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. Despite being the quickest method, there is not enough time for adequate smoke penetration. The result is a large amount of moisture, reducing the product's useful life.
This type of smoking is divided into three stages:
1) Dry the surface of the meat for 10-40 min at 45-55°C. This step is not mandatory, but in addition to drying the surface of the meat, the temperature accelerates the curing of the sodium nitrite. The smoker must be fully open to eliminate all moisture from the smoker. Applying smoke at temperatures greater than 54-60°C will prematurely dry out the surface coatings of the meat and will create a barrier to smoke penetration.
2) In this stage, a temperature of 45-60°C is applied for 30-90 minutes, using denser smoke. The color becomes light yellow with dark brown and red tones.
3) Bake the sausage at 60-80°C for around 10-20 minutes. Higher temperatures such as 90°C are permitted for short periods of time. Proteins are denatured in the outer layers of the product, but the interior remains raw with temperatures reaching just 40°C. Natural casings become shiny and develop some wrinkles. Finally, many smoked products are subsequently cooked in water. This type of finishing with cooking (water) is more economical as it avoids weight loss of the final product.
If the smoker is used to finish the product, the temperature in the last phase of the process is increased to 75-90°C, until the inside of the meat reaches 68°C. This is the fastest and most common method. Due to a relatively short smoking time. Products must be kept in a refrigerator and consumed within a short period of time.
The times above apply to a normal sausage size 32-26mm and the times for different products need to be adjusted.
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Is smoking done before or after maturation (in the Chamber)? Thanks
Smoking is done before maturation.
Hello.
In the specific case of peperonni, can I smoke it to speed up the curing process? If so, can you tell me the process…???
The reason for my question is due to product exit... I am unable to meet the needs of my customers.
Hello barenazi. Firstly congratulations on your success! A demand problem is a good problem! Regarding the question, I don't think so, as it would have to be cold smoked and it wouldn't affect the drying time of the product much. Hot smoking would result in a cooked or partially cooked product. You have to see if your customers will accept a change in the product well. To speed up the drying process, you can try reducing the size of the casing, replacing it with a more porous (natural) casing, reducing humidity, increasing ventilation and removing or reducing liquids added to the dough. Hugs!