Description
Cold smoking preserves food by exposing it to smoke at temperatures below 30°C (86°F) without cooking the food.
Technical
Cold smoking involves the deposition of smoke compounds (phenols, carbonyls, organic acids) on food surfaces while maintaining temperatures below protein denaturation thresholds. The process creates antimicrobial and antioxidant effects primarily through formaldehyde and acetic acid formation.
Culinary Significance
Imparts deep smoky flavor while maintaining raw texture, commonly used for salmon, cheese, and cured meats.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
12-24 hours
4 hours – 48 hours
Equipment
Smoke generatorTemperature-controlled chamberAirflow regulatorHumidity control system