- Joined Aug 11, 2013
Below is how Marianski describes what cold smoking is and does...Why does it have to be above 50 it shouldn't hurt anything being colder right. Just may take a bit longer? Or so I thought
Thanks for the info. I smoked my last bacon when it was about 50 degrees outside and it was awesome. I smoked it for 22 hours with maple. Due to time constraints I can not smoke, stop, then continue smoking. I put the bacon in last night at 5pm and plan on taking off today at 2ish. I guess I will see what the differences is between the two. Like they say there is no bad bacon, just good bacon and better bacon. Thanks everyone for the input.Below is how Marianski describes what cold smoking is and does...
What was the temp ?? Did the AMNPS keep the temp up ??
Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.
You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
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