Hot-Smoking

Appears in

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

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

By A D Livingston

Published 2010

  • About
Flavoring meats or other foods with the aid of smoke during the cooking process. Hot-smoked foods can be eaten immediately after the simultaneous cooking and smoking is over, but these foods are not cured or preserved.