What Exactly is Cold Smoking?

!±8± What Exactly is Cold Smoking?

Cold smoking is very similar to hot smoking, except the cooking temperature is
much lower. The targeted cold smoking temperature range is between 80 degrees F
and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4
days. This process relies on smoke to cure the meat or food being smoked instead
of using heat. Some people believe that cold smoking occurs at temperatures
between 160-190 degrees F, but smoking at this temperature is really a form of hot
smoking.

Types of Smoked Foods

A few examples of foods that are usually cold-smoked include bacon, sausage,
ham, cheese, and fish. When smoking fish, a preservation salt is needed to pickle
the fish before it is smoked. This will help prevent bacteria from groing while the
fish is curing in the smoke.

When to Use Cold Smoking

Cold smoking is very difficult, and even impossible in the summer months, because
the outside air temperature is normally as hot as or hotter than the temperature
needed for true cold smoking. The best time to use cold smoking is during the
winter months when the days are typically cooler.

How it Works

The key to cold-smoking is using smoke to cure the food. To achieve such a low
cooking temperature while cooking with smoke, the fire needs to be in a seperate
container than the food being smoked. The smoke is transferred to the cooking
container by piping, and the heat can be easily regulated.

If you are using a wood smoker with a offset fire box, it can be very hard to
consistently maintain the low temperature needed for cold smoking. The easiest
way I have found to achieve the low cooking temperature is to use a charcoal starter
to light only a few coals at a time. When the coals in the smoker burn down, simply
use the starter to light more charcoal, to add a small amount of charcoal that is
already lit to the fire box. Then wood chips can be added to produce smoke.

Cold Smoked Salmon Recipe

Use frozen salmon because it has lost some of it's moisture during the freezing
process, and it will accept the brine solution quicker.

Preparation:

1. Cut the Salmon filets into 3x6 inch pieces.

2. Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar
ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of
brown sugar. The water will be about 80% salt, and to test if the water is salty
enough, and egg should float.

3. Place the fish in the brine solution. Make sure the fish filets are completely
submerged.

4. Refridgerate for 12-24 hours. If the filets are thin, the time will be shorter.

5. Before removing the fish from the brine solution, slice one filet open down the
middle to see if the brine has fully penetrated it. If the brine has not fully penetrated
the filet, place leave the rest in the solution for a little longer, and then test again.

6. When the filets are done, remove them from the solution and place under cold
running water for 1 hour.

7. Place the filets on a cookie sheet, and refidgerate for 12 more hours. This will
allow the salt to even out.

Smoking:

1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add
mesquite or hickory chips to produce the smoke.

2. When the fish are done, vacuum seal the filets and freeze for 3 days for parasite
control.

The Smoker King

What Exactly is Cold Smoking?

!8!# Kitchenaid Ice Maker Compare Ncaa Playstation Ideas

Types of Wood For Smoking

!±8± Types of Wood For Smoking

Choosing the type of wood you want to cook with can be a puzzle if you do not
know what wood is available, and how each type of wood will effect the meat you
are cooking in terms of flavor. The paragraphs below list a brief description of some
of the best woods to use for cooking and when to use them. Being from Texas, of
course my favorite type of wood to use is mesquite, and basically I use it for
everything I smoke. Sometimes I add other woods such as apple, cherry, or pecan to
give different tastes to the meat, but most of the time I use pure mesquite.

Many people do not like mesquite because they believe the smoke adds too much
flavor to the meet. If it is not used correctly, this can possibly happen. Mesquite
needs to be aged, or completely dry before it is used. Using it before then might
add a bitter flavor to the meat you are cooking.

Anyway, enough about mesquite. There are many different types of wood available
for you to smoke with. Just remember one thing. If you are using a type of fruit
tree, then you will be okay. Here are a few examples of fruit trees and the flavors
their smoke produces.

Alder- This type of wood is found mostly in northern states. It is a very delicate
wood that gives a hint of sweetness to the meat. Alder is commonly used to smoke
fish, pork, poultry, and game birds.

Apple- The bark on a piece of apple wood is very thin so it gives off less smoke that
other types of wood. The smoke is fruity in flavor, and can be a great wood to use
for smoking poultry and pork. I use apple in addition to mesquite when I smoke
ribs.

Cherry- This is a good wood to use for smoking beef, pork, and poultry. The smoke
is mild with a fruity flavor.

Hickory- Hickory is good for smoking pork, ham, and beef. It is probably the most
commonly used wood for smoking.

Mesquite- Mesquite is my favorite type of wood because it gives meat a good
smoke flavor, and a person can find it just about anywhere in Texas. It is important
to use only dried mesquite wood, because if the wood is too green, it can make the
meat taste bitter.

Oak- This type of wood can be used on just about anything if a heavy smoke flavor
is desired. Two types of oak are commonly used: red oak, and white oak. White oak
burns longer, and red oak is sweeter.

Pecan- Pecan is good to use in addition to mesquite when smoking ribs. I smoked a
brisket-using pecan only, and the end result was a 10-pound chunk of meat that
was too sweet to eat. I recommend using pecan moderately, mixed with another
wood such as mesquite or hickory.

These are just a few of the basic types of wood used for smoking. The types I have
described above are the kinds that I most commonly use, and the ones that I have
had the best luck with. The best way to find out which ones will work for you is trial
and error. Hickory is always a good bet, and it can be used in conjunction with
pecan, cherry, etc. to produce a mild, fruity flavor. Good Luck...

The Smoker King

Types of Wood For Smoking

Wholesale Bisquick Cinnamon Rolls