Cold-Smoking

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Smoking meats or fish at a low temperature for a long period of time. The temperature should be below 100°F, and preferably between 70°F and 80°F. Bacteria multiply rapidly at temperatures between 80°F and 140°F.