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3 Different Ways to Use Cold Food Smoking


Shhhhh! We’re sharing our secret to The Next Big Thing in Cold Smoking Technology. In cold smoking, you add smokiness while keeping the temperature below 100°F, thereby not cooking the product. You can do it by using a cold smoker adapter. Or you can run your smoker on the lowest setting, with a tray of ice at the bottom to keep the temperature low. Want to learn the 3 Different Ways to Use Cold Food Smoking? Well, look no further!

How to Cold Smoke Whiskey Salmon with a Bradley!

1. Cold Smoking Combined with Salting or a Brine

You can cure or preserve food like cold-smoked salmon, ham and pepperoni for cold smoking deliciousness. However, this type of cold smoking requires long smoking times, as well as the addition of salt and/or nitrites to preserve.

Some recipes will require only salt and shorter smoking times. Cold smoked salmon is a prime example, as the final product is still raw and needs to be stored in the fridge or freezer.

Two things are very important with this type of cold smoking. First, follow a trusted recipe and the standards for nitrite/nitrate use. Second, follow the standards if you are planning to use any bacterial culture.

Pro Tip: You can keep truly cured and cold smoked products that are preserved and ready to eat in a cool, dry place for short-term storage.

2. Cold Smoking Followed by Another Cooking Method

This other cooking method can either be pan-frying, roasting or braising. As an excellent example, use this method for lightly cold-smoked pork roast finished in the oven, braised and lightly cold-smoked white fish.

This type of cold smoking requires a shorter smoking time because the intention is to merely to impart a light smoky flavour and then you’ll have to cook it immediately afterwards.

This cold smoking method is great for larger pieces of meat, but you can also use this procedure for very light meat, like white fish. You can try it also as a “gateway” to smoked food with the result being just a little bit of a smoky taste without it being the main flavour.

Pro Tip: Pay Special Attention to Raw Meat. When cold-smoking raw meat, ensure that you do not leave it at an unsafe temperature. Only smoke it for a short period of time and begin cooking immediately, until fully cooked to ensure it is safe.

3. Cold Smoking Food that Does Not Require Further Cooking

This type of cold smoking brings a smoky flavour to food that is already cooked (or does not require cooking). Examples of this is smoked cheese and nuts. How long you cold smoke this type of food depends on how smoky you want it to be.

There are a few things to keep in mind though. When smoking food cheese, make sure not to melt it. When smoking dry foods such as nuts, you should soak them beforehand, so that the smoke has some moisture to bind to.

And there you have it, 3 Different Ways to Use Bradley’s Cold Food Smoking Technology! Make sure to check out our blog for more tips and tricks on everything food smoking!

Happy smoking!

The post 3 Different Ways to Use Cold Food Smoking appeared first on Bradley Smokers North America.



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