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[edit | edit source]

  1. Practical self-sufficiency by Dick and James Strawbridge

External links[edit | edit source]

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