SMOKING MEATS

WHAT IS SMOKING ?

Is the process of flavoring, cooking or preserving food by smoke. Meats and fish are the most commonly smoked foods, but cheeses, vegetables and others foods can be smoked as well. Even drinks like whiskey, beer and tea can be smoked. Some of the woods used to smoke include: alder, hickory, mesquite, oak, pecan, maple, apple, cherry, plum. Smoking is a way to not over flavor but preserve foods.

COLD SMOKING

The item is hung first to develop a pellicle, then can be cold smoked for just long enough to give some flavor. Smokehouse temperatures for cold smoking are between 20 to 30 °C (68 to 86 °F). Cold smoking does not cook foods. Meats should be fully cured before cold smoking.
 

HOT SMOKING

Exposes the foods to smoke and heat in a controlled environment. Foods that are hot smoked are typically safe to eat without further cooking. Hot smoking occurs at temperatures between 52 to 80 °C (126 to 176 °F).

SMOKE ROASTING OR SMOKE BAKING

Refers to any process that has smoking combined with roasting or baking.

SMOKERS