Originally Posted by centexsmoker
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.
Last time I cold smoked...used this device on my Weber Kettle:
Smoked for about 9.5 hours...awesome color... This was the cold smoke batch post cold smoke: