Cold smoking
Cold smokers for smoking food
Cold smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from wood. Cold smoked food keeps for a week in the refridgerator.[1] Cold smoking requires curing as a first step. This is because the smoke only penetrates the surface of the food, and leaves the core/centre of the food unaffected. The only way on how curing can possibly be dismissed is to thus cut the food in very thin/small pieces, so that the contact surface is optimal, allowing the smoke to penetrate the food completely.
References
- ↑ Practical self-sufficiency by Dick and James Strawbridge
External links
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