Climate has changed time and time again over the last few thousand years. That is why and how the cold smoke process was developed. Don't freak out, our climate has always been in flux.
This was one of the best information well done for cold smoking and you covered some very important points! Would love to see a close up of the final product and if there are any special points of how you store it after. Thank you.
Thanks for being respectful w/ filming.Wow chainsaw oil making smoked meat toxic. Now I'm wondering if I should even be BBQing on chainsawed oak? Also, I like speckled malted milk eggs in my E.🐣basket. So sorta hoping that wasn't E. Bunny. 🙄
We have a very healthy Hare population here. What a beautiful animal. If I chainsaw wood for smoking generally a good vegetable oil in the bar reservoir keeps me feeling safe.
@@JJhodlsBITCOIN hi 👋, the fat will not penetrate the fat thus causing it to harbour bacteria. , I just put it in Mylar Bags with oxygen absorbers. But the old timers just kept it wrapped in paper bags or burlap in a cold dark place.
thank you! I guess curing is better for something fatty like pork belly then. I’m about to buy raw land in northern maine. Gonna be watching your vids a lot now for help 🫡
Climate has changed time and time again over the last few thousand years. That is why and how the cold smoke process was developed. Don't freak out, our climate has always been in flux.
Thankyou,
I've kept a log of the weather for over 20 years
This is not unusual.
We get enough climate b.s from our government.
Enjoyed your video though.
Good video
Nice job Dave!
Hey thanks buddy.
This was one of the best information well done for cold smoking and you covered some very important points! Would love to see a close up of the final product and if there are any special points of how you store it after. Thank you.
Hey thankyou so much. I'll try to do a follow up video up on storing in mylar. Thankyou for tuning in .
Great content on a smaller channel. Can't believe this only has 200 views. Just good, relaxing, informative stuff.
Thanks so much
Thanks for being respectful w/ filming.Wow chainsaw oil making smoked meat toxic. Now I'm wondering if I should even be BBQing on chainsawed oak? Also, I like speckled malted milk eggs in my E.🐣basket. So sorta hoping that wasn't E. Bunny. 🙄
We have a very healthy Hare population here. What a beautiful animal. If I chainsaw wood for smoking generally a good vegetable oil in the bar reservoir keeps me feeling safe.
That's a great tip. Thank u 🙂
How do you store it for long term preservation ? And you can’t cold smoke a fatty piece of meat ?
@@JJhodlsBITCOIN hi 👋, the fat will not penetrate the fat thus causing it to harbour bacteria. , I just put it in Mylar Bags with oxygen absorbers. But the old timers just kept it wrapped in paper bags or burlap in a cold dark place.
thank you! I guess curing is better for something fatty like pork belly then. I’m about to buy raw land in northern maine. Gonna be watching your vids a lot now for help 🫡
@@JJhodlsBITCOIN hey thanks alot. I do traditional homesteading so it's pretty old school . Hope it helps
How do you store it once it’s smoked
Hi thanks for watching , I just put it in a zip lock in a cool , dark dry place.. some folk use Mylar Bags and oxygen absorbers.