What are the advantages of cold smoking?

Cold smoking is a fine thing. Because this method of preparation has numerous advantages that make meat and co. a real treat. We explain how and why here.

Long shelf life through cold smoking

Of course, you can also smoke your food warm or hot - but it won't keep as long as cold smoking. The temperatures here are only around 30 degrees. If they rise higher, the protein in the smoked food begins to decompose and the product's shelf life is relatively short. With fish, the smoke should be even cooler. 25 degrees is sufficient to preserve the protein. If you observe these temperature limits, sausage, ham and other delicacies can be preserved for several weeks or even months. Hot-smoked products also taste delicious, but should be eaten after a few days at the latest.

Gentle preparation through low temperatures

The low temperatures used in cold smoking not only lead to an extended shelf life, but also ensure that important nutrients in the food are not destroyed. Some vitamins, for example, are lost if we heat them at temperatures of 42 degrees or more. And the inherent flavour of the food is also preserved during cold smoking and forms an exciting combination with the smoke flavour - simply delicious!

Smoky preparation for barbecuing

Preparation is half the battle - this also applies to the preparation of food. If you want to really spoil your guests at a barbecue, you should try cold smoking. This is a wonderful way to prepare meat, vegetables and other items for the barbecue. Depending on the dish, half an hour of cold smoking is enough to give the food a wonderful smoky flavour before it is prepared on the barbecue. Your guests will love it!

Cold smoking knows no limits

You can cold-smoke so many different foods that you could actually live on cold-smoked food all year round. A wonderful idea, isn't it? Here is a small sample of what tastes even better cold-smoked: ham, salmon, cheese, bacon, carp, vegetables, eggs and much more.

Fun during preparation

Yes, it's true: Smoking a sausage or similar cold takes much longer than simply preparing it in a pan. But that's the beauty of cold smoking. Because this way it never becomes a tiresome preparation method that you just can't get around if you want to eat something. You take your time for cold smoking. At the same time, you develop a very special appreciation for food. And of course you feel a little proud when the freshly smoked delicacies come out of the smoker.

Cold smoking with Smo-King cold smoke generators

Cold smoking is especially easy with our coldsmoke generators. You don't necessarily need asmoker for this. The generators in different sizes can be connected just as easily to grills of all kinds, smokers or even to a cardboard box with ventilation holes. The result is just as delicious as with a smoker. Try it out! You can find our cold smoke generators and accessories in ouronline shop.