Cold smoking is a method of smoking food such as salmon, cheese, and bacon at temperatures ranging between 20°C to 30°C for several hours. The temperature is kept low enough to avoid cooking, but high enough to allow the smoke to penetrate the food.
Cold smoking is a method of smoking food such as salmon, cheese, and bacon at temperatures ranging between 20°C to 30°C for several hours. The temperature is kept low enough to avoid cooking, but high enough to allow the smoke to penetrate the food.