Hot and quick smoking is the most common method of smoking. Continuous smoke is applied at 41-60°C for 30 minutes to 2 hours, resulting in a loss of between 5 and 12% in weight. This is not recommended for large pieces of meat that are stored for a long period of time. Continue reading Defumação rápida
Author: Eduardo Artisanal Charcuterie
Long smoking with moderate heat
Continuous smoking at 23-40°C for 4-48 hours, depending on the diameter of the meat, maintaining humidity at 80% and medium smoke quantity. In this process, weight loss varies between 2% and 10%, with this difference directly linked to the time spent smoking. Continue reading Defumação longa com calor moderado
Smoking and moisture loss of meat
Smoked meats lose, on average, around 10% of moisture during the smoking process. This depends on the temperature, smoking time and humidity inside the smoker. Eliminating moisture was important when products were smoked for preservation purposes. Continue reading Defumação e perda de umidade da carne
How is cold smoking done?
Cold smoking is a process that smokes meat without exposure to heat, generally at temperatures below 32°C. Unlike hot smoking, this process can take days or weeks to complete, and tends to result in drier, saltier foods. Continue reading Como é feita a Defumação fria?
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