Do You Know What is Cold Smoking?

Cold smoking is a process that, when used in conjunction with curing, preserves and adds a distinctive smokey flavor to meat.

Some food products can be cold smoked and may not need to be cured like meat does. Cold smoked products can last for months without being refrigerated.

To cold smoke meat, the basic process is as follows:

The meat goes through a curing process to extract moisture and inhibit bacterial growth.

The cured meat is exposed to smoke, which imparts the distinctive smoky flavor. Smoking the meat takes time, from hours to days, depending on the product.

The trick is to expose the food to smoke without much heat. The food needs to be kept lower than 90°F. This is usually accomplished by keeping the food in an unheated chamber while smoke from another chamber is pumped in.

Cold smoking goes back a long way. The technique was often used to preserve meat through the winter when food was otherwise scarce. In western culture, farms often included a “smokehouse”-- a special building for the purpose of smoking and storing meats.

Our factory mainly produces customized stainless steel wire mesh baskets, barbecue nets, barbecue smoke tubes, which can be used to give food better smoked taste.