Took advantage of cheap corned beef after St. Patrick. $1.50/lb

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Didn’t even remove them from the package. Sous vide 140F/48H

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Dried em off. Then spiced em up.

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Then cold-smoked them in my custom toilet box smoker. (The throne Recommended by Phobia at one point…and it’s awesome)

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Thin blue smoke is where it’s at.

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Then sliced thin and I’m set for several months!

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That looks freaking good

That smoker is an interesting set up. How do you not torch the box?

It’s only cold smoking, so there’s not much heat. Only the smoke tray.


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Cold smoking is generally done below 80F. Very different than hot smoking, which is generally what we think of when “smoking a pork shoulder”, etc.


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