Food

[Henry Krinkle]

When you say a cold smoked burger do you mean you cold smoke the actually patties and then heat some other way. Or are you cold smoking a roast or other large chunk of meat and they making the patties from that which is then cooked?

These ones follow my general protocols. I buy Cross rib roasts and prime rib or sirloin, slice it into large steaks, cold smoke those grind them into patties and then.,..go! I only do this in winter or early spring when I can keep the temperature in the Bradley down below 10-12C. I also only use the Bradley for this, the Traeger's get's dangerously warm. After I cold smoke them I throw the steaks into the freezer for about a quarter hour to bring the temperature back down before grinding. The Ankarsrum makes the grinding process so much easier. With the KitchenAid it took more than an hour, maybe two, to grind ten pounds of burgers but the Assistent does it in 10-15 minutes.


There are some pictures on this page:

http://www.intlwatchleague.com/showt...3-Food/page340

[CanadianStraps]

Chili for dinner, and I decided to make some cornbread. As you can see, it broke a bit during extraction. I'd guess that this happens 80% of the time. People are protective and specific about cornbread recipes once they find one that works. Mine is fluffy and moist and sweet and amazing, but I just break it because my method makes a rather large slab (14"). Once I cut it into squares you don't even notice!

[bu11itt]

These ones follow my general protocols. I buy Cross rib roasts and prime rib or sirloin, slice it into large steaks, cold smoke those grind them into patties and then.,..go! I only do this in winter or early spring when I can keep the temperature in the Bradley down below 10-12C. I also only use the Bradley for this, the Traeger's get's dangerously warm. After I cold smoke them I throw the steaks into the freezer for about a quarter hour to bring the temperature back down before grinding. The Ankarsrum makes the grinding process so much easier. With the KitchenAid it took more than an hour, maybe two, to grind ten pounds of burgers but the Assistent does it in 10-15 minutes.


There are some pictures on this page:

http://www.intlwatchleague.com/showt...3-Food/page340

That sounds heavenly. I'd pay to have some meat shipped, if you could actually do that across the boarder...

[Henry Krinkle]

That sounds heavenly. I'd pay to have some meat shipped, if you could actually do that across the boarder...

I think you'd like it. Beef cold smoked and then cooked is a whole different thing. It makes a really good steak too.

[bu11itt]

I might have to try that one day. What are the temp limitations?

[Henry Krinkle]

I might have to try that one day. What are the temp limitations?

They are actually considerably higher than I operate at, but anywhere over 40 ish F or 5 ish C pathogens grow rapidly. The warmer the temperature up to about 160 the more pathogens will multiply. If you are grinding it the danger multiplies again. I have also read that if you cold smoke beef for more than a couple of hours another group of pathogens can also grow.

Having said all that, all it really requires is a little common sense.I preach caution when sharing things that might possibly make people ill. I have never yet made anyone sick and I have done far more dangerous things than cold smoke beef. Deli chicken, 10 pound hams and cold smoked salmon all spring to mind. I have found that if it is under 55 F outside, one can keep the smoker under 80F. 80F is the really dangerous point when cold smoking salmon. That's where it can kill. I pick that as my arbitrary red line for beef. If you are grinding the meat chilling is really important. If you are making steaks, chill them in the fridge over night so the smoke mellows and penetrates.

[CanadianStraps]

Noodle factory Friday was missed today due to unforseen circumstances.... so I made pizza. Started with a basic 00 crust. Fresh garlic, pepperoni and a heavier crust on one and pesto with artichoke, tomato, pancetta and cherry bocchini, finished with fresh arugula on a thinner crust for the other. Both yummy.

[CanadianStraps]

[CanadianStraps]

wtf...

[geoffbot]

wtf...

Eh? Looks good to me.