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Old 05-29-2011, 11:23 PM   #10
Mel
Knows what a fatty is.
 
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Join Date: 08-03-04
Location: Ridge LI ny
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CAPPOZZOLI
I have smoked beef for my Goulash. It works pretty well.

I cube it and then cold smoke it for about an hour and a half. Then I brown it over the coals hot and fast leaving it raw in the center. Then drop it into the kotlik over the fire with the other ingredients.

No need to brine, I say just smoke it hot or cold.

cold smoking meat without curing it first is a very very bad ideal, a brine ( water and salt )will not protect you from botulism you have to use cure #1 in what i refer to as a wet cure or a dry cure not a brine or sweet pickle, do a Google on botulism its easy to avoid.. if your not careful it can be deadly
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