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.
Sources
Smoking, cooking (Wikipedia)
WikipediaIn Group: Smoking Foods, Lead paragraphQuote, In Group: Smoking Foods, Lead paragraph
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
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