Cold Smoking definition
Cold Smoking means a smoking process used to apply smoke or a smoke flavor at or near ambient temperature to food products not sufficiently darkened or flavored in the original cooking process.
Cold Smoking means the processing of meat and/or edible offal with or without other ingredients with smoke obtained from partially combusted wood and not exceeding the temperature of 35ºC;
Examples of Cold Smoking in a sentence
Cold Smoking Table Food Type Cold Smoking Time Beef 90 minutes Pork 60 minutes Chicken 40 minutes Duck 40 minutes Game (Deer) 40 minutes Salmon / Tuna Fillets 40 minutes Shellfish (shrimp, scallops, oysters, etc.) 60 minutes Vegetables 30 minutes Cheeses 30 minutes Allow 15 minutes preheat time for smoker element to start smoking process in oven.
Cold Smoking Procedures Cold smoking is a method used to add smoke flavor to food without cooking the food.