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. The surface of the product becomes quite dry, but the inside remains raw. Because of the low heat, the product receives more smoke on its outer layers. This dry layer helps in the shelf life as well as prevents the loss of its natural juices. The color varies from yellow to brown and has a little shine due to the fat that comes out of the meat.

Reduced smoking temperatures fall within the danger zone (5-60°C), which is the temperature range in which all bacteria grow very quickly. It is safe to say that most bacteria love temperatures close to our body temperature, which is 36.6°C. The optimum growth conditions for the infamous Clostridium botulinum (which causes botulism) are 26-35°C, but it will still grow at temperatures up to 45°C. At these temperatures the only protection we have is sodium nitrite (curing salt), which should be added to all smoked meats. The reason for using curing agents (nitrite and nitrate) is not only to eliminate the risk of contamination, but also to obtain a redder color, achieve a more refined flavor and prevent the fat from going rancid.