A rewarding method for flavor lovers Cold-smoking salmon might sound like a technique reserved for professionals, but this ...

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Cold smoking, when used in conjunction with curing or drying, such as the case with smoked sausage, helps to preserve food longer. Records indicate that cold smoking dates back to the 19th century ...

Cold smoking salmon temperature Temperature control is key to cold smoking. In order to prevent fish from overcooking or turning flaky, the temperature of the grill must remain below 86°F.

It’s cured in salt, then “cold-smoked” at 70 to 85 degrees for several hours, until it absorbs the flavor of the smoking wood and becomes silky and delicate in texture.

Both A.D. Livingston’s Cold-Smoking & Salt-Curing Meat, Fish, & Game and Marian Faux’s Drying Curing & Smoking Foods are rife with recipes and provide great illustrations of in-ground smokers.

In cold smoking, food is placed in a chamber or box and smoke is pumped through the chamber for a period of around 12- 48 hours. The temperature of the chamber is kept between 20-25°C, ...