Cold Smoking: Get A Complete Process Ideas

By Author: nick smmith
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People who have tasted both hot and cold smoked food even once in their life do really know how tasty it is. A large percentage of people at the contemporary times prefer to go for cold smoked meat because of flavoring taste and capacity to store it for longer period of time and serve the guests.

Most commonly, cold smoked meat is hanged in a smoker, but the smoke is generated is a specific area so the temperature of the chamber holding the meat should be between 75-120degrees. The time of cold process is longer than hot smoking as it completely relies on the smoke penetrating the meat over time. Meat smoked using this process is bit saltier than then hot smoked meat since brine is used for curing the meat in this process. All types of meat can be cooked quite easily; however, you just need to make sure it’s done correctly and you keen keep it for years even after refrigeration.

Any type of meat you choose for cold smoking process is most commonly kept dried on the surface before smoking. Doing this will prevent your meat from the attack ...
... of any kinds of insects from It is the deposits from the smoke that serve to both dry the meat and slow bacterial growth. All techniques of meat smoking are used by an individual today is only to get apostatizing flavor and longevity to your favorite meats.

Another reason, most of the people tend towards cold smoking process is it will not harden the surface of the meat ad it will also easily penetrate all areas of the meat which takes about many days and sometimes weeks. Once this process come to an end, the smoked meat is hanged in a cool dry area and kept for sometimes to slack the moisture reaching the point of complete preservation and will not spoil further.

Cold smoking is basically done in the winter season as an individual find ease in producing cold smoke this time. December and January are the best season to execute this process and especially at night to get extra comfort and ease in smoking your desirable meat. But when it comes to commercial smokehouses, they have enough experience to generate desirable temperature and humidity quite easily.

If you’re not at all aware of cold smoking process then can take help from certain books and articles available on the internet today online. These will truly enlighten you with best ideas and process.

James Jain share his knowledge on Electric smoker that makes you able to stay long time in your business. If you want to know about Smoked meat, Meat Smokers, Food Smokers and more visit: www.outcookerproducts.com