What You Need to Know
During cold smoking, phenolic compounds such as guaiacol and syringol adsorb onto surface proteins, forming an antimicrobial barrier while preserving the raw texture. Hot smoking denatures myofibrillar proteins, reduces water activity, and initiates Maillard reactions that develop the characteristic amber color and smoky flavor. Proper curing with NaCl and nitrite inhibits Clostridium botulinum and Listeria monocytogenes, ensuring safety throughout the process.
The Science
Primary Reaction
Protein denaturation and phenolic adsorption; Maillard browning during hot smoking