Cold Smoking

Cold smoking exposes food, most often cheese, nuts, poultry, beef, pork, salmon, scallops or steak, to smoke at a relatively low smokehouse temperature, typically between 20 and 30 degrees Celsius, for as long as several days so it fully absorbs a smoke flavor. Unlike hot smoking, cold smoking does not cook the food, which remains raw once the process is finished; because of this, the United States National Center for Home Food Preservation advises against cold-smoking meat at home.