days. Usually recommended for cheese and veg only. Curious. What temps are you smoking at? Cold is 70 to 100. And can you even get a bark with cold smoke??
Lemme know. Interested. Please post finished pics as Proof of Life!
I could see cold smoking pork if it's cured first, like bacon.... bacon's smoked no hotter than 150° F. I agree with the sentiment that it sounds dangerous, but it is an old tried and true method for cured pork bellies. Of course, it still needs to be cooked AFTER smoking.... I probably wouldn't eat pork smoked that low without cooking fully afterwards
