Home smoked sausage
It takes up to 3 days to cold smoke homemade sausage. If done correctly, it can be stored even at room temperature for a very long time.
When preparing such smoked products, the temperature of cold smoking smoke ranges from 18 to 22 degrees.
Cold smoked sausage
Since cold smoked products do not undergo high-temperature processing, special business owner data must be paid to their preparation:
First, the meat of the raba or lard must be salted, then dried and only then smoked.
For 1 kg of food take from 15 to 50 grams of salt.
Salting can be done either “wet” (in brine) or “dry”.
In the second method, the meat is thickly rubbed with salt and placed under a weight. If in the refrigerator, then for 2-3 days, at room temperature, half a day is enough.
After salting, the meat should be hung up so that it drains well, and smoking should only begin after it has dried.
Photo gallery of cold smoked products
As for chips, the rule is the same as for the hot method: do not take coniferous species. The best result is given by wood of apple or cherry.
Cold smoking
One of the popular ways of preparing true culinary delights is home smoking. Any smoked products have always been considered a delicacy and are invariably in high demand. In the developed network of modern retail trade, you can find smoked products for every taste, but, unfortunately, their quality is far from always ideal. Therefore, self-smoking of products is the most preferable option if you want to taste such culinary delights.