What You Need to Know
Cold smoking (20–30 °C) imparts phenolic aldehydes and ketones that lower pH and inhibit spoilage bacteria, while hot smoking (60–80 °C) simultaneously cooks and cures the product. Drying removes moisture to 10–20 % (a_w < 0.6), preventing bacterial growth. The combined thermal dehydration and smoke chemistry extend shelf life for months without refrigeration.
Steps
- 1.
Navajo Ch'ízhii (Southwestern US): Preservation of mutton through juniper smoke
- 2.
Inuit Pipsi (Arctic regions): Cold-smoking of Arctic char for winter provisions
- 3.
Chinook Salmon Jerky (Pacific Northwest): Hot-smoking with alder wood for portable protein
The Science
Primary Reaction
Thermal dehydration coupled with deposition of phenolic and carbonyl compounds from wood smoke onto the product surface.