There are different ways to smoke bacon – cold smoked or hot smoked. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. Popular temperatures for cold smoking is around 75F.
Likewise, what is cold smoked fish?
A cooked, smoked product such as kippers is produced. 2. “Cold” smoke: the internal product tem- perature is below 90°F. The resulting product is a raw, smoked fish such as lox or Nova Scotia- style salmon. For most people, hot smoking is the most popular product and easiest to produce in home smokers.
What is cold smoking and hot smoking?
While cookbooks and smoking fanatics alike differ on what specific temperature delineates a hot versus a cold smoke, Paul Kirk, also known as the Kansas City Baron of Barbecue, says that “at the low temperatures of a cold smoke, all you're doing is flavoring the meat or ingredient with smoke, whereas with a hot smoke,
What is cold smoking salmon?
Cold smoking is very hard to do at home because you need to have a smoker capable of keeping the temperature to 80 F or less. One way to do this is to have your heat source (smoke generator) far enough away that the smoke cools before it reaches your smoker. Begin with either fresh or frozen salmon.
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