Smoking for cured meats and cheeses: techniques and recipes

Cold smoking is a method of preserving and flavoring food which consists in exposing food to the smoke produced by burning dry wood at a low temperature.

In this article, we will focus on cold smoking for meats and cheeses , describing smoking techniques, food preparation and some delicious recipes.

Cold smoking techniques for cured meats and cheeses

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Cold smoking requires low temperatures, generally between 20 and 30 degrees Celsius. There are several techniques for cold smoking, but one of the most common is to use a smoke generator, which burns dry wood to produce cold smoke which is circulated around the smoking chamber. Another technique is to use a cold smoker, which works by separating the firebox from the smoke chamber and using a pipe to pass the smoke into the smoke chamber.

Preparation of foods for cold smoking

Before proceeding with cold smoking, it is important to prepare the food correctly. For cured meats and cheeses, this means removing any film, dirt or mold from the food surfaces. Subsequently, it is possible to proceed with the seasoning of the food, if necessary, or to go directly to the smoking process.

Recipes for cold smoking of cold cuts and cheeses Here are some recipes for cold smoking of cold cuts and cheeses:

• Cold smoking raw ham: cut the raw ham into pieces and smoke it for about 6 hours using a mixture of beech and oak wood.
• Cold smoking of goat cheese: cut the goat cheese into slices and smoke it for about 4 hours using beech or walnut wood.
• Cold smoking of salami: cut the salami into pieces and smoke it for about 3 hours using oak or cherry wood.

Conclusions

Cold smoking is a method of preparing food that offers a unique and intense flavor. For best results, it is important to use quality woods and follow the correct cold smoking techniques.