{"Page URL":"https://www.appropedia.org/Cold_smoking","Page description":"[[Cold smoking]] is the process of flavoring, cooking, or preserving  by exposing it to the smoke from wood. Cold smoked food keeps for a week in the refridgerator. Cold smoking requires  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.","Page image":"File:Cold smokers.png","Page language":"en","Page license":"CC-BY-SA-3.0","Page title":"Cold smoking","Page views":"254","Page year":"Tuesday, 01-Jan-13 00:00:00 UTC","Modification date":"Thursday, 27-Nov-25 20:21:54 UTC"}