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Cold Smoking

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Submitted By sfcroberts
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When it comes to cooking or flavoring processes, there are many different techniques that can be used. While smoking is a cooking application, it can also be used as a finishing process for many different types of food, including cheeses, fruit, and fish. There are two types of smoking, which are cold smoking and the more familiar technique hot smoking. This paper focuses on the cold smoking technique and its application.
Cold smoking history is vague and there are no real accuracies on the origin or timeline for this technique, but it is believed to have started in Europe (Ralston, 2005). Cold and hot smoking are very similar in application, however the temperature range is much lower in cold smoking (Ralston, 2005). Cold smoking is not used to cook foods, but rather to give product a smoky taste (“A Short History on Food Smoking”, 2011).
When hot smoking foods, the temperature range is between 160-190 degrees F, while cold smoking technique temperature range between 80-100 degrees F, as Ralston (2005) instructs. However, other sources indicate that the cold-smoke temperature is dependent on outside temperature as well (Domowe, n.d.). Considering the low temperature used for cold smoking, any product used should have already gone through a cooking, curing, or pickling process in order to preserve it.
Based on instruction by Wedliny Domowe (n.d.), the low temperatures used in this technique requires a considerable amount of time for the process (n.d.). In the article “A Short History on Food Smoking”, it is noted that the smoking times can range from 4 hours up to 14 days and in some cases, even weeks to achieve the sought after taste (2011). As Wedliny Domowe (n.d.) notes, cold smoking is best achieved in colder regions of the world and those with less humidity, since outside temperature affects the process. Some products, such as fish, will start to cook at

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