Feb 10, 2011

Smoke Cured Meats

Smoking Homemade Sausages & Bacon

Cold Smoking - 12 to 24 Celcius

This method of smoking takes days, in fact up to 6 weeks of smoking!
- Ham, Bacon, Sausages must be in a dried state before being cold smoked. It is most suitable for Hungarian Smoked Ham (Sonka).

Warm Smoking - 30 to 50 Celcius

This method of smoking takes 2 to 24 hours to complete.
It is suitable for meats which will be used within 2 to 3 weeks without refrigeration.

Hot Smoking - 50 to 90 Celcius

This method of smoking takes 30 minutes to a maximum of 2 hours of smoking.
It is best suitable for smoking fish & poultry in order to retain moisture & tenderness.

What wood to use for smoking?
The rule of thumb here is do not use soft wood such as pine etc. as they create far too much smoke and will char the meat.

The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese           Home Book of Smoke-Cooking Meat, Fish and Game          Don Holm's Book of Food Drying, Pickling & Smoke Curing

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