Affumicatura per salumi e formaggi: tecniche e ricette

Smoking for cured meats and cheeses: techniques and recipes

Cold smoking is a method of preserving and flavoring food which consists in exposing food to the smoke produced by burning dry wood at a low temperature.

In this article, we will focus on cold smoking for meats and cheeses , describing smoking techniques, food preparation and some delicious recipes.

Index

Cold smoking techniques for cured meats and cheeses

Are you looking for a cold smoker that is easy to carry and use? The model we are presenting to you has these characteristics and not only that, it is also very economical, however it is a functional product, perfect for smoking cheese, meat, fish, drinks or anything else, wherever you are. Perfect for home use or when you go camping, this smoke gun weighs only 325h, its dimensions (without the hose) are 6.8 x6.8 x 15.8 cm, it is powered by batteries and for smoking different types of wood shavings can be used which are placed in the brazier which is easy to fill and clean.

Cold smoking requires low temperatures, generally between 20 and 30 degrees Celsius. There are several techniques for cold smoking, but one of the most common is to use a smoke generator, which burns dry wood to produce cold smoke which is circulated around the smoking chamber. Another technique is to use a cold smoker, which works by separating the firebox from the smoke chamber and using a pipe to pass the smoke into the smoke chamber.

Preparation of foods for cold smoking

Before proceeding with cold smoking, it is important to prepare the food correctly. For cured meats and cheeses, this means removing any film, dirt or mold from the food surfaces. Subsequently, it is possible to proceed with the seasoning of the food, if necessary, or to go directly to the smoking process.

Recipes for cold smoking of cold cuts and cheeses Here are some recipes for cold smoking of cold cuts and cheeses:

  • Cold smoking raw ham: cut the raw ham into pieces and smoke it for about 6 hours using a mixture of beech and oak wood.
  • Cold smoking of goat cheese: cut the goat cheese into slices and smoke it for about 4 hours using beech or walnut wood.
  • Cold smoking of salami: cut the salami into pieces and smoke it for about 3 hours using oak or cherry wood.


Conclusions

Cold smoking is a method of preparing food that offers a unique and intense flavor. For best results, it is important to use quality woods and follow the correct cold smoking techniques.

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2 comments

Buongiorno, già da tempo affumico a freddo baffe di salmone, provola e scamorza, vorrei provare con il salame ( la classica “filzetta”). Quale tipo di salame sarebbe meglio utilizzare ? E quale legno e per quanto tempo ? Grazie.

FRANCO

Utile, grazie.

Anonymous

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