What is the difference between cold smoking and hot smoking?
Smoking on cold cold and hot smoking are two different methods for handling meat meat after being solved. The big difference between them is that one method involves heat, while the other does not. Both give the meat a taste, but smoking also heals it and creates meat stable with shelves that can be stored in more diverse conditions than for cold smoked meat. In addition to smoking for cold and smoking hot smoking, the meat can also be cured by brining, salting, wind drying and a combination of these techniques. Among other things, aromatic forests such as Cedar, Hickory or Apple are added to the fire, so they will generate strongly fragrant, tasty smoke. Heat from fire or coal cooks meat and heals it so that it is less likely to break down while the smoke penetrates into the meat and fills it with a rich taste. It is not unusual to marinate or brine meat before smoking, add flavors like honey or sugar.
When the meat is exposed to smokeThe cold is also suspended in the smoker, but the smoke is generated in a separate chamber and the temperature is maintained much lower, usually a little warmer than the surrounding room temperature. The cold smoking process may take days or weeks because the smoke slowly penetrates the meat without heat. Since smoking does not cure the meat, they are usually salted or shaken before they are stored cold. Slaw treatment ensures that meat remains without bacteria.
Cold smoked meat tends to taste very salty and their texture varies depending on how long the meat is smoked. Slightly smoked meat, such as Lox, will have almost raw fleshy texture. Many cold smoked foods such as bacon must be cooked before they can be eaten to ensure that no bacteria are present. The sausages and ham are often smoked, so they are ready to directly from the smoker.
In some cases, cold smoking can be combined with wind drying. This is achieved by hanging meat on dryAt the same time, it maintains a burning fire at a low level so that the meat is blurred by smoke when it heals. The winds of dried food, such as jerky and biltong, can maintain very well because wind drying removes a large amount of bacterial contamination. This meat can also be eaten without cooking, because the curing process basically cooked them, albeit very slowly.
Probably the most important thing you need to remember when contrasting smoking at the cold and hot smoking is that hot smoked meals are generally safe as it is, while cold smoked meals can be endangered by contamination. These meals should be kept under the cold to ensure that they remain edible. Since smoking techniques on cold and smoking are slightly different, they also require different cooking skills and chefs should be careful to smoking the cold carefully, as it is easy to contaminate food.