Meat smoking classified by smoke temperature
The meat smoking can be performed at temperatures that range generally from 65°F to 250°F, a cold smoking and hot smoking process respectively.
Smoking Methods, Cold Smoking Versus Hot Smoking
| Cold Smoking | Hot Smoking | |
| Temperature of Smokehouse |
• 70°F and 100°F • 80°F is average temperature |
• 160°F for all sausage (casings) • 185°F for all solid meats |
| Result of Hot Smoking |
•Product does not cook •Slight dehydration of overall texture |
•Product cooks during the smoking process |
| Final internal temperature of cured hot smoked products |
• All poultry 165°F internal • All meats 155°F internal • Final internal temperature of uncured hot smoked items • Beef (suitable cuts ) 130 – 135°F for rare |
|
| Uses |
• Sausage in the uncooked smoked category • Smoked salmon • Addition of smoke to an item that will be finished by some other cooking method |
• To produce a fully cooked, smoked item • Sausage in the smoked cooked category |
|
Preparation before smoking |
• Trim item, truss, net or tie as necessary • Cure item by desired method • When cure is done, rinse item • Form pellicle |
• Trim item, truss, net or tie as necessary • Cure item by desired method (optional) • If item is cured, rinse when done • Form pellicle |
| Smokehouse preparation | • Place items on racks or hang from sticks | • Place items on racks or hang from sticks |
|
Smoke process |
• Smoke foods until desired color/flavor is achieved • Product can be air-dried further if drier product is desired • Refrigerate |
• Solid meat (185°F) smoke until proper internal temperature • Sausage (160°F) smoke until 140°F internal finish by poaching in 170°F water until proper internal temperature • Refrigerate |
Note: It is recommended to cure all items that are to be cold-smoked because of possibility of botulism. Items that are hot-smoked can be left uncured if desired.
