Cold smoking of any products is carried out in a special culinary device.
Posted: Mon Feb 17, 2025 10:12 am
The smoking process itself is a fairly simple undertaking and many can fully master the entire process of such culinary processing of products. There are also no special problems with the smokehouse, since you can always simply buy it, or even simply make it yourself.
Naturally, the most trivial way would be to prepare hot smoked products, but you can only indulge in them for no more than five days. But cold smoking allows not only to significantly increase the shelf life of the products, but also gives them a special aroma, and preserves the naturalness of the tastes.
The principle of thermal processing of products in business owner data cases is absolutely the same and for this purpose smoke is used, which is present in the smoking chamber.
During hot smoking, the temperature of the "working" smoke is maintained within 100°C, which undoubtedly speeds up the time of heat treatment of future smoked products. A whole chicken can be smoked in just a couple of hours, but less than an hour will be enough for fish.
Cold smoking uses colder smoke. Its temperature does not exceed max = 100°C. Naturally, such a thermal regime significantly increases the time of the entire smoking process.
This can be either an easily movable smoking apparatus or an unportable stationary device of a rather complex design.
Meat - will be smoked for at least a day if these are small pieces. But a small ham will need about ten days. Cold smoking of meat is the longest process and to speed it up, special methods of preliminary preparation for smoking of this product are sometimes used.
Poultry - becomes fully cooked in a few days if it is smoked whole.
Fish – is prepared from two days to a week. It all depends on the size of the carcass or the size of the cut portions.
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Naturally, the most trivial way would be to prepare hot smoked products, but you can only indulge in them for no more than five days. But cold smoking allows not only to significantly increase the shelf life of the products, but also gives them a special aroma, and preserves the naturalness of the tastes.
The principle of thermal processing of products in business owner data cases is absolutely the same and for this purpose smoke is used, which is present in the smoking chamber.
During hot smoking, the temperature of the "working" smoke is maintained within 100°C, which undoubtedly speeds up the time of heat treatment of future smoked products. A whole chicken can be smoked in just a couple of hours, but less than an hour will be enough for fish.
Cold smoking uses colder smoke. Its temperature does not exceed max = 100°C. Naturally, such a thermal regime significantly increases the time of the entire smoking process.
This can be either an easily movable smoking apparatus or an unportable stationary device of a rather complex design.
Meat - will be smoked for at least a day if these are small pieces. But a small ham will need about ten days. Cold smoking of meat is the longest process and to speed it up, special methods of preliminary preparation for smoking of this product are sometimes used.
Poultry - becomes fully cooked in a few days if it is smoked whole.
Fish – is prepared from two days to a week. It all depends on the size of the carcass or the size of the cut portions.
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