What You Need to Know
Utilizes indirect smoke exposure while maintaining temperatures below protein denaturation thresholds (typically 25-30°C) through ice mass thermal buffering, allowing phenolic compound deposition without thermal degradation of fragile proteins.
Enables smoking of high-moisture foods like salmon or scallops that would cook at traditional smoking temperatures, creating silky textures with complex smoke profiles.
Key Parameters
Temperature
22°C
0°C - 30°C
Time
12-18 hours
4 hours - 36 hours
Equipment
Insulated smoking chamberIce retention racksCold smoke generatorHygrometerNon-reactive smoking medium (alder, apple)
Steps
- 1.
Gravlax-style cold smoked salmon (Sweden/Norway): Creates translucent flesh with penetrating smoke without cooked texture
- 2.