Cold smoking versus hot smoking

Cold smoking versus hot smoking

Using a meat smoker is one method of imparting the flavor, aroma, texture, appearance and shelf life of foods.

The smoking can be performed at temperatures that range generally from 65°F to 250°F, a cold smoking and hot smoking process respectively.

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Meat smoking classified by smoke temperature

The meat smoking can be performed at temperatures that range generally from 65°F to 250°F, a cold smoking and hot smoking process respectively.

Smoking Methods, Cold Smoking Versus Hot Smoking

[https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/Educators/Educational_Materials/Technique_of_the_Quarter/techniques-smoking.pdf]

  Cold Smoking Hot Smoking
Temperature of Smokehouse

• 70°F and 100°F

• 80°F is average temperature

• 160°F for all sausage (casings)

• 185°F for all solid meats
Result of Hot Smoking

•Product does not cook

•Slight dehydration of overall texture

•Product cooks during the smoking process
Final internal temperature of cured hot smoked products  

• All poultry 165°F internal

• All meats 155°F internal

• Final internal temperature of uncured hot smoked items

• Beef (suitable cuts ) 130 - 135°F for rare
Uses

• Sausage in the uncooked smoked category

• Smoked salmon

• Addition of smoke to an item that will be finished by some other cooking method

• To produce a fully cooked, smoked item

• Sausage in the smoked cooked category

Preparation before smoking

• Trim item, truss, net or tie as necessary

• Cure item by desired method

• When cure is done, rinse item

• Form pellicle

• Trim item, truss, net or tie as necessary

• Cure item by desired method (optional)

• If item is cured, rinse when done

• Form pellicle
Smokehouse preparation • Place items on racks or hang from sticks • Place items on racks or hang from sticks

Smoke process

• Smoke foods until desired color/flavor is achieved

• Product can be air-dried further if drier product is desired

• Refrigerate

• Solid meat (185°F) smoke until proper internal temperature

• Sausage (160°F) smoke until 140°F internal finish by poaching in 170°F water until proper internal temperature

• Refrigerate

Note: It is recommended to cure all items that are to be cold-smoked because of possibility of botulism. Items that are hot-smoked can be left uncured if desired.

 

Ref to: Smoker Oven 

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meat smoking, meat smoker, smokehouse, cols smoking, hot smoking

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