Hot smoking vs cold smoking

Hot smoking vs cold smoking

Сообщение tompitt » 17 май 2018, 14:12

HI,

I hope that I am posting this in the right place, I have looked through some other posts but have not found the answer to my question. Hot smoking or cold smoking, what are the advantages of each or disadvantages? Does it have to do with how long the product will keep, difference in flavor, etc.? I plan on curing and smoking a pork belly in the near future and have smoked it at 135 degrees until it reached an internal temperature of 127 degrees. This method worked out well but since I have been reading about cold smoking I thought that I would give it a try if it had any advantages. Any input would be greatly appreciated.

Please help.

I did not find the right solution from the internet.

References:
https://forum.sausagemaking.org/viewtopic.php?t=8456
Explainer Video Production Company

Thanks!
tompitt
 
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