Smoothsmoke
Babbling Farker
- Joined
- Jan 20, 2010
- Location
- Monterey...
What's the difference in taste? Also, what's the point of cold smoking it? :icon_blush:
No cooking involved in cold smoking, the specific temperature you need to hit (or rather maintain) is as low as possible. The aim is to impart a smoked flavour, not to cook - hence Capozzoli's comment that it's more difficult in summer. If the ambient temperature is much above that of a refridgerator you may be at risk of spoiling the produce. Of course, with some foods such as cheese it isn't a massive problem to sit at room temperature for a few hours, but it can be for meat / sausages etc.I don't get it. You cold smoke at a certain temperature, ok. Do you cook to a specific meat internal temp? What is that temp? And once reached, you can eat it right away or do you have to cook it? Confused to say the least.