Cold Smoked New York Strip

I used
 Three crushed cloves of garlic
 Three tbsp soya sauce
 Three tbsp olive oil
 One tbsp dried rosemary
 One tbsp dried thyme
 One tbsp crushed red pepper
 One tsp sea salt
 One tbsp Big Ron's rub

The loin came from Costco in Saskatoon

I have had my smoke house in my garage for about 15 years now. It has done a lot of sausage, pastrami and quite a few turkeys. The last 7 or so years I have found a love for smoked cheese and butter. That led me to cold smoking. I use a Bradley generator and with the size of the smoke house it does not raise the internal temperature of the smoke house much.My smoke house sits outside of the garage with just the front wall in the garage. I also try to do it on a cold spring or fall day. To be sure I always put trays of ice about 4 inches below what I am cold smoking. This loin came straight out of a cold fridge and was still very cold to the touch when it came out of the smokehouse. It was smoked for two hours, when it came out I put it in a large zip lock and put it straight back in the fridge for 24 hours. It did not smell too smokey when I took it out but by the next evening before I cut it up it had a nice smoke and spice aroma. A bout four years ago I built a second smoke house for the porch of my cabin. I re-fitted an old stainless steel fridge out of a hospital. You can see the Bradley digital smoker in the bottom corner. The smoke is drawn off the top by the pipe you can see at the side by an in line duct fan.It creates a vacuum so it does not smoke the room much. Besides smoke houses smell so good! This one is completely automatic and does it's job while we are out on the lake. Now I just need a second Egg for the lake.

You got that right. I fell in Murry Lake yesterday while trying to push a big piece of ice away from shore. Haven't seen my boys since. LOL