Why Did We Smoke Meats With Cold Smoke?
The primary reason meats spoil may be the moisture inside which turns into a playground for food spoiling bacteria. With sufficient moisture eliminated a place is arrived at when meats can last almost indefinitely inside a awesome and dry place which is the way we had solved too little refrigeration for 1000 years.
It had been relatively simple to dry up meats in countries with steady prevailing winds and moderate temperatures for example The country and Italia. Individuals countries happen to be producing wonderful hams and sausages until today by air-drying meats for several weeks at that time. A point was arrived at when meats needed to consume although never posted to the cooking and they’d continue for lengthy time.
In Northern Europe the weather was harsh, cold and damp and ill suited to air drying of meat products. Our ancestors learned that smoking meats with cold smoke grew to become the best way to preserve meats for later. To this day in Germany and Belgium about 60% of meats offered for consumption have the smoked variety. Thus we are able to state that cold smoking method originated from Northern Europe.
The issue will arise now why cold and never hot smoke is much better suitable for preserving meats.
Regardless of what type of process (curing, smoking, cooking) a meat piece is posted to, the experience will invariably begin with the outdoors for the center. Your skin, body fat or any hard surface can create a formidable obstacle to the process. Hot smoke will dry the meat too quickly and also the outdoors top of the meat piece or sausage casing will begin to harden. If excessive smoke temperatures are applied the meat will begin to cook too. This hardened surface functions like a barrier to effective smoke transmission and also the meat is going to be only flavored with smoke in the outdoors areas. The anti-microbial qualities from the smoke won’t act upon spoilage bacteria active inside and with time they’ll be multiplying inside. The meat is going to be protected in the outdoors layers only and will begin to spoil in moist areas inside.
However cold smoke getting cold won’t harden the top of meat and it’ll penetrate every area from the meat what takes days and often days over time. Cold smoking is essentially drying meat with cold smoke. After prolonged cold smoking meat is going to be hung inside a awesome dry area and can continue losing moisture reaching the purpose when it will likely be preserved and won’t spoil any longer. This type of product though never posted to cooking is perfectly safe to consume.
All Polish and Russian meat technology books agree with the next temperatures:
Cold smoke – below 71º F (22º C), some books advocate rising to 77º F (25º C)
Warm smoke – 72º – 104º F (22º – 40º C)
Hot smoke – 105º – 140º F (42º – 60º C)
Cold smoking is rarely performed today because it is labor intensive and meats are preserved by continuing to keep these questions refrigerator or perhaps a freezer. Hot smoking may be the generally used method and the operation is accomplished within hrs. Some products, particularly salmon continue to be cold smoked as cold smoked meats offer better texture and also have more pronounced smoky flavor. They may be sliced paper thin and can still remain successfully.
Keep in mind that if you reside in a warm climate the only real time you are able to produce cold smoke utilizing a homemade smoker is December, The month of january and Feb and when asleep. Some commercial smokehouses can generate cold or hot smoke and also the humidity and temperature are often controlled.