Hot smoking - exposes the foods to smoke and heat
in a controlled environment. Although foods that have been hot smoked
are often reheated or cooked, they are typically safe to eat without
further cooking. Hams and ham hocks are fully cooked once they are properly
Hot smoking occurs within the range of 74°C/165°F to 85°C/185°F. Within
this temperature range, foods are fully cooked, moist, and flavorful. If
the smoker is allowed to get hotter than 85°C/185°F, the foods will shrink excessively,
buckle, or even split. Smoking at high temperatures also reduces yield, as
both moisture and fat are "cooked" away.
"Cold smoking" Ia the process of imparting a smoke flavour to food without cooking
it. The smoke also helps to preserve the food as it contains anti-septic qualities.
Cold smoking can be used to flavour pork chops, beef steaks, chicken breasts,
salmon and scallops. Cold smoking can be a relitively short process, just long
enough to impart a touch of flavour, or it can take a day or so in the case
of fine smoked salmon. It must be remembered that cold smoking is not a cooking
process and meats like pork, beef and chicken will require further cooking
before they are safe to eat.
| Coldsmoking | Hot
Smoking | The Smoking Process | Wood
Smoke Flavour | Preservation |