Re: #13 Cold Smoke Process
Posted: 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.
Friendly forums dedicated to BBQ for those who like to talk about Texas BBQ.