Cold smoking

Cold smoking and hot smoking are two different methods for handling meat after it has been butchered. The big difference between cold smoking and hot smoking is that one method involves heat, while the other does not.

"Cold smoking" is an hours- or days-long process in which smoke is passed by food which is held in a separate area from the fire. Generally the food is held at room temperatures (60-80°F/15-25.5°C) as it is smoked.

Cold smoking is a big deal, is used for hams, bacon, some sausages and some fish, involves some kind of mechanism that allows you to cool the smoke before it reaches the food, and can take upwards of two weeks from start to finish.

Cold smoking means that the fish remain uncooked, and popular ways of cooking them include lightly grilling with butter, or the traditional dish of jugged kippers.

Bacon is made by brining and cold smoking or drying the sides, back or belly of pork. There are several kinds of bacon:
Bacons made from the belly:
American bacon
English streaky bacon
Italian bacon (pancetta) ...

Cold smoking (at a temperature from 70-90 degrees F.) does not involve cooking the food. Hot smoking on the other hand, partially or completely cooks the food involved and uses a temperature ranging from 100-200 degrees F.

Smoking: Any of several methods for preserving and flavoring foods by exposing them to smoke. Methods include cold smoking (in which smoked items are not fully cooked), hot smoking (in which the items are cooked), and smoke-roasting.

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A pink sparking wine--originally from Germany--that is a combination of sparkling Burgundy, champagne, and sugar. This very sweet wine is often made from less expensive grapes. Cold Smoking ...

Cold smoking: smoking meats or fish at low temperature for a long period of time. The temperature should be under 100 degrees F.

See also: Smoked, Smoking, Cooking, Smoke, Flavor