Cold-Smoked Meat at Home
Incredibly delicious, natural, and a true delicacy! Preparing cold-smoked meat at home is a long and engaging process, but it’s worth it. The result is an amazing appetizer that far surpasses any store-bought version.
Updated : 20 August, 2025
Easy
More than 1 hour.
Ingredients
5 kilograms
Pork
115 grams
Salt
to taste
Ground black pepper
to taste
Red pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, choose the meat. Pork neck or loin is great for smoking, but you can also smoke other cuts or poultry - it will taste equally good.
Step 2
Large pieces should be cut into smaller ones, about 1-2 pounds (500-1000 g) each. Make the pieces similar in size for even salting and smoking.
Step 3
I used the dry salting method: Adyghe salt (already mixed with spices), regular rock salt, and about ½ tablespoon curing salt (for color). Rub each piece thoroughly with salt and pepper. The ratio is 2-2.3% salt per 2.2 lbs (1 kg) of meat.
Step 4
Sprinkle salt on the bottom of a pot, place the meat pieces tightly, and press with a weight. Keep in the refrigerator for about 2 weeks. Every 2 days, drain liquid, flip pieces, and press again. Afterward, rinse the pork and soak in cold water 8-14 hours, changing water periodically.
Step 5
Dry the meat well with paper towels to remove moisture. Rub with paprika, allspice, and optionally garlic powder or other favorite spices.
Step 6
Tie each piece of meat with cooking string.
Step 7
To tie properly: make a knot on top, leaving one end long.
Step 8
Bring the long end down and wrap around the meat.
Step 9
Loop the string under your finger and secure.
Step 10
Repeat the wrapping until you reach the bottom.
Step 11
Flip the meat and pull the string back through the top.
Step 12
Thread it under the first horizontal string.
Step 13
Then under the second, and so on.
Step 14
At the bottom, tie the short string with the long one to secure.
Step 15
Hang the tied pieces in a shady, ventilated place to dry. Protect from flies (a fish dryer can help). Leave for a few hours or overnight.
Step 16
To smoke meat at home, you need a smoker. You can buy one or build your own. Ours was a handmade wooden box with a glass door (handy for watching the process). Alternatively, use a barrel or old fridge.
Step 17
We attached a metal pipe (at least 6.5 ft / 2 m long, 0.6-0.8 in / 15-20 mm wide) as a chimney from the firebox to the smoking chamber. A vent was made on the side of the box for airflow.
Step 18
Our firebox was a welded metal container with bottom vents that can be opened/closed to regulate airflow. Cold smoking works because hot smoke cools as it passes through the long pipe before reaching the meat.
Step 19
Hang the meat inside the smoker.
Step 20
Light the firebox with hardwood (apple, cherry, pear, grapevine, beech, or alder). Once the fire burns well, close the lid and partially shut vents. Add wood gradually to maintain smoke.
Step 21
Smoking takes at least 48 hours or longer depending on meat size. Keep the smoke temperature at 68-86°F (20-30°C). Install a thermometer to control. For the first 8-12 hours, keep smoke continuous. After that, you can pause at night and continue in the morning. We smoked for 3 days with overnight breaks.
Step 22
Hang the smoked meat in a dry, ventilated room (like a shed) for 12-24 hours.
Step 23
Wrap the meat in parchment paper or cotton cloth and refrigerate.
Step 24
Taste testing should be done no earlier than after 3 days - during this time the pork matures and develops its full, unique flavor!