Why Does My Beef Smell Like Cigarettes

solman

some background info... i did a common cold smoke for the very first fourth dimension yesterday on a pork belly i'm turning into bacon. it had cured for xiv days, rested overnight, then cold smoked for about 6.5 hours for the start time yesterday using CookinPellets Perfect Mix Smoking Pellets that i had ground upwardly into coarse dust.

hither's a movie of my set up upward. i'm using the bottom and top of my old vertical smoker to create a smoking chamber where i keep the smoking tube, then a six" vent pipe to connect to the bottom half of my 40" propane smoker. the smoker temperature was never more 8F college than ambient temperature. highest smoker temp was 63F, i retrieve.

at the stop of the half dozen.v hours common cold smoke, i took the bellies out and all i could odour was ashtray. i put it in the fridge overnight, and this forenoon the scent is however there but not as potent. my plan is to permit it rest 2-three days in the fridge, and so hot smoke it to 140F internal.

so, what caused the ashtray smell?

the just vent on the smoker is on the upper back and was wide open, and during the cold smoke i could clearly come across fume coming out the dorsum so i feel like there was plenty air menstruation. is it lack of proper air flow? or my choice of pellets?

indaswamp

so, what caused the ashtray olfactory property?

If you did non pre-warm the smoker and the meat, this is likely the trouble. Starting a cold smoke session with Cold meat and moisture will condense on the meat. Creosote will condense on the h2o on the meat and get on the meat.
Put the slabs to hang in the house at room temperature with a fan on them for ii~3 hours prior to common cold smoking, and pre-warm the smoke house to about twenty degrees above ambient temp. to forestall creosote condensation in the smoke sleeping accommodation and on the meat.

indaswamp

I just finished he kickoff ix hr cold fume session on some Maple BBB tonight....did a fry test to check the smokiness and no creosote gustatory modality at all.
https://www.smokingmeatforums.com/threads/maple-and-cajun-bbb-inda-smokehouse.285008/

Pre warming the meat to above the cold smoke temp. is critical when cold smoking to avoid creosote condensation. You can get abroad without doing it when warm or hot smoking, but I don't recommend information technology.

solman

If y'all did not pre-warm the smoker and the meat, this is likely the problem. Starting a common cold fume session with Common cold meat and wet will condense on the meat. Creosote will condense on the water on the meat and go on the meat.
Put the slabs to hang in the house at room temperature with a fan on them for 2~3 hours prior to cold smoking, and pre-warm the smoke firm to well-nigh twenty degrees above ambient temp. to prevent creosote condensation in the smoke chamber and on the meat.

i actually did those things, but not entirely in that order. prior to common cold smoking, i put the slabs into the smoker for about 3 hours outside and so that they'd go up to ambience temperature. initially, i put the smoking tube into the external smoker for the get-go 60 minutes, but then put the tube into the main smoker box for nigh some other hour then that the ambient temperature in the principal box would get higher to help air flow, then i moved the tube back to the external smoker to stop the smoke.

i guess my mistake was maintaining likewise low of a temperature differential (only 8F or so) and that prevented proficient air flow? i can either go along the smoking tube in the primary smoker for the adjacent time, or put a fan on the upper back vent.

solman

i'one thousand also wondering if i can relieve the bellies. the ashtray smell seemed to have mellowed overnight. mayhap information technology'll be gone in a few more days resting in the refrigerator? they're currently wrapped up.

indaswamp

If you lot put the slabs in the smokehouse, they were probable notwithstanding too cold when yous started applying fume. When I smoked, ambient temp. was in the depression to mid 50's. I put the slabs in the house near a passive estrus source (80~85*) with a fan on low and gently warmed them from the 37* refrigerator temp. they were at. The slabs were effectually 72* on the surface when I hung them in the smokehouse....no water condensation because the surface of the slabs were warmer than the smoke bedchamber air temp.
Get the meat surface temp. above the temp. you will be cold smoking at.
As the slabs warm, condensate will form and you do not want smoke applied during this time at all....

daveomak

Run the slabs under hot kitchen tap water... Scrub the outside to rinse off any creosote... I've done that... Seems to piece of work OK...
Open the vents on your "MB Modern" broad open for proficient air flow.. turn the heat on in your smoker to rut information technology up and the meat to lxx-80F... plough the heat off... That should stop condensate.... I leave my bellies on the kitchen counter for a few hours to warm.... I tin can control the heat in my smoker to 20 deg. above ambient which helps....

solman

i ran them under cold tap h2o and that seemed to help a little. then did a 2d rinse under hot water and that helped even more. i'm letting them dry on the counter now and may do another cold smoke later today. thanks for the help, everyone.

Bearcarver

Sounds like purely a lack of Pellicle to me.
Moisture on the surface catches fume on a common cold and damp Belly & turns information technology into that Ash tray smell.
That's another good thing about using a little heat on your Bacon when smoking.
Not Hot-Fume----Just warm Between 100° and 130°. It takes the common cold clammy surface abroad, so that never happens.

Comport

daveomak

There are ways to overcome the creosote...

... totally cold smoked bacon <70F.....
Bacon3 2 11-7.JPG

....totally hot smoked ham......
HAM 005.JPG

indaswamp

How long was that Bacon cold smoked Dave? And did you lot apply your special wood dust mix of Alder, Apple, and Mesquite?

solman

Pellicle is the tacky feeling layer, right? If so I definitely had it.

Bearcarver

Pellicle is the tacky feeling layer, right? If so I definitely had it.

Dry, but tacky. No moisture at all.

You tin go it sometimes in a refrigerator, only in the smoker for an hour or ii without smoke works Nifty.
That's another reason for warm smoking---You employ the same Temp every bit you use to get pellicle:
Bacon (Extra Smoky)

Setting information technology in front of a fan for awhile works too.

Bear

solman

mean solar day ii on the cold fume. i put a fan on the slabs and made sure they were completely dry and warmed to room temperature before putting them into the smoker. also put the smoking tube within the primary smoker and cracked open the main compartment door to ensure full air flow. smoker temp is virtually 10F higher than ambience temp.

indaswamp

Thanks Dave for the link. I have read that thread, thought y'all might have done another batch of bacon and made another thread virtually it...

daveomak

I've four bellies in the refer now... A trip to Costco was just in time..

solman

Mean solar day 2 of cold smoking was a success thanks to the feedback here. I rested it overnight in my cold storage room (55F, xl%) and unlike the 1st twenty-four hour period it doesn't scent similar an ashtray anymore. volition do day three today.

I had planned to hot fume it afterward the 1st cold smoke but inverse my listen. Volition do 24 hour common cold smoke and so try to rest it for 3+ days to dry historic period it a bit before slicing, bagging, and freezing.

Why Does My Beef Smell Like Cigarettes

cold smoked abdomen smells like ashtray

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