Description
Cold smoking imparts smoke flavor to foods at temperatures below 35 °C without cooking them.
Technical
At 20–30 °C the heat is insufficient to denature proteins or evaporate moisture, allowing phenolic compounds from smoke condensates to adsorb onto the food surface. The adsorption forms a thin protective film that can inhibit spoilage organisms while preserving the product’s texture and color. However, prolonged exposure can lead to off‑flavors and increase acrylamide precursors if the product is later heated.
Culinary Significance
Imparts deep smoky flavor while maintaining raw texture, commonly used for salmon, cheese, and cured meats.
Science
Primary Reaction
adsorption of smoke phenols onto protein surfaces
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
12-24 hours
4 hours – 48 hours
Equipment