Yep it will still work. I guess I would bump it even higher and hot smoke it. You end up with Canadian bacon. 220 for maybe 3 hours.It looks awesome. I’ve never knowingly had this sort of cold smoked meat before. I’ve had charcuterie of Italian meats and sausages but this looks (good) different.
So…if I cured some pork using the Morton’s Quick Cure (2 weeks) is that effectively making ham? I don’t have the accessories to cold smoke but if I did a 180F smoke can I get close to what you made? I’m thinking I couldn’t necessarily store or serve it as charcuterie but thinking it still may be tasty. Or am I out deep in left field?
It’s a little funny that online they tell you if you cold smoke it, you’ll need to cook it before you eat it. I’ve literally fed it to hundreds or people after just curing and cold smoking.