#13 Cold Smoke Process

Sausage making and curing meats.

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Eddie Donald
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Joined: Fri Sep 23, 2016 2:28 am

Re: #13 Cold Smoke Process

Postby Eddie Donald » Fri Sep 23, 2016 4:19 am

It is ussually done between 20 to 30 C when food takes on smoked flavor but moist. Meats are then fully cured. Serve with a light salad and the smokiness is a nice addition to the dish.

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