Is there a more exact temperature for cold smoking?
In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a bit of a spicy kick into the final flavour?
Best Answer
The person who wrote this, agrees with you on the 80-100° part. However, in his salmon recipe, he advices to smoke below 85°.
So my guess is that it depends on the food you're smoking.
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What temp is considered cold smoking?
Smokehouse temperatures for cold smoking are typically done between 20 to 30 \xb0C (68 to 86 \xb0F). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods, and as such, meats should be fully cured before cold smoking.Is cold smoking better than hot smoking?
The main difference between cold smoking and hot smoking is that hot smoking is a faster way to cook meat than slow cooking. Smoking is the process of flavoring and cooking food by exposing it to smoke from smoldering or burning materials, usually wood. We often use smoking for cooking food like meat and fish.What temperature is good for smoking?
Consistent temperature is the key to smoking. The ideal temperature range for most smoking is 225\xb0F to 250\xb0F.Beginners Introduction to Cold Smoking Meat \u0026 Food
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Answer 2
The purpose of cold smoking is to preserve meat and add smoke flavor without actually cooking the item being smoked. The amount of smoke kills bacteria and creates a harsh environment for more to go. So the temperature of the smoke doesn't really matter as long as it isn't hot enough to cook the meat. That is why in cold smokers there is large amount of cooling tube between the fire and the actual meat and why you still cook things like bacon and ham before consumption. My rule is as close to room temp as I can get it, with out having an excessive amount of tubing, as I find the meat takes the smoke better at those temps and I run no risk of rendering any of the fat.
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