Welcome To SmokeHouse Provisions

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cold smoking

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SmokeHouse Provisions

Usually when people talk about cold smoking, they mean smoking below ~100°F. At that temperature, meat doesn’t cook. But that creates a problem. At 100°F, microbes grow so rapidly that meat has to be heavily salted – or preserved in some other way – to keep it safe. We weren’t satisfied with that, so we designed and built a different kind of cold smoker.

A really cold smoker.

Our smoker’s internal temperature never exceeds 40°F. Keeping things in our smoker is just like keeping them in a refrigerator. We can smoke for days, with no treatment required, in perfect safety. In addition, we can smoke things previously thought difficult or impossible: Butter. Cream Cheese. Brie and other soft cheeses. Fresh vegetables. Mushrooms. Chocolate. Marshmallows. Caramel. Jello (whatever). The possibilities are endless.

So we don’t need to salt our products before we smoke them. But we do anyway. We brine them in a weak solution of water, salt, sugar and vinegar.

It turns out it’s the best way to season them. It’s effective, consistent, and easy, and it’s one more thing you don’t have to worry about.

We cut all of our meat by hand, and then it goes into the brine. After that, it air-drys for a day. Smoke won’t stick to wet meat. Then we smoke it below 40°F. After that, each portion is packed in a vacuum-sealed bag and cooked Sous-vide. What’s Sous-vide, you ask?

Sous Vide

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SmokeHouse Provisions

Sous Vide (“Sue-veed”) is a way of cooking that guarantees perfect doneness and safety. A ribeye steak is medium-rare when it reaches an internal temperature of 131°F. So if we could cook the steak at 131°F, it would be perfectly medium rare, all the way through. Sous Vide does this by cooking in a hot water bath held precisely at 135°F, until the meat is the same temperature all the way through. Using this method, not only is the steak cooked, but it is pasteurized.

In fact, all of our reverse-sear meat is pasteurized and sold to you in the cryovac bag it was cooked in. Not only is it seasoned, smoked and perfectly cooked, it’s also some of the safest meat you can buy. And now it’s ready to Reverse-Sear.

Reverse-Sear

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SmokeHouse Provisions

Reverse-Sear means that the meat is already cooked on the inside, all you have to do is sear it on the outside. In other words, you don’t have to worry about doneness; just blaze it up so it’s crispy and tasty and juicy and…excuse me. Here’s how to do it:

After you buy:

Our fresh product is marked with a use by/ freeze by date. If you will be using it before this date, there is no need to freeze it. If not, toss it in the deep-freeze!
Our frozen product, when kept properly frozen, is good for 3 months after the freeze-by date. The best way to thaw it is to move it to the refrigerator a day or two before use. The rule of thumb is: the slower it thaws, the better quality it will have.

To Prepare:

Whether the product is fresh or recently thawed, you will want to submerge it, still in the packaging, in a bowl of hot (tap) water for 10-15 minutes. This brings the center up to a good serving temperature.
If you are using a grill, get it as hot as you can. If you are using a pan, preheat it over high heat for at least a couple of minutes. Remember, this product is fully cooked. You don’t have to worry about doneness. You’re just searing the outside.
Remove the product from its bag and use paper towels to dry it thoroughly. If it’s not dry, it won’t sear.
If you’re grilling, brush the product with oil. No need for salt or other seasoning! If you are using a pan, add a good amount of oil to the pan; enough that the bottom of the product will be covered.
Sear the product to your desired color on both sides; a minute or two is usually long enough. Remove and, if desired, blot off excess oil. There’s also no need to rest this meat. Eat it while it’s hot!!

Vacuum-cure

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SmokeHouse Provisions

Oh one more thing I’d like to mention: not all of our meat is reverse-sear. We also make some traditional preserved meats, like bacon and ham and duck confit. But we use cryovac technology for these products, too.

Usually, for example, bacon is dry-cured in salt for up to two weeks, and the salt is usually changed at least once during this process. Our bacon is cured in a cryovac bag, which reduces the amount of salt required, and the curing time, by half. We use this process of vacuum-curing on all of our preserved meats.

cold smoking

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On the other hand we denounce with righteous indignation and dislike men who are so beguiled and demoralized by the charms of pleasure of the moment, so blinded by desire, that they cannot foresee the pain and trouble that are bound to ensue and equal blame