Is Cold Smoking Meat Becoming Popular?

[jackblankenship]

Most people have no idea how things were done back years ago especially salt curing

[GardenFreshHomestead]

I don't care how it is done because it sounds delicious.

[jeramiahcox]

I remember buying these in the grocery store as whole ham legs. Already salt and smoke cured. We would put it on a shelf in the fridge with a knife on the Platter. If you were hungry, you cut a piece. Making a sandwich, cut a piece. Making some beans, an omelet, some fried rice... cut a piece. It stayed there'd till it hit a place where mom would debone the rest and make a pot of baked beans with it.

[Jistsu]

We're cold smoking meat over here in eastern Europe(Croatia) for centuries now. Google "šunka", "kulen"(my favorite), "kobasica", "kulenova seka", "slanina". When USA discovers kulen, they'll go crazy. It's really really famous in Balkans especially, and not really cheap.

[adamsmith]

Daddy was raised up smoking hams to sell. He can remember seein 50 of em hanging in the smoke house at the same time. One feller wouldn't buy one unless it had been hanging for 2 years. That was in the mid 50's, totaly different world back then.

[lisataylor]

My family, my great uncle and grandmother had a smokehouse on their farm for years. All the holidays we had country ham on the table. People from miles around came to buy their hams. I loved when my uncle would pick me up and hug and play with me. He smelled like sweet smoke….precious memories from simple times. 😊😢

[rustyshackleford]

My late mom, born in 1930 in SW Va, told us this was how her Dad a coal miner, and his neighbors did hams. They would get together, butcher the hogs, divide the meat, and smoke it like described. Her mom always made certain she got a hogs head and would make souse. They also made sausages and canned them, packing them in the grease they made while cooking. All done over a coal stove.

[davidaa]

I remember my great grandfather running his smokehouse through the North Texas winters until the late 70s when he died.

When butchering hogs, he would pack the meat in salt boxes for a period of time(don't remember how long) then it would go into the smokehouse till springtime. The meat would survive till the next butchering season.

I also remember my great grandmother giving him a butcherknife and telling him to go out and bring back a specified cut of meat.

The great grandparents lived this way till their deaths in the late 70s and early 80s, those are some of the most valued memories I have.

[mirandahughes]

I'm a culinary arts student and we just learned how to cure meat (we practiced on salmon). It definitely has a different texture and is really salty for sure, but overall tasted good. The texture reminded me of beef jerky because all the moisture in the meat is drawn out by the salt.
Thank you for doing this video because I had never heard of Cold Smoking. As a chef, I most definitely want to get more into this method if possible.
I'm glad I came across your channel!!! 🎉

[Sultanofdarts]

You can even turn an industrial refrigerator into a proper cold smoker. In Australia you can get cold smoked fresh eggs. The yolk is like a normal egg but tastes Smokey

[MilkManagesMonkeys]

That’s literally how we do it in Germany and a friend of my family had makes Germanys finest ham and it is insanely complicated from genetics to feed to hand selecting pigs and then again hand selecting the right shanks to salt and smoke

It’s an art and I love it so much

[daveknife]

This is the traditional way of curing hams, cold smoking cheese, and curing bacon. It makes for a much better product

[sambyrd]

Knowledge like this is so valuable. Thank you for sharing.

[EwePeople]

Bringing back the good stuff! It's been many years since I had some good cured meat like this!

[Valdezgg]

All traditional smoked meats (pork, poultry) in Poland are cold smoked.

[sethelrod]

Smoking the old way like that creates an acidic layer over the meat while also removing just enough moisture. Of course salting it also preserves the meat, just be sure to quite literally soak it or boil it in clean water to remove enough salt to make edible.

[robertrootz]

Couple of truck stops in Tennessee have those hams just hanging waiting to buy. Super salty. Very delicious too

[erikglad]

Go check out the smoke house that was discovered at BrookGreen Gardens in Myrtle Beach. It is the exact style of the system you are speaking of . It represents one of two smoke houses that was used at the time the gardens were a rice plantation back in the 1790s

[Timmay-qfxx]

Awesome stuff! I have done 2 shoulders. It seems so intimidating at first, but think of the origins and how simply buried fish in salty sand kept them preserved.

[lacudafrost]

I grew up with this. Go down to the kicthen in the morning, pop up some toast and slice off a slice of ham from the hunk of meat hanging on the cupboard.