British BBQ Society Forums

I was just wandering I know you need to cure meats for hot smoking due to the low temp but do you need to cure fish/meat for cold smoking if you later plan to cook it?

Reason being I fancy cold smoking my frying steak before I dry it out in dehydrator to make jerky.

The only time I cure meats for smoking is when I am making Ham,Bacon and Pastrami.

So If your making Jerky for home use then you wont need to add any preservatives/cures.

One tip make your remove all the fat as it can spoil the jerky as it wont dry out, as found out in the past.

Philip

With fish I'd certainly brine it first and I'd definitely cure pork before putting it in for a cold smoke, but beef should be okay so long as the ambient temperature isn't too high