Cold Smoking Adding Flavor into Your Food
Smoking and cooking both are two different things and do not have any resemblance in meaning of each other. A food is cooked because it cannot be eaten raw and has to be prepared well on particular temperature needed. While in terms of smoking, food is smoked to just add flavor into it. It is very necessary to understand the clause difference between smoking and cold smoking in terms of smoking food.
Cold smoking of food, do not cook food or heat up. As name is suggesting, cold smoking is smoked in very temperature reading in Fahrenheit scale. This procedure of smoking food is termed as BBQ or barbeque.
Exclusive fruitwood used in smoking: for BBQ smoking, smoke is created by fruit and nut wood only for giving an appropriate flavor. Not every fruit and nut wood is allowed, as here is the name of only accepted one for BBQ.
- Apple
- Alder
- Cherry
- Hickory
- Maple
- Mesquite
- Oak
- Black walnut
- Pecan
General dish items as cold smoking: cold smoking as discussed earlier, that without heating or cooking food it is just used to add flavor into food. In general, cold smoking is passed through dishes such as:
- Bacon
- Sausages
- Country ham
- Fish cheese
- Beef jerky
All of these above stated foods are cold smoking food. These are put on low temperature; and brought into contact of smoking zone, from where the smoke; is outsourcing or coming out. for cold smoking even a particular flavor is selected as well as per taste.
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- Tagged: How to make a Smoker, How to smoke food
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