Key Cooking and Smoking Temperatures
Cold Smoke: Smoking occurs at 70°F to 100°F, imparting flavor without firming proteins. Items may be cold smoked, then finished in the oven. 80 degrees is average in a smoke house. There will be slight dehydration but very little actual cooking.
Hot Smoke: Smoking occurs at 160°F to 225°F, imparting flavor and cooking the product. Temperature of smokehouse 160°F for all sausage (casings), 185°F for all solid meats. Final internal temperature of uncured hot smoked items Beef (suitable cuts) 130°F to 135°F for rare
Cold Smoke: Smoking occurs at 70°F to 100°F, imparting flavor without firming proteins. Items may be cold smoked, then finished in the oven. 80 degrees is average in a smoke house. There will be slight dehydration but very little actual cooking.
Hot Smoke: Smoking occurs at 160°F to 225°F, imparting flavor and cooking the product. Temperature of smokehouse 160°F for all sausage (casings), 185°F for all solid meats. Final internal temperature of uncured hot smoked items Beef (suitable cuts) 130°F to 135°F for rare
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