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 season every cut before it’s cooked, because the meat absorbs the salt better when it’s raw. And that way, you don’t have to.
We cut all of our meat by hand, and then it goes into the walk-in cooler for a day to dry out. Smoke won’t stick to wet meat. Then we smoke it below 40°F for about four hours. After that, each portion is packed in a vacuum-sealed bag and cooked Sous-vide. What’s Sous-vide, you ask?