Cold then hot smoke?

[salumi512]

Under no circumstances do we ever warm smoke bacon after we have cold smoked it as this will ruin the flavours and in a sense destroy the shelf lie downwards

I'd agree with that from lots of experience of applying hot smoke. This forum is great.

Brican, I lived north of you in Fairbanks for 4 years. Definitely got my exposure to cured salmon. Never saw anyone do caribou bresaola. May have to try that.

[solaryellow]

Folks who intend to cook/finish sausage in a smoker will often start with a cold smoke to get a longer smoking time before finishing up the sausage with a hot smoke.

I do this as well for some kinds of sausage.

Just curious -- could I ask which kinds?

Sure. I usually do it with summer sausage to get a little smokier flavor. I will cold smoke it for about 4 hours and then change out for my propane setup to finish it. I have also done it with bologna, kielbasa, hawaiian, andouille, tasso and a few others I can't think of off the top of my head.

[BriCan]

Folks who intend to cook/finish sausage in a smoker will often start with a cold smoke to get a longer smoking time before finishing up the sausage with a hot smoke.

I do this as well for some kinds of sausage.

Just curious -- could I ask which kinds?

Sure. I usually do it with summer sausage to get a little smokier flavor. I will cold smoke it for about 4 hours and then change out for my propane setup to finish it. I have also done it with bologna, kielbasa, hawaiian, andouille, tasso and a few others I can't think of off the top of my head.

Thanks for that -- as Wheels keeps on reminding me -- making sausage at home is a lot different than what I do and there are times one has to compensate for set ups that I take for granted.

[solaryellow]

Folks who intend to cook/finish sausage in a smoker will often start with a cold smoke to get a longer smoking time before finishing up the sausage with a hot smoke.

I do this as well for some kinds of sausage.

Just curious -- could I ask which kinds?

Sure. I usually do it with summer sausage to get a little smokier flavor. I will cold smoke it for about 4 hours and then change out for my propane setup to finish it. I have also done it with bologna, kielbasa, hawaiian, andouille, tasso and a few others I can't think of off the top of my head.

Thanks for that -- as Wheels keeps on reminding me -- making sausage at home is a lot different than what I do and there are times one has to compensate for set ups that I take for granted.

You are right. For me it is a compromise of both equipment and time. Gotta make do with what I have.

[Wunderdave]

I was principally referring to andouille as well for something that I cold-smoke before hot-smoking it on my home setup.

[Dingo]

That bacon was also marinated in Bourbon and Rum which dominated the flavor of the bacon. My next batch I plan on cold smoking+hot smoke or half the batch and only hot for the other..to do a comparison of "Smokeyness"

If one was to use the Bourbon and Rum so that it was in the background then all three flavours (Bourbon and Rum, bacon and the smoking) would/will produce amazing tastes

On your next batch do one as cold smoke (as I described) and the other hot smoke --- my Maple bacon (120 pounds every two weeks) I used to hot smoke --- now I only cold smoke as this is out selling the hot.

Thanks for the advice Brican, I marinated the bacon for 4 days....I'll try 2 days next time and see how much the flavor mellows...