Glossary - print - Smoke Cured

Smoke Cured - Glossary Term

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Smoke Cured
Cold Smoked Salmon
Smoke Cured
Heat Smoke Salmon
Smoke Cured
Smoked Pork Ham Hocks
A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food. There are two types of smoking processes that are used: cold smoking and hot smoking. Cold smoking refers to food smoked for several days or up to almost a month in a temperature range of 70ºF to 90°F, which prevents the food from cooking. Hot smoking refers to food smoked for 6 to 12 hours at a temperature ranging from 100°F to 200°F, which partially or fully cooks the food. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.