smoking meat to be used for seasoning

Mo Smoke · Post by **Mo Smoke** » December 11th, 2016, 1:24 am

Got some turkey legs, neck bones, and some other left over meat that I want to smoke, freeze, and then toss in a pot for seasoning when I cook string beans, greens, etc. My question is what temp do I use as my cutoff? Don't want to cook it completely and dry the meat out. Or do I want to cook it completely? Is this why people "cold smoke" ? What is that by the way? Anyway I am marinating the meat overnight. Next I want to get as much smoke on it as possible. I figure it will take my veggies to new heights. What ya got for me boys?

mp4 · Post by **mp4** » December 11th, 2016, 8:03 am

I've got nothing but a big interest in hearing how it works out so I can try it too!

Gizmo · Post by **Gizmo** » December 12th, 2016, 8:06 am

I would run it up to 165F using about 225F CC then just cool/pull/bag/label and freeze for later.

Mo Smoke · Post by **Mo Smoke** » December 12th, 2016, 9:04 pm

So you say cook it all the way Giz? I was thinkin to pull it off sooner to preserve some of the juice in the meat.. once it goes in a pot with some veggies it will break down and as the juice flows into the pot so will the flavor.. but that's just my theory..ain't done it yet.

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Gizmo · Post by **Gizmo** » December 12th, 2016, 9:17 pm

I re-read your original post and I think I approach this a little differently because you're absolutely correct. I only cook enough veggies for a single meal to be really fresh - then I put meat prepared this way in LAST - just in long enough to heat it up then serve it. I like throwing this meat in omelets and pizzas, and torts etc. So I want it done enough that I can trust it when it comes out of the kitchen the 2nd time.

Mo Smoke · Post by **Mo Smoke** » December 12th, 2016, 11:27 pm

I get it.. you toss the extra meat in as part of the dish.. in my situation there may only be two good sized hunks in the pot. Or a handful if they are small. Whoever gets a couple on their plate with a serving of green beans will be the envy of all the rest. But I am definitely stealing your idea to make some meat to dress up pizzas, omelets, and anything else I can think of.,

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Squiggle · Post by **Squiggle** » December 13th, 2016, 1:31 am

Sounds very interesting, I'm keen to see how it goes.

p.s. Pulled pork pizza rocks!!

Gizmo · Post by **Gizmo** » December 13th, 2016, 5:56 am

So does baby back pepperoni - if you don't mind eating around the bones.....

Mo Smoke · Post by **Mo Smoke** » December 13th, 2016, 12:39 pm

I've had bbq chicken pizza, but BBQ pork pizza... it's a wrap ! I can't wait to try that..

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forty_creek · Post by **forty_creek** » December 13th, 2016, 2:09 pm

Heheee "baby back pepperoni"

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smoking meat to be used for seasoning

smoking meat to be used for seasoning

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