Homemade Sausage Making

Just wondering: Is there any reason why, after cooking a cured pork loin in, say the oven to IT of 160 , the loin couldn't be cold smoked for a few days?
Or is it better to cold smoke till the smoke has fully penetrated, and then finish it off in the oven?
I wonder what the difference ,if any, there would be in the finished product?

You would be smoking left overs. I guess you could if you wanted.

Hi Ursula, you'd definitely have two different tasting products, but there's no reason you can't smoke it as long as it has been cured. I've smoked entire left-over roasts (from a party), and found them to be quite tasty. Actually, they don't need long periods of smoking. A few hours will give a nice flavor to pork. Beef is not as tolerant as is pork when it comes to smoke. Go for it pal!

Best Wishes,
Chuckwagon