COLD SMOKING THE RAW MEAT FIRST

[Bob]

The smoke will definitely add flavor!

However the meat should be cured first and then smoked.

Smoking at temperatures lower than 170f puts you in the DANGER zone as that creates ideal conditions for the growth of Clostridium botulinum bacteria.

Curing with nitrates will prevent this, (food poisoning known as botulism). :cheer:

http://www.meatsandsausages.com/meat-smoking