Breaking Down an Ancient Craft…

Cold Smoking can be used for flavor, preservation or survival. It’s a craft that goes back thousands of year. In this topic we explore how to cold smoking meat and various foods. With a focus on the factors that assist in the final finished delicious product.

Always remember, less smoke is always better then too much (it can create a bitterness to the food)

(as I’ve eluded to, we can not compare this craft to making cupcakes)

Base Knowledge

Traditional meat cold smoking process in a homemade barrel smoker with various cuts of meat hanging inside and smoke rising from the smoker, detailed in our comprehensive smoking eBook.

Cold Smoker Equipment

A close-up of a handheld butane torch flame heating a metal device filled with brown contents, possibly a smoking accessory, against an outdoor background.
Lighting and Pellet tube smoker – for cold smoking

Here are some questions often asked about exploring this new culinary craft and hobby

No, many traditional styles across Italy have no cold smoking as part of the process. In some areas it is more common due to regional culture development such as Germany, Austria and Eastern Europe. Cold Smoking was used to protect the meat during the drying phase.

In a survival context, it can assist in drying meat – for instance over a open fire. It’s not advisable, due to the variations of environment. It’s the drying process that does the preserving, the cold smoke does carry beneficial properties like antiifungal and anti-bacterial.

Under 30°C or 76° – technically is cold smoking. However, at around this temperature or slightly above fish for instance, begins to slowly cook. I advise cold smoking at around half this temperature or slightly lower.