How long should I cold smoke chicken breast before Sous Vide?
It probably depends how you’re doing it. If you’re using a smoke gun you’ll get a better flavour to smoke after sous vide.
Using masterbuilt slow smoker attachment which creates no heat inside cooking chamber.
OK. It would depend on how smoky you want your chicken. Hmmmm… I probably still wouldn’t cold smoke before cooking for food safety reasons. Most food that is cold smoked is cured first which helps secure it against bacterial growth while it is at ambient temperature in the smoker.
I doubt that you would want more than 30 mins to an hour of smoke on chicken breast. I would certainly make sure I cooked it to full pasteurisation if I cold smoked first.
http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs