Smoking has been traditionally used for shelf life extension and development of the typical sensory flavor associated with smoked meats. Sausages and other meat products are smoked for flavor and color development and to preserve the product.
Hot smoking is a more flavorful cooking process. A smoke oven with smoking generator creates natural smoke through a controlled burning of hardwood sawdust, wood chips, or logs.
The rate the smoke is deposited on the meat product is affected by the relative humidity and the temperature. As the smokehouse temperature increases, the more rapidly the color will develop on the surface. A relative humidity of 35 to 45 % is best for most products.
Post time: Jan-11-2018