Smokin-It User Forum!
Recipes => Everything Else => Topic started by: raymillsus on October 16, 2017, 08:51:04 AM
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Ok over a couple beers this weekend I had a conversation with a buddy that also smokes alot of meat. I did not believe something he said. I said Meat does not absorb smoke after ~140 deg F, which he agreed with but he said if you want it to be really smokey can can put it back in the fridge and cool it and it will absorb again until ~140 not sure why you would do that but conversations when drinking beer do not have to make sense. It has me thinking if this could be true? Thoughts?
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Have you done any twice smoked hams? It might be the same principle. Store bought hams have already been smoked and cooked yet we smoke them again with great success.
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I have not. Interesting. Not something I had thought about before. Thanks for the information.
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YUP! Twice smoked ham is a real treat. Goes great with the Thanksgiving turkey.
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I have some of my best and worst ideas over a coupla beers. :o
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I have some of my best and worst ideas over a coupla beers. :o
Me too and for some reason that is when I like to try to fix things. I get the energy and focus to do things. I usually detail my motorcycle when I have been drinking. Funny thing is it always comes out much better than when I am sober. I get OCD when I drink I think. :D
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I assume from this post, that we can conclude that most great ideas occur from 5-7pm (Happy Hour) :)
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I Googled it and the vast majority of responses agree that there is little or no smoke flavor added after 140.
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The 140 mark is also the generally accepted temperature when smoke ring production ceases if you are 'cooking' with wood. And why the ring does not penetrate deeply into the meat.