cold smoking
"Stormmee" > wrote in message
...
> this is an area i know virtually nothing about. after reading here and a
> couple of other places i am interested in a general discussion on this
> topic... for/agains? do you do it and on what products? site
> reccomendations? recipes? the whole deal,
>
> Lee
>
Cold smoking is done with curing. You need a cure in the meat first. This
is how bacon, ham, some sausages are done. They are generally cured, them
smoked for a long time at about 100 degrees, then brought up to a
temperature to make them safe.
It is also good for smoking cheese since it would melt in a regular smoker.
Smoke curing, or cold smoking, is not a part of what we do for barbecue,
which is smoke cooking. Without a cure, the meat would go bad during the
process.
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