Smoking Food: How To Make

By Author: nick smmith
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Smoking origin took place long time ago, that time it was used for preserving the food items. The smoking food is done in three simple steps. The first step is only concerned about the flavor of the food item other than salting or curing. Flavors such as herbs and spices are added to for seasoning and salting process while normal flavor is added to the curing salt. This method of using the brine for curing is included in both types of curing weather it is dry cure or wet cure. This method of preservation is used in Africa and Asia even now.

Second step of smoking food includes the weight loss and for this purpose it is very important to control the humidity in an environment. In this step moisture from the food item is lost due to evaporation but the nutritious qualities and flavor remain there only. The smoking and evaporation depends upon the food item also. In the third step the actual smoking is done and during process smoke penetrates inside the food and deposits there giving it the antiseptic properties. This prevents the further growth ...
... of bacteria. The complete process can be dome further into two types named as hot smoking and cold smoking.

The temperature at which cold smoking is done is in between 10 to 29 degrees and the food is kept at raw state only under this temperature. The temperature at which the food item is kept should not be more than this as if it would be more than this the food will start to cook and will lead to change in texture and disintegration. This type of smoking is possible only in countries which are not very hot and temperature remains around 29 degrees only. Fish is usually smoked by cold smoking method.

In case of hot smoking method actually food is cooked only but the flavor of the smoky flavor is given to it. The temperature is set in between 90 to 120 degrees depending on the food item to be smoked. For example fish is usually hot smoked on 93 degrees while meat and poultry products are smoked in between 110 to 120 degrees. Care should be taken care of that it will not turn dry and frankly unpleasant to eat. If temperature adjusts properly then smoking can be continued for many hours. Hot smoking is done in large number of places to add smoky flavor to food.

Making smoking food is not a difficult task nowadays as Out Cooker had come up with the large number of attachments and equipments which will make it easy for you to smoke your food item. These equipments are available in variety of shapes and sizes, from which you can choose the best one for you. Even Out Cooker had not kept the price of equipments high, they are very much affordable. So if you love to have smoky flavor food and want to cook it yourself come at Out Cooker website and choose the best equipment for you.

For more information about Smoking Cheese, please visit www.outcookerproducts.com