What You Need to Know
During cold smoking (20–30 °C, 2–4 h) phenolic compounds such as guaiacol and 4‑ethylguaiacol diffuse into the sausage surface, binding to proteins and exerting antimicrobial effects. A subsequent hot‑smoking step (70–80 °C, 1–2 h) denatures muscle proteins, reduces water activity, and completes cooking, resulting in a firm yet juicy texture. The low PAH profile of beech smoke further enhances safety while concentrating flavor as moisture loss reaches 10–15 % of the fresh weight.
The Science
Primary Reaction
Thermal denaturation of muscle proteins combined with adsorption of smoke phenols onto protein matrices