Cold Smoked Chicken?

LM600 · Feb 2, 2011

So, I fancy doing some cold smoked skinless chicken breasts.

Has anyone got any advice for these....brine or not, length of smoke (I'll be using oak and doing some cheese at the same time) etc,etc,etc

Cheers!

gtr · Feb 2, 2011

I haven't heard of cold smoking chicken & I'm not sure it's a good idea. What temp would you be smoking at? Chicken (or any uncured meat for that matter) that spends any significant amount of time between 40 and 140 farenheit runs a real risk of going bad.

That said, I wouldn't be surprised if someone one here knows a good and safe method for doing this, but based on what I know right now, I wouldn't do it.

LM600 · Feb 2, 2011

Thanks GTR.

The temp. is apparently going to be 10°C or 50°F this weekend (when I plan on / if doing this)....maybe I'll stick to the cheese!

Thanks again Mate

cowgirl · Feb 2, 2011

gtr is right. Any "cold" smoked meats need to be cured first.

LM600 · Feb 2, 2011

Thanks Cowgirl....reckon I'll stick to the cheese this weekend

cowgirl · Feb 2, 2011

LM600 said:
Thanks Cowgirl....reckon I'll stick to the cheese this weekend

LM, I forgot to say... Good luck with the cheese this weekend. I hope you take pictures for us! :thumb:

LM600 · Feb 2, 2011

Will do! :thumb:

Oh, cool looking blog btw :-D

cowgirl · Feb 2, 2011

LM600 said:
Will do! :thumb:

Oh, cool looking blog btw :-D

Thank you LM! :becky:

Cold Smoked Chicken?

LM600

Full Fledged Farker

gtr

somebody shut me the fark up.

LM600

Full Fledged Farker

cowgirl

somebody shut me the fark up.

LM600

Full Fledged Farker

cowgirl

somebody shut me the fark up.

LM600

Full Fledged Farker

cowgirl

somebody shut me the fark up.

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