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Folks, I’ve had my SmokinTex model 1400 for almost 5 years now, and one of the things I love about it is it’s cold smoke function. I am making my first attempt at Pancetta. I’m following the UMAi video and recipe. The only difference was that I cold smoked the raw side pork in my SmokinTex with apple wood first before the 2 week curing process. When the 2 week curing process was over, it still had a great smoked aroma. It’s now been in the UMAi bag for a week. When it’s dried down, I’ll let you know how it turns out. If you want that smoke flavor in your Coppa, Bresola, or any of the dry cured sausages, cold smoke the raw meat first. Also after you dry age your New York Strips or Ribeyes, cold smoke the steaks before you freeze them. That way, you’ll get a great wood smoke flavor even on a gas grill.