The Bandit Posted November 11, 2020 Share Posted November 11, 2020 I'm curious to know if it is safe (food poisoning wise) to cold smoke meat that has not been cured. I'd love to get some smoke taste into things e.g. sausages and pork/ribs/belly etc. that will be cooked after smoking (either straight away or after refrigeration/ freezing). Is this possible please? Thanks. Quote Link to comment Share on other sites More sharing options...
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