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Old 02-02-2011, 02:24 PM   #1
LM600
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Default Cold Smoked Chicken?

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!
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Old 02-02-2011, 02:34 PM   #2
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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.
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Old 02-02-2011, 03:17 PM   #3
LM600
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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
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Old 02-02-2011, 03:22 PM   #4
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gtr is right. Any "cold" smoked meats need to be cured first.
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Old 02-02-2011, 03:28 PM   #5
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Thanks Cowgirl....reckon I'll stick to the cheese this weekend
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Old 02-02-2011, 03:35 PM   #6
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Quote:
Originally Posted by LM600 View Post
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!
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Old 02-02-2011, 03:51 PM   #7
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Will do!

Oh, cool looking blog btw
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Old 02-02-2011, 03:56 PM   #8
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Quote:
Originally Posted by LM600 View Post
Will do!

Oh, cool looking blog btw
Thank you LM!
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