Cold Smoking

Cold smoking is a process where food, such as meats, cheeses, or fish, is exposed to smoke at low temperatures, typically below 90°F (32°C), for an extended period. This method imparts a smoky flavor, enhances preservation, and can improve texture without cooking the food. The temperature must stay low to prevent cooking or drying out the product, making it ideal for flavoring rather than sterilization. Cold smoking is often done in dedicated smokehouses or with specialized equipment, and it requires careful control of temperature and smoke exposure to ensure safety and quality.